Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 10 minutes |
Cook time: 1 hour | Total time: 1 hour 10 minutes
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A fun twist on the classic pot pie dish! This homemade vegan chick'n biscuit pot pie only takes under 30 minutes to prep, then it's just waiting for it to bake in the oven. It's a great easy dish for large families or for meal-prepping. The pot pie filling is creamy and hearty, and the vegan biscuits are fluffy. In fact, this is the same biscuit recipe used for The BEST Vegan Biscuits & Gravy recipe! Let me know what you think of this recipe in the comments!
Biscuit Ingredients:
1 cup unsweetened dairy-free milk (I used almond milk)
1 tbsp lemon juice
2 ½ cups flour
5 tsp baking powder
2 pinches of salt
4 tbsp cold vegan butter
1 tbsp melted vegan butter to brush on top
Pot Pie Ingredients:
2 tbsp olive oil
1 medium white onion, chopped
4 garlic cloves, chopped
1/2 cup white flour
3 cups vegetable broth
3 cups unsweetened dairy-free milk (I used almond milk)
3 cups frozen mixed vegetables
3 medium gold potatoes, peeled and cubed
2 cups of vegan chick'n, diced (I used the Gardein chick'n strips)
1/2 tsp black pepper
1/2 tsp salt, or to taste
Pot Pie Filling Instructions:
Preheat oven to 425°F. Lightly grease a 9x13 casserole dish and set aside.
To prep the biscuits, make the vegan buttermilk first by combining 1 cup of dairy-free milk with 1 tbsp of lemon juice. Mix and let it sit for about 10 minutes.
While that sits, make the pot pie filling.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion to the pot and cook for 3-4 minutes until the onion becomes fragrant.
Add the garlic and cook for another minute.
Add the flour to the pot, and mix until the onion and garlic is coated evenly. Cook for 1-2 minutes to brown the flour slightly.
Slowly add the vegetable broth to the pot, whisking constantly so lumps don't form.
Add the dairy-free milk to the pot.
Bring the pot to a gentle boil, and let it boil for about 5 minutes to slightly thicken it.
Add in the diced potatoes, mixed vegetables, diced vegan chick'n, salt and pepper, then turn down the heat to simmer for about 15 minutes, stirring occasionally so the bottom doesn't brown.
While the pot pie filling simmers, make the biscuits.
Biscuit Instructions:
In a medium sized mixing bowl combine the flour, baking powder, and salt.
Add the cold butter. Use a fork to smush it down into the flour and combine until the dough is crumbly.
Add the buttermilk. Mix until just combined (don’t over-mix so they stay fluffy).
Once the dough has formed into a rough ball, lay it out on floured surface. Pat down to about 1/2 inch thick.
Fold dough in half onto itself and flatten. Repeat 3 times, flattening in between each fold.
After the last fold, flatten to about 1/2 inch thick. Cut out the biscuits. ○ I used a floured mason jar lid to press down firmly until the biscuit is completely cut out. Do not twist, they won’t rise properly.
Try to cut out 12 biscuits by forming the scraps into biscuits too.
Assemble the Pot Pie:
By now your pot pie filling should be done simmering (if it looks like it's getting too thick, add some more almond milk. If it's not thick enough, whisk in 1 tbsp cornstarch).
Carefully transfer the filling to the greased 9x13 casserole dish.
Bake it in the oven for 15 minutes.
Remove the casserole dish from the oven and give the filling a quick stir.
Then, gently place the cut biscuits on top of the dish. I usually fit 8 without them touching, or 11 with them touching (you can also bake the leftover biscuits on a separate baking sheet for 15 minutes).
Bake the pot pie for another 15 minutes, or until the top of the biscuits are golden brown.
Remove from the oven and immediately brush the top of the biscuits with some melted vegan butter.
Serve, dishing up 2 biscuits per serving and spooning some pot pie filling on top.
Tips and Tricks:
Store in an air-tight container for up to 5 days. Reheat in the microwave, or bake in a 350°F oven until warmed.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 6 servings
Calories: 478
Total Fat: 16g
Carbs: 70g
Protein: 15g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.
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