Vegan Pot Pie with Black Pepper Biscuits

November 22, 2019
Article by Vegan Richa

Vegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free. Jump to Recipe

Holiday Meals wouldn’t be complete without a classic pot pie. This Savory herby filling reminds me of a chickin pot pie. The black pepper biscuit topping is crisp and delightful over this veggie filled pot pie.

Change up the herbs and veggies to preference. Add some soy curls for a chickin like texture, use other biscuit topping, or puff pastry or a pie crust of choice.

Our Vegan Pot Pie in an off- white baking dish

Ingredients for Vegan Pot Pie

For the Pot Pie filling:

  • Onion, garlic, mushrooms, veggies make up the bulk
  • bay leaves, rosemary add flavor
  • flour adds thickness

For the Biscuit topping:

  • All purpose flour and almond flour make up the dry volume
  • salt, nutritional yeast, black pepper and herbs add flavor
  • baking powder adds leavening
  • non dairy milk is the wet ingredient.

How to Make this Oil-free Vegan Pot Pie with Black Pepper Biscuit topping

Heat a saucepan over medium heat. Add 2 tbsp broth. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Deglaze if needed with more broth. Add mushrooms and mix in and cook for 3 mins.

Ingredients for our vegan pot pie in bowls

Onion and garlic in a saucepan

Mushroom and bay leaves added to a saucepan

Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to a boil. Add the veggies and mix in andcontinue to cook for 4 to 6 minutes. If the mixture is not thick to preference,mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again.

Pot Pie filling in a saucepan

Pot Pie filling in a saucepan

Transfer the mixture to a 9 by 9 inch baking dish. Let it cool for 10 mins. Preheat the oven to 425 deg F and make the biscuit topping.

Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.

Add 1/2 cup chilled non dairy milk mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie.

Biscuit ingredients in a glass bowl

Biscuit ingredients in a glass bowl

Bake at 435 deg F for 16 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.

Our Vegan Pot Pie in an off- white baking dish

To make this Nut-free

Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil

To make this Gluten-free

Use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch mix for the biscuits.

Make ahead

Refrigerate the filling for upto 2 days, then drop biscuit dough or pie crust of choice and bake.

Our Vegan Pot Pie in an off- white baking dish

More Holiday Main Dish Ideas

Our Vegan Pot Pie in an off- white baking dish

Vegan Pot Pie with Biscuit topping

Vegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Keyword: vegan chicken pot pie, vegetable pot pie, veggie pot pie

Servings: 6

Calories: 188.43kcal

Author: Vegan Richa

Ingredients

  • 1 cup (5.64 oz) chopped onion
  • 3 cloves of garlic , finely chopped
  • 4 oz (113.4 g) mushroom , thinly sliced or chopped
  • 1/4 cup (31.25 g) flour (all purpose, Use 2 tbsp rice flour + 2 tbsp tapioca starch for gluten-free)
  • 2 bay leaves
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 2 cups (473.18 ml) veggie broth
  • 2.5 cups (455 g) veggies , frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc

Biscuit topping:

  • 3/4 cup (3.31 oz) all purpose flour or a mix of all purpose and wheat flour
  • 1/4 cup (28 g) almond flour or ground cashews
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp nutritional yeast
  • 2 tsp dried herbs such as oregano ,rosemary, basil
  • 1/4 tsp freshly ground black pepper and more for garnish
  • 3/4 cup (177.44 ml) chilled non dairy milk such as almond milk,light coconut milk or soy milk

Instructions

  • Pot Pie Filling: Heat a saucepan over medium heat. Add 2 tbsp broth or 1 tsp oil. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Add mushrooms and mix in and cook for 3 mins.

  • Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to a boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling.

  • Transfer the mixture to a 9 by 9 inch baking dish. Let it cool for 10 mins. Meanwhile prepare the biscuit topping. Preheat the oven to 435 deg F (225 C)

  • Biscuit Topping: Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.

  • Add 1/2 cup chilled non dairy milk and mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie filling.

  • Bake at 435 deg F for 17 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.Make Ahead: Make the pot pie filling ahead and refrigerate for upto 2 days. Then add biscuit topping mixture, puff pastry biscuits or crust of choice and bake. Store: Store the baked Pot pie for upto 2 days in the refrigerator.

Notes

Make this Nut-free: Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil Make this Gluten-free: Use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch to substitute all purpose flour for the biscuit topping or use a gluten-free pie crust of choice.. Make ahead: Refrigerate the filling for upto 2 days, then drop biscuit dough or pie crust of choice and bake.

Nutrition

Nutrition Facts

Vegan Pot Pie with Biscuit topping

Amount Per Serving

Calories 188.43 Calories from Fat 35

% Daily Value*

Fat 3.9g6%

Saturated Fat 0.44g3%

Sodium 490.91mg21%

Potassium 447.69mg13%

Carbohydrates 32.52g11%

Fiber 4.99g21%

Sugar 1.87g2%

Protein 9.01g18%

Vitamin A 3850.82IU77%

Vitamin C 10.72mg13%

Calcium 116.7mg12%

Iron 2.29mg13%

* Percent Daily Values are based on a 2000 calorie diet.

 

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