Fluffy Biscuit Topped Veg Pot Pie {plus related recipe}

Now that the holidays are over (I hope everyone had a good time) and things have settled down a little, I decided I wanted a simple, tasty, warm meal. Pot pie was the only logical answer, especially with a biscuit baked on top.  Happy New Year everyone and may your year be full of good [vegan] food.





Ingredients for Pot Pie :


  • 3 TBSP olive oil
  • 1 large potato, skinned and cubed
  • 2 large carrots, skinned and cut thin
  • 3-4 stalks of celery, trimmed and cut fine
  • 1 c. of fresh green beans, cut
  • 1 white onion, chopped
  • 1/2 c. frozen corn
  • 1/2 c. frozen peas
  • 1/2 c. broccoli florets, trimmed small
  • 1 cup of Gardein Beef-less Tips, thawed and cubed (completely optional but adds great flavor; can easily be subbed with mushrooms of your choice)
  • 1/4 c. almond milk, or any other non-dairy milk of your choice
  • 3-4 TBSP flour
  • Salt and Pepper, Garlic Salt to your taste



To Make Pot Pie Filling :


These measurements are to fill a 9” square baking pan 


Prepare (peel, chop, thaw) all ingredients keeping them separate. Heat oil on medium high heat in a large pan big enough to hold all filling ingredients. Add potatoes and cook for 7- 10 minutes, or until mostly softened. Next add the onion, celery, green beans and carrot and let cook for 7 more minutes, tossing occasionally. Add the corn, peas and broccoli and cook for 10 minutes. Next, add in the beef-less tips if using and mix well to incorporate. Make sure all of your veggies are heated through and soft but not completely cooked. Add in almond milk, flour and spices and mix well making sure the flour dissolves completely. Cook for 5- 10 minutes, You should start to see the mixture thicken up and have a gravy like sauce. Taste for seasoning, turn off heat and set aside, also pre-heat oven to 400 degrees while you prepare the biscuits.


Ingredients for Biscuits :


  • 2 cups flour
  • 1 TBSP baking powder
  • 1 tsp salt
  • 1 TBSP sugar
  • 1/3 cup coconut oil, melted
  • 1 cup almond milk



To Make Biscuits :


These instructions are to fit a 9” square baking pan 


Mix flour, baking powder, salt and sugar in a bowl, whisk well. Melt coconut oil thoroughly and pour into flour mixture. Stir well until a crumby mixture forms. Pour in milk slowly while mixing, be careful to not use too much milk, sometimes I find that 1 cup of milk makes the biscuits too sticky. If that happens, pour flour onto a kitchen board and knead the dough until it becomes more pliable. Roll dough into a square about 1/2 inch thick. Cut into 9 round biscuits.



To assemble Pot Pie : 



Pour pot pie filling into a lightly sprayed 9” baking pan. Place the cut biscuits on top and bake for 20 minutes, or until the biscuits are golden brown on top. In the end it should look something like this :




 Now for the bonus recipe : 

I also use these biscuits for a simple “biscuit and gravy” breakfast that turns out delicious every time.



To Make :

1 recipe biscuits, baked at 425 for 15 minutes

For the Vegan White & Pepper Gravy : 

  • 2 cups almond milk
  • 5 TBSP flour
  • 2 TBSP Earth balance, or any other vegan margarine
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 1 scant of garlic salt

Whisk all ingredients together in a medium sauce pan on medium high heat. Bring to a boil and whisk until it’s as thick as you’d like. If too thick, add more milk, if too thin, add more flour. Serve over biscuits and enjoy ~

























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