Vegan Pot Pie With Herby Biscuits Recipe on Food52 (2024)

I remember eating microwavable chicken pot pies and loving every bit, especially the flaky crust. It’s like eating a bowl of warm goodness. But now that I’ve made this from-scratch vegan version, I must admit that it is way better. Totally better. While I’ve enjoyed my fair share of cheesy flavor from pot pie, this vegan version doesn’t disappoint at all, offering the same creaminess as the original.

When it comes to nutritional yeast, one of the main reasons why I enjoy using it within my vegan dishes is due to the rich flavor, color, and cheesiness that it creates in any dish. In addition, nutritional yeast lives up to its name of being highly nutritious, carrying many health benefits.

While almond milk is often my go-to for many of my vegan recipes due to its slight thickness and creaminess, many other plant-based milks such as coconut, oat milk, and cashew milk are great options as well, especially when it comes to this dish.

Let’s talk about the most important part of it all: the crust. With the original chicken pot pie, the creamy filling is supported by a flaky pie crust. However, this recipe is topped with fluffy, herby biscuits, which, if you ask me, are even more comforting. Don’t believe it—just try it.
My go-to vegan butter is Earth’s Balance Organic Buttery spread for most of my recipes. However, when making biscuits like in this dish, I often use their line of Vegan Buttery Sticks, which allows for a nice “peas-like” blend when breaking them down with the flour mixture.

In addition, I love using dried herbs within many of my pastry or biscuit recipes because it allows for potent flavor as opposed to using more fresh herbs. Of course, this is all based on preference, therefore, the option of using fresh herbs within this recipe still stands.

Can you freeze vegan pot pie? Yes, you can definitely freeze pot pie. No need to thaw first—simply cook as instructed in the recipe and ensure that it cools completely before placing it in an air-tight container and freezing.

Can you make this ahead? Absolutely! Simply make the filling and let cool before refrigerating for up to two days. Once ready, just make biscuits, add them to the top, and bake.

What goes best with vegan pot pie? You can serve this pot pie with a fruit salad or green salad, or sautéed green beans, asparagus, or broccoli. —Shanika Graham-White

Directions

1. Heat oven to 400°F and grease a medium (8x10-inch) baking dish.
2. Add the butter to a medium pot on medium-high heat. Once butter melts, add the mixed vegetables and onion. Season with salt and pepper to taste. Cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes.
3. Sprinkle the flour on top and stir until incorporated. Cook for 1 minute or so, to remove the raw flour taste. While whisking, slowly pour in the wine, stock, and milk. Increase the heat to high, to bring the mixture to a boil for 3 to 4 minutes, stirring frequently. Reduce to a simmer and cook until the sauce thickens, 5 to 6 minutes, stirring frequently. Mix in the nutritional yeast.
4. Start on the biscuits: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Add the parsley, thyme, oregano, and garlic powder, and whisk again.
5. Add the cubed butter. Using a pastry cutter or fork, cut the butter into the flour mixture until it forms pea-sized clumps.
6. Slowly add the milk and vinegar while gently stirring. Mix until the dough almost forms a blob and holds together when squeezed. Don’t over-mix!
7. Pour the pot pie filling into the prepared baking dish. Grab about 2 tablespoons of biscuit dough with your hands, gently roll into an imperfect, semi-round shape, and place atop the pot pie filling. Repeat with the remaining biscuit dough, evenly distributing.
8. Brush the biscuits with melted butter. Bake for 18 to 20 minutes, until the biscuits are golden brown and baked through, and the filling is bubbly.

Recipe by: Shanika Graham-White