1-Hour Vegan Pot Pies with Homemade Biscuit Topping
These comforting individual pot pies feature a rich vegetable filling in savory almond milk gravy, topped with fluffy homemade biscuits. The filling combines aromatic onions, garlic, and mixed vegetables in a thickened broth that's perfectly seasoned with bay leaves. What sets this version apart is the completely plant-based approach that doesn't sacrifice any of the classic comfort food appeal. Perfect for weeknight dinners or meal prep, these pot pies can be assembled ahead and frozen for convenient future meals. The golden biscuit topping provides the perfect contrast to the creamy vegetable filling beneath.
Ingredients
- ¾ cup yellow onion, chopped
- 1 large clove garlic, minced
- 2 Tbsp olive oil
- 2 cups vegetable broth
- 2 cups frozen mixed vegetables, corn, green beans, carrotsfresh vegetables1:1texture
Dice fresh vegetables and cook 2-3 minutes longer
- ¼ cup unsweetened plain almond milk
- ¼ cup unbleached all-purpose flourcornstarch1:2gluten-freegluten-free
Use half the amount
- 2 bay leaves
- 1 pinch sea salt
- 1 pinch black pepper
- 1 batch Best Damn Vegan Biscuits, or store-bought alternatives
Instructions
- 1
Preheat oven to 425 degrees F
- 2
Heat olive oil in large saucepan over medium heat
- 3
Add onion, garlic, and pinch of salt, cook until soft
- 4
Stir in flour with whisk, then slowly whisk in broth
- 5
Add almond milk and bay leaves, simmer until thickened
- 6
If mixture is too thin, remove broth portion and whisk with more flour, return to pot
- 7
Prepare biscuits if using homemade, cut out and set aside unbaked
- 8
Add frozen vegetables to thickened sauce, cook until heated through
- 9
Taste and adjust seasoning with salt and pepper
- 10
Remove bay leaves and divide mixture between greased ramekins or baking dish
- 11
Top with biscuits and brush with melted vegan butter
- 12
Place on baking sheet and bake until biscuits are golden and filling bubbles
- 13
Cool before serving
Tips
If sauce appears too thin after initial thickening, remove some broth and whisk with additional flour before returning to pot.
Place ramekins or baking dish on a sheet pan to catch any overflow during baking.
For meal prep convenience, assemble completely then freeze unbaked - just add extra cooking time when baking from frozen.
Good to Know
Refrigerate assembled pot pies up to 2 days before baking, or freeze up to 3 months.
Assemble completely with unbaked biscuits, cover and freeze. Bake directly from frozen, adding 5-10 minutes to cooking time.
Let cool 5 minutes before serving to allow filling to set properly.
Common Mistakes
Don't skip the bay leaves as they provide essential depth of flavor to the sauce.
Ensure sauce is properly thickened before adding vegetables to avoid watery pot pies.
Substitutions
Gluten-Free Swaps
General Alternatives
Roll over filling instead of individual biscuits
FAQ
Can I make these pot pies in one large dish instead of individual ramekins?
Yes, use an 8x8 baking dish as mentioned in the recipe. The cooking time remains the same, but you may need a few extra minutes for the center to heat through completely.
What if I don't have ramekins for individual servings?
You can use any small oven-safe dishes like custard cups, small bowls, or even a muffin tin. Just adjust the filling amount accordingly and watch cooking times.
How long will these keep in the freezer?
Properly wrapped assembled pot pies will keep in the freezer for up to 3 months. Label with the date and baking instructions for best results.