Go Back

Vegan Biscuit Pot Pie

A warm and filling pot pie that can be made vegan/vegetarian. The beautiful thing about this recipe is that you don't have to fuss about trying to make pie crust, you can just use left over biscuits instead! Perfect for those cold winter evenings.
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 9 servings


  • ¼ Cup Vegan (or regular) Margarine
  • ¼ Cup Diced onions
  • 2 Cloves Garlic
  • ¼ Cup Flour
  • ¼ teaspoon Celery salt
  • ¼ teaspoon Salt
  • Black pepper To taste
  • 1 ½ Cups Vegetable (or chicken) broth
  • ½ Cup Almond milk (or 2% milk)
  • 5 Whole Biscuits Cut in half
  • 2 Cups Frozen vegetable mix
  • 2 Cups Cooked potato Diced


  • Preheat oven to 400F and begin boiling potatoes.
  • Melt margarine in a medium pan over medium heat. Add in the diced onion and garlic, saute until they become fragrant.
  • Mix in the flour to form a paste. Gradually add in the vegetable stock while stirring constantly. Bring mixture to a simmer while continuing to stir.
  • Once the lumps have dissapeared add in the almond milk, celery salt and pepper. Continue to cook over medium heat until the mixture has reached a thick gravy consistency. Remove from heat.
  • In a 9 x 9 square baking dish add in your frozen vegetables, cooked potato, and gravy mixture. Cover with tin foil and cook in preheated oven for 15 minutes. Remove from oven and add on the biscuits (I like to slice the biscuits in half if they are really thick). Place back in oven uncovered for 10-15 minutes.
Keyword biscuit, casserole, cozy, pie, Pot pie, vegan, vegetarian, warm