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Delicious, flaky, veggie-packed vegan pot pies in less than 1 hour. That’s all you need to know.
OK, maybe that’s not ALL you need to know. I can’t talk that little – you know that much by now.
These pot pies come just in time for extra-chilly winter days. They’re warm, rich, comforting, entirely vegan and made completely from scratch. I’m so into these right now.
The filling comes together in one pot in about 20 minutes. While it’s simmering away, thickening into liquid gold, make a batch of my Best Damn Vegan Biscuits! Alternatively, top them with pie crust or store bought biscuits. I just like making mine myself because there’s truly nothing better.
You’ll have leftover biscuits but that just means you can have biscuits with breakfast tomorrow. Is that so bad? (answer: no. No, it’s not.)
Total prep time on these guys is about 35 minutes and they bake up in about 15.
I’ve deemed them the “1-hour vegan pot pie” even though they probably require a little less. But with clean up time included that’s probably more accurate. Besides, you’ll be super impressed with yourself when they’re done in 45 minutes and you feel like a pot pie wizard. You’re welcome.
One bite in and I knew these were spot on. They’re:
Warm
Flaky
Savory
Thick & creamy
Loaded with veggies
Topped with the perfect, flaky biscuit
Buttery
Soul-warming
& So satisfying
Your cold winter bones are aching for this dish, I can sense it. Enjoy!
1-Hour Vegan Pot Pies
Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!
Author Minimalist Baker
Print SAVE
4.89 from 218 votes
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 5 (mini pies)
Course Entrée
Cuisine Vegan
Freezer Friendly 1 Month (freeze before baking)
Does it keep? 3-4 Days
Ingredients
US Customary – Metric
- 3/4 cup chopped yellow onion (1/2 medium onion yields ~3/4 cup chopped)
- 1 large clove garlic (minced)
- 2 cups vegetable broth (or store-bought // vegan friendly, such as Orrington farms)
- 2 cups frozen mixed vegetables (corn, green beans, carrots // or sub fresh)
- 1/4 cup unsweetened plain almond milk
- ~1/4 cup unbleached all-purpose flour (or sub other thickener of choice)
- 2 bay leaves
- 1 pinch each sea salt and black pepper
- 1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)
Instructions
Preheat oven to 425 degrees F (218 C).
Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
Add the flour and stir with a whisk, then slowly whisk in the broth.
Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.
Video
Notes
*This recipe could easily be adapted to include chicken. Simply add in 1 chicken breast cubed while the sauce is thickening before you add the veggies. Just make sure it’s cooked all the way through before putting in ramekins for baking.
*Nutrition information is a rough estimate.
Nutrition (1 of 5 servings)
Serving: 1 mini pies Calories: 307 Carbohydrates: 41 g Protein: 8.3 g Fat: 12 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1244 mg Fiber: 4.7 g Sugar: 5.5 g
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Reader Interactions
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All commentsI made thisQuestions
Linda says
It has the potential; however, it is really, dare I say, extremely, bland as written even with salt & pepper to taste as instructed. Unfortunately, the dish couldn’t be saved and was discarded. Would likely try again but perhaps pull in seasoning recommendations from other pot pie recipes.
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Support @ Minimalist Baker saysBummer! We’re so sorry you didn’t enjoy it, Linda. This one is usually a reader favorite! What brand of vegetable broth were you using?
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CQ says
Pretty good, but the pot pies are very small when baked in ramekins. I baked mine in an 8×8 pan, and think the recipe doesn’t make enough filling to fill the pan to an adequate depth. I think it would be fine in a loaf pan, topped with 3 biscuits, making dinner for 2 and one portion left over for lunch. I used fresh veggies, a combo of corn, carrots and broccoli. I also added 1 T nutritional yeast to the sauce.
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- Support @ Minimalist Baker says
Thank you for sharing your experience with a larger pan!
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Felicia Raiti-Motherway says
Hi and Merry Xmas!
Need help with what size cooking dish to use for doubling recipe and adding chicken? Thanks!Reply
- Support @ Minimalist Baker says
Hi Felicia, Merry Christmas! Are you hoping to cook it all in one pan? If so, we’d recommend a pan with at least 13 cups capacity. A 9×13-inch pan would probably be perfect! We’d suggest looking at our chicken pot pie soup for how to incorporate the chicken.
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Deedee says
What size ramekins should be used?
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- Support @ Minimalist Baker says
Hi Deedee, Ours were ~2.5 inches wide (3.5 ounces capacity), but you can use any oven-safe dish, ramekin, or mug you have on hand. That’s the beauty of this recipe – it’s so flexible. Hope that helps!
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Helen says
This is so tasty! The only thing is that my biscuits absorbed all of the liquid while baking which was hilarious for me and my dinner guests, but I’d love to try it again and have the liquid stay in the in the bottom of the ramekin with the veggies. Any tips? Thank you!
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- Support @ Minimalist Baker says
Hi Helen, hmm, we wonder if perhaps the filling needed to be thicker? We’d recommend cooking it longer and/or adding more flour to get it to thicken!
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Helen says
Perfect. Thank you!
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Andrea says
I’ve made these before and they are so good!! The only question I have is how do you get the bottom of the biscuit to finish baking?
I made the recipe exactly as it is and put the unbaked biscuits on top of each filled ramekin. The bottoms of the biscuits that touch the filling were still doughy. I had to take them off, flip them doughy side up, and bake them a little longer to get them to finish baking.
Any suggestions?Reply
- Support @ Minimalist Baker says
We’re so glad you enjoy them, Andrea! Hmm, we haven’t had that issue. Is is possible you’re pressing down on the biscuit dough when adding to the ramekins? That could cause them to turn out doughy on the bottoms.
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Morgan says
Wondering if a plant cream could be subbed for the almond milk?
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- Support @ Minimalist Baker says
Yes, that should work!
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Kristen Lee says
Freezing recommendations?
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- Support @ Minimalist Baker says
Hi Kristen, see step 8!
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Nic says
Can you do this with a layer of pastry, filling, then top with pastry in a big pie pan instead of smaller pies
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- Support @ Minimalist Baker says
Hi Nic, we haven’t tested that, but we don’t see why not! Let us know if you try it!
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Jon says
My vegan wife loved these for xmas. The rest of us were having traditional dinner and she always cooks but can’t eat half of what is there. I decided to make the pot pies as a gift and since becoming Vegan she really missed the flavor. She was worried that she couldn’t get the same flavor if it was all vegan. I got a bunch of Ramekins and decided I wanted a full crust. I added pie crust to the Ramekins then filled with beans for a blind bake. I made way to much filling and she was eating while I filled the Ramekins saying she couldn’t stop, too delicious. They came out perfect and had the flavor she had been sorely missing. I got huge husband points. The blind bake crust was awesome with no soggy bottom and gave that overall pie taste. Even our pickiest, I’ll never eat Vegan, family members ate one or even two. Thank you sooo much!
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- Support @ Minimalist Baker says
We’re so glad you and your family enjoyed them, Jon! Thanks so much for the lovely review.
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Natalie Martino says
To flip this to a gluten free option, which flour do you recommend?
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- Support @ Minimalist Baker says
Hi Natalie! You could try a gluten-free all-purpose flour blend like our Best 1:1 Gluten-Free Flour Blend!
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Amy says
Hi! This recipe looks great and I was considering trying it with fresh chopped vegetables. Do you have any advice on whether that would work still and/or what modifications I should do to make it work with fresh veggies? Thank you!
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- Support @ Minimalist Baker says
Hi Amy, it should work as written with fresh veggies! We hope you enjoy!
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Gavin says
In step 3 it says use flour. But the recipe doesn’t say how much. Any suggestions?
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Gavin says
See it now!
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- Support @ Minimalist Baker says
Yay! Let us know how it goes, Gavin!
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Susan says
This recipe is definitely a keeper. Mine only made 4 ramekins, I was a little heavy handed. Otherwise I followed the recipe exactly with different biscuits.
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- Support @ Minimalist Baker says
We’re so glad you enjoyed them, Susan. Thanks so much for the lovely review! xo
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C Perry says
Heaven in a pot! Second time making these and could hardly wait the five minutes after cooking to eat… and for breakfast at that lol. Made in an oblong slow cooker pot as I don’t have ramekins. Topped with Best Vegan Biscuits. Can’t say enough about how good this is. Will definitely be on regular rotation.
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- Support @ Minimalist Baker says
Yay! Thanks so much, C!
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Liz says
If I have some puff pastry on hand, do you think it would work on top instead of making the biscuit? Thanks 😁
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- Support @ Minimalist Baker says
Oooo yum! Definitely!
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Liz says
Made the recipe tonight, it was delicious. I added a bag of the daring brand original vegan chicken pieces at the same time as the frozen veggies, and topped with puff pastry. I filled 4 12oz ramekins with the amount made. I also added garlic powder parsley thyme and rosemary, yum!
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- Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Liz!
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Desiree says
Do you think we could add chickpeas to this recipe for some extra protien? If so, when?
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- Support @ Minimalist Baker says
Hi Desiree, other readers have mentioned adding chickpeas at the same time as the veggies with success. Let us know if you try it!
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Cassie says
This recipe was a huge hit for my family! Instead of the brand of biscuits the recipe suggests, I used just the store brand of my local grocery store. The biscuits were so soft and buttery and paired very well with the creamy vegetable mixture. We will definitely be having this again!
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- Support @ Minimalist Baker says
Sounds delish! Thanks for the great review and for sharing your modifications, Cassie!
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Grace says
Can we add potatoes with the vegetables? If so at what point should I add them? Thanks
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- Support @ Minimalist Baker says
Hi Grace, you could add pre-cooked (steamed) potatoes at the same time as the frozen vegetables. Otherwise, if uncooked, we don’t think they would soften. Let us know if you try it!
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Sarina says
Hi! I’ve made your amazing biscuits this morning and was wondering if I could use the leftover biscuits (already baked) for this pot pie? I’m thinking I could bake the pot pie mix for 20-25 minutes or so and then the last 5-10 minutes add the already cooked biscuits? Thoughts??? LOVE ALL YOUR VEGAN RECIPES!!!
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- Support @ Minimalist Baker says
Hi Sarina! It would kind of work, though the biscuits wouldn’t soak up as much flavor. Let us know if you give it a try!
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Karen Walker says
If you use an 8X8 pan (not ramekins), do you make the biscuits as a sheet for the bottom and another for the top, or do you still make the individual ‘circles’ of dough. if doing it as biscuit shape, how does the filling stay inside the dough? (hope this makes sense!)
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- Support @ Minimalist Baker says
Hi Karen! When using an 8×8 we follow the recipe as written, place the filling in the 8×8 dish, and top with the biscuits. Hope this helps!
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Anne says
These are brilliant ! I made them as the vegetarian option for a Sunday lunch and the only problem was all the non vegetarians wanted to eat them too! I did make them vegetarian not vegan but kept the amounts and everything else as written. Super easy to make ahead too – made the filling and the the dough and put them both separately into the fridge and then assembled them when ready to bake.
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- Support @ Minimalist Baker says
Amazing! We’re so glad everyone enjoyed them! Thank you for sharing, Anne! xo
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Ashley says
I’ve made this recipe several times and my family loves it! However, it takes a long time on school nights. Has anyone tried making the mixture in a Crock-Pot?
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- Support @ Minimalist Baker says
So glad to hear you enjoy this recipe, Ashley. We haven’t tried it in a crock pot but we are interested to hear from other readers!
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Kate Garsson says
This was INSANELY good! I used mushrooms and green beans – added the mushrooms at the beginning with the onions/garlic. I also made the vegan biscuits; was worried as I’m not much of a baker, but they were so easy. I used a mason jar lid to cut them out. After reading the comments, next time I also plan to add silken tofu and celery. I think the tofu will mix in nicely and add creaminess and a nice dose of protein!
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- Support @ Minimalist Baker says
Woohoo! Thanks so much for the wonderful review, Kate. So glad you enjoyed this recipe!
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Julie says
I just made this and it was phenomenal! I’m glad I doubled the recipe because there’s a second pan in the freezer ready to go when the mood strikes :)
I included four small potatoes, red and yukon gold, which I cut into small cubes and roasted with tarragon, thyme, and parsley before adding to the pot with the other vegetables. I also used store-bought biscuits to save some time and used baking dishes, rather than ramekins.
Delicious!
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- Support @ Minimalist Baker says
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Julie!
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Lisa says
What size ramekins should be used for this recipe? 8 ounce?
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- Support @ Minimalist Baker says
Hi Lisa, Ours were ~2.5 inches wide (3.5 ounces capacity), but you can use any oven-safe dish, ramekin, or mug you have on hand. That’s the beauty of this recipe – it’s so flexible. Hope that helps!
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Lisa says
Hi there! I found a few other questions where the same thing was addressed, but not until after I posted mine, so thank you for answering it again.
Merry Christmas!Reply
Rachel says
I doubled the recipe except for the biscuits for a bigger ratio of filling and I used the same saucepan to cook and bake for fewer dishes to wash. I added chickpeas, subbed mushrooms for the corn, and used all fresh veggies. I would have lightly sautéed or steamed first or simmered longer before topping and baking, as the carrots and green beans were al dente when done but still very good. I also added a bit of fennel seed and fresh parsley to the mix and would increase the proportion of these next time!
Overall, a solid recipe for an April showers day and flexible for adaptation.
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- Support @ Minimalist Baker says
Love it! Thanks for the great review and for sharing your modifications, Rachel. Glad you enjoyed!
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