Easy Plant-Based Veggie Pot Pie with Biscuit Topping

By:

Ruby Bennett

Published:

May 14, 2026

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

This pot pie was such a hit at our family dinner that I knew I had to share it with you. It is perfect for when you have a mix of eaters and want something everyone will enjoy. I originally made this for an Easter potluck, and honestly, it disappeared fast. The real fun part is using cauliflower where you would normally expect chicken, and it gives you that same satisfying, hearty bite.

I love a good comfort food recipe that does not require hours in the kitchen. This veggie pot pie came together on a busy weeknight and was the easiest comfort food I have made in ages. Everyone at the table asked for seconds, which is always the best kind of compliment. Creamy filling, fluffy biscuits, and that golden top make it hard to resist.

What makes this dairy-free comfort food so great for busy days is that you can prep it ahead. The filling keeps well in the fridge, so you can make it the night before. Just add the biscuit topping right before baking. It is also really flexible with whatever vegetables you have on hand, which helps when you are trying to use up what is in the freezer.

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Ingredients for the Veggie Pot Pie With Biscuit Topping

Before you start cooking, it helps to pull everything together. Most of these ingredients are probably already sitting in your pantry or fridge. I have split this into two sections: the filling and the biscuit topping.

Filling:

Carrots: 2 medium, peeled and diced into small pieces
Onion: 1 medium, diced
Potatoes: 2 medium, peeled and cut into small cubes
Celery: 2 stalks, diced
Cauliflower: 1 small head, cut into bite-sized florets (this is what replaces the chicken)
Mixed frozen vegetables: 1 cup (peas, corn, and green beans all work nicely)
Butter substitute: 4 tablespoons (any plant-based butter alternative)
All-purpose flour: 1/4 cup (this thickens the sauce)
Vegetable stock: 2 cups
Unsweetened almond milk: 1 cup (or use another plant-based milk you prefer)
Nutritional yeast: 2 tablespoons (adds a nice savory, almost cheesy flavor)
Salt and black pepper: to taste
Dried rosemary: 1/2 teaspoon
Dried thyme: 1/2 teaspoon

Biscuit Topping:

Bisquick biscuit mix: 2 cups (or your favorite homemade biscuit recipe)
Unsweetened almond milk: 2/3 cup (add a little more if needed to get the right consistency)

If you have a go-to homemade biscuit recipe, feel free to use that instead. You just want enough dough to cover the top of your casserole dish.

Assembling the Veggie Pot Pie With Biscuit Topping

Now for the fun part: putting it all together. I will walk you through each step so it feels easy from start to finish.

Prep your vegetables: Start by chopping all the fresh vegetables into pieces that are roughly the same size. This helps everything cook evenly. Dice the carrots, onion, potatoes, and celery, and cut the cauliflower into small, bite-sized florets.
Cook the filling base: In a large pot or deep skillet, melt the butter substitute over medium heat. Add the onions, carrots, celery, and potatoes. Sauté for about 5 minutes until the onions start to soften. Add the cauliflower and frozen vegetables, then pour in about 1/4 cup of water. Cover and let everything steam for 8 to 10 minutes until the vegetables are fork-tender but not mushy.
Make the gravy: In a separate saucepan, melt another tablespoon of butter substitute. Whisk in the flour and cook for about a minute to get rid of the raw flour taste. Slowly pour in the vegetable stock while whisking so you do not get lumps. Add the almond milk, nutritional yeast, salt, pepper, rosemary, and thyme. Keep whisking until the sauce thickens, which usually takes about 3 to 5 minutes.
Combine filling and sauce: Pour the gravy over the cooked vegetables and stir everything together. Taste and add more salt or pepper if it needs it. Transfer the filling to a 9×13-inch casserole dish or a similar baking dish. If you are making this ahead, cover and refrigerate the filling at this point.
Pre-bake the filling: Place the casserole dish in an oven preheated to 375°F. Bake the filling uncovered for about 15 minutes. This helps it get bubbly and thick before you add the biscuits.
Prepare the biscuit dough: While the filling bakes, mix the Bisquick with the almond milk. Stir just until combined. If you mix too much, the biscuits can get tough, so stop when the dry ingredients are incorporated. If you want to get creative, roll the dough out on a lightly floured surface and use cookie cutters to make fun shapes. Hearts or stars are cute for holidays. You can also drop spoonfuls of dough right on top for a more rustic look.
Add the biscuit topping: Take the filling out of the oven. Arrange the biscuits on top, covering as much of the filling as you can. Leave a few small gaps so steam can escape.
Bake until golden: Put the dish back in the oven and bake for another 15 to 20 minutes. The biscuits should be golden brown on top, and you will see the filling bubbling around the edges. Let the pot pie rest for about 5 minutes before you serve it.

When this comes out of the oven, the smell of rosemary and thyme fills the whole kitchen. The biscuits turn that perfect golden color, and the creamy filling peeks through. I like serving it with a simple green salad on the side for a complete meal.

Frequently Asked Questions About Vegan Pot Pie

How do you make a plant-based veggie pot pie?

Start by sautéing onions, garlic, and vegetables like carrots, celery, and mushrooms. Add vegetable broth, plant-based milk, and seasonings to create a creamy filling. Thicken with flour or cornstarch. Pour into a baking dish, top with vegan biscuit dough, and bake until golden.

What is a good substitute for chicken in pot pie?

Use extra firm tofu, tempeh, or a store-bought plant-based chicken alternative. Chickpeas or cauliflower also add hearty texture. Simply cube and sauté them with the vegetables before adding the broth.

Can you make veggie pot pie ahead of time?

Yes. Prepare the filling up to two days in advance and refrigerate. When ready to bake, make fresh biscuit topping, assemble, and bake as directed. Alternatively, bake the whole pot pie, cool, and refrigerate; reheat in a 350°F oven.

What vegetables go in a vegan pot pie?

Classic choices include carrots, peas, celery, onions, and potatoes. For a twist, add cauliflower, mushrooms, green beans, or corn. Frozen mixed vegetables work well to save prep time.

How do you make vegan biscuit topping?

Combine all-purpose flour, baking powder, salt, and cold vegan butter or coconut oil. Add unsweetened plant-based milk and stir until just combined. Drop spoonfuls over the filling and bake until golden brown. For fluffier biscuits, avoid overmixing.

Is veggie pot pie healthy?

It can be a nutritious meal when loaded with vegetables and made with whole-grain flour or reduced-fat plant milk. Watch the sodium in store-bought broth and biscuits. Homemade versions let you control the fat and salt content.

Tips for the Best Pot Pie Experience

A few small things can make a big difference in how your pot pie turns out.

Do not skip the pre-bake: Baking the filling for 15 minutes before adding the biscuits helps the sauce thicken. It also keeps the bottom of your biscuits from getting soggy.

Cut vegetables to a similar size: When your carrots, potatoes, and cauliflower are all about the same size, they cook at the same rate. No one wants a crunchy potato next to overcooked cauliflower.

Let it rest before serving: Giving the pot pie 5 minutes to rest after it comes out of the oven helps the filling set. It makes serving easier and keeps everything on the spoon.

Reheating leftovers: Warm individual portions in the microwave, or reheat the whole dish in a 350°F oven for 15 to 20 minutes until heated through.

This easy vegan pot pie is the kind of recipe that brings people together. It works for a Sunday family dinner, a potluck with friends, or just a cozy weeknight meal. Whether you are cooking for plant-based eaters or just want something warm and filling, it delivers comfort without much fuss. If you want to try another take on this cozy classic, check out this veggie pot pie with biscuit topping from Minimalist Baker or this easy vegan pot pie from Nora Cooks.

Easy 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!