Plant-Based Veggie Pot Pie With Biscuit Topping

Try this easy, plant-based comfort food veggie pot pie recipe for a cozy weeknight meal or even for your next potluck event!

This veggie pot pie with biscuit topping was another recipe that I made to take along with us on Easter weekend. I had to share it with you because a)It worked out really well, b)I want to remember this recipe so I can make it again the next time I need to bring something to a potluck situation, c)It’s tasty enough and cute enough that it’s perfect for sharing when you have a group of plant-based and non-plant-based eaters and you want something everyone can enjoy. Who doesn’t love a good biscuit?

I based this recipe on a traditional chicken pot pie, but instead of chicken I added in some cauliflower, which is always a great stand-in for chicken in recipes. Other than that, the flavours are all pretty classic and definitely comforting, perfect for the chilly Easter weekend we had here.

Ingredients for the Veggie Pot Pie With Biscuit Topping

Filling:

• Carrots
• Onion
• Potatoes
• Celery
• Cauliflower
• Mixed frozen veggies
• Butter substitute (I use Earth Balance spread)
• All-purpose flour
• Veggie stock
• Almond milk
• Nutritional yeast
• Salt and Pepper
• Rosemary and Thyme

Biscuit Topping:

• Bisquick biscuit mix
• Almond milk

You can of course also use your favourite biscuit recipe for the topping, but I was going for easy with this recipe since I was making quite a few different dishes that day.

Assembling the Veggie Pot Pie With Biscuit Topping

Start out by chopping all of the veggies into bite-size pieces. Sautee the onion in a large pan for a few minutes, then add all of the rest of the veggies and continue cooking on medium-low for about 10 minutes more, adding about 1/2 cup of water to the pan.

Meanwhile, prepare the sauce/gravy to go over the veggies in a separate pan before combining the veggies and sauce together in a 13×9 casserole dish.

Bake the veggies and sauce/gravy together in the oven while you roll out the biscuit dough and cut it into fun shapes. Top the casserole with the biscuits and bake the whole thing until the biscuit have risen and are golden brown.

The real fun part of assembling this casserole is choosing a fun shape to cut the biscuits into, in my opinion. I think this casserole is perfectly lovely with regular round biscuits, but going the extra mile and making the biscuits into cute shapes really makes it look like you put in some extra special effort. And it really isn’t any extra effort at all! 🙂 I would have used bunny-shaped biscuits if I had a bunny cookie cutter, but I didn’t so I just used a star. Since biscuits mostly expand upward while they bake, rather than outward like cookies, they do a pretty good job of maintaining whatever shape you choose for them!

Well, mostly. 🙂

Here’s the full printable recipe!

Print

Plant-Based Veggie Pot Pie With Biscuit Topping

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Try this easy, plant-based comfort food recipe for a cozy weeknight meal or even for your next potluck event!

Course: Main Course

Cuisine: American, vegan

Keyword: Plant-Based Veggie Pot Pie

Ingredients

• 1 Onion finely-chopped
• 2 Carrots diced
• 2 Potatoes diced
• 2 Celery ribs chopped
• 1/2 Head of cauliflower broken into bite-sized pieces
• 1/2 cup Mixed frozen veggies (peas, corn, green beans, etc.)
• 3 tbsp Butter substitute
• 2 tbsp All-purpose flour
• 3 cups Veggie stock
• 1/2 cup Unsweetened almond milk (for sauce/gravy)
• 2 tbsp Nutritional yeast
• Salt and pepper to taste
• 1/2 tsp Rosemary
• 1/2 tsp Thyme
• 2 1/4 cups Bisquick
• 2/3 cup Unsweetened almond milk (for biscuit topping)

Instructions

1. In a large frying pan with a lid, sautee onions until translucent, then add remaining chopped veggies, stir with half cup of water, and cover. Steam the veggies on medium-low heat until mostly tender, about 10 minutes. 

2. Meanwhile, in a medium sauce pan, melt the butter substitute. Stir in the all-purpose flour, making a roux. Slowly whisk in the veggie stock to thin, then add the almond milk. Simmer to thicken and add the nutritional yeast, salt and pepper, rosemary, and thyme. Remove from heat.

3. Drain any remaining water from the veggies and dump them into a 13x9 casserole dish, add frozen veggies and top with sauce/gravy mixture. Bake in a 425 degree oven for about 15 minutes while you prepare the biscuits. 

4. To prepare the biscuits: In a medium bowl, combine the Bisquick mix with the almond milk. Stir together until a dough forms. If the dough is too sticky to pick up, sprinkle on a little more Bisquick and mix it in. Turn the dough out onto a surface coated with additional Bisquick mix and knead it about 10 times. Pat dough out into a round of about 1/2" thick then cut with 2-3" cookie cutter in your choice of shape. You should get about 12 biscuits.

5. Remove the casserole from the oven and layer the biscuits on top. Return the casserole dish to the oven and bake until the biscuits are golden brown on top, about 20-25 minutes. Brush the tops of the biscuits with additional butter substitute before serving. 

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