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vegan pot pie

Easy Vegan Pot Pie

  • Author: Brand New Vegan
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Main
  • Cuisine: American

Description

A Vegan Pot Pie full of vegetables, a rich, creamy gravy and topped with flaky vegan buttermilk biscuits. Marie Callender - I hope you're taking notes!


Ingredients

Scale
  • 1/2 onion (chopped)
  • 1-2 cloves garlic (minced)
  • 1/4 cup low sodium vegetable broth
  • 2 stalks celery (chopped)
  • 1 large or 2 medium carrots (chopped)
  • 8 oz white button mushrooms (sliced)
  • 2 small potatoes (diced)
  • 1 red bell paper (chopped)
  • 1 tsp oregano
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups low sodium vegetable broth (divided)
  • 1/2 cup flour
  • 1/4 cup unsweetened almond milk
  • 2 Tbls low sodium soy sauce
  • 1 Bath Flaky Vegan Buttermilk Biscuit Dough (see recipe)

Instructions

  1. Preheat oven to 425 degrees
  2. Saute onion and garlic in 1/4 cup broth until softened
  3. Add remaining vegetables and stir until softened
  4. Add seasonings and stir to combine
  5. Add 1 cup veg broth
  6. Whisk flour with remaining cup veg broth and add to pot
  7. Add milk and soy sauce and cook until thickened
  8. Spoon filling into a 8" x 8" glass baking dish, leaving some room for biscuits
  9. Cut out biscuits and lay on top of filing
  10. Bake for 18 - 20 min or until biscuits are browned and filling is bubbly.