Plant-Based Veggie Pot Pie with Biscuit Topping

Name: Plant-Based Veggie Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 onion, finely chopped; 2 carrots, diced; 2 potatoes, diced; 2 celery ribs, chopped; 1/2 head of cauliflower, broken into bite-size pieces; 1/2 cup mixed frozen vegetables (peas, corn, green beans, carrots); 3 tablespoons plant-based butter substitute (Earth Balance works great); 2 tablespoons all-purpose flour; 3 cups vegetable stock; 1/2 cup unsweetened almond milk; 2 tablespoons nutritional yeast; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; Salt and black pepper to taste; 2 1/4 cups Bisquick mix; 2/3 cup unsweetened almond milk

By:

Ruby Bennett

Published:

June 2, 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!

I made this Plant-Based Veggie Pot Pie for our family get-together last weekend, and it was so good I knew I had to write it down before I forgot what I did! Seriously, who doesn’t love a bubbling casserole topped with fluffy golden biscuits? It’s exactly the kind of comfort food that brings everyone to the table. This recipe takes the classic chicken pot pie flavors I grew up with and swaps in cauliflower for the chicken. The cauliflower soaks up all that creamy, savory goodness, and the pop of frozen mixed veggies adds color and texture. Everything is bound together with a velvety dairy-free sauce made from vegetable broth, unsweetened almond milk, and nutritional yeast for a little cheesy depth. Rosemary and thyme keep it familiar and cozy, while the biscuit topping bakes up tall and tender. I promise this dish will win over the plant-based eaters and the skeptics alike!

What I love most about this plant-based pot pie is how flexible it is. You can swap in mushrooms, green beans, or sweet potatoes depending on what’s in your fridge. It’s perfect for a weeknight meal because you can prep the filling ahead and just pop the biscuits on top when you’re ready to bake. And if you’re heading to a potluck, this casserole travels like a champ. I’ve even seen vegan pot pie show up as a Thanksgiving centerpiece because it’s so hearty and festive. So whether you’re a busy parent, a student on a budget, or just someone who craves a bowl of warm, creamy vegetables with a golden crust, this recipe is for you.

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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!
Ingredients for the Veggie Pot Pie With Biscuit Topping
Filling:
Biscuit Topping:
Assembling the Veggie Pot Pie With Biscuit Topping
FAQs
What vegetables work best in a plant-based veggie pot pie?
How do I make the filling creamy without dairy?
Can I use a biscuit topping instead of pastry for a vegan pot pie?
What is a good substitute for chicken or meat in a veggie pot pie?
How do I store leftover plant-based pot pie?
Can I freeze a fully baked veggie pot pie?
Plant-Based Veggie Pot Pie
Ingredients
Instructions
Last Step:
Notes
Nutrition
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Ingredients for the Veggie Pot Pie With Biscuit Topping

Here’s what you’ll need to create that dreamy filling and the super simple biscuit top. I use Bisquick for the biscuits because it cuts down on time and measuring, but feel free to use your own favorite vegan biscuit recipe if you prefer. The filling is a mix of fresh vegetables and a quick dairy-free roux that comes together in minutes.

Filling:

1 onion, finely chopped
2 carrots, diced
2 potatoes, diced
2 celery ribs, chopped
1/2 head of cauliflower, broken into bite-size pieces
1/2 cup mixed frozen vegetables (peas, corn, green beans, carrots)
3 tablespoons plant-based butter substitute (Earth Balance works great)
2 tablespoons all-purpose flour
3 cups vegetable stock
1/2 cup unsweetened almond milk
2 tablespoons nutritional yeast
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt and black pepper to taste

Remember to choose unsweetened, unflavored plant milk so your savory filling doesn’t accidentally taste like dessert. Oat or soy milk work just as well if almond milk isn’t your thing.

Biscuit Topping:

2 1/4 cups Bisquick mix
2/3 cup unsweetened almond milk

That’s it! I told you it was simple. If you want to go fully from scratch, you can use your favorite homemade vegan biscuit dough. Just be sure to keep the plant butter and milk cold, and handle the dough as little as possible for the flakiest layers.

Assembling the Veggie Pot Pie With Biscuit Topping

Let’s walk through the steps together. The whole process takes about an hour, with 20 minutes of prep and 40 minutes in the oven. I usually get the vegetables going first and then make the sauce while they steam, so everything comes together smoothly.

Preheat your oven to 425°F. Lightly grease a 13×9-inch casserole dish.
Sauté the aromatics. In a large skillet over medium heat, cook the chopped onion until it’s soft and translucent. Add the carrots, potatoes, celery, and cauliflower to the pan along with 1/2 cup of water. Cover and let the veggies steam on medium-low for about 10 minutes, just until they’re tender but not mushy. Drain off any extra water and set the vegetables aside.
Make the creamy sauce. In a separate saucepan, melt the butter substitute over medium heat. Whisk in the flour and let it cook for a minute to get rid of the raw flour taste. Slowly pour in the vegetable stock and almond milk, whisking constantly so no lumps form. Bring the mixture to a gentle simmer and cook until it thickens enough to coat the back of a spoon. Stir in the nutritional yeast, rosemary, thyme, salt, and pepper. For an extra savory punch, you can add a tablespoon of white miso paste here. It deepens the umami flavor without any animal products.
Bring it all together. In your prepared casserole dish, combine the steamed vegetables and the frozen mixed veggies. Pour the sauce over the top and stir gently to coat everything. Slide the dish into the oven and bake for 15 minutes while you prepare the biscuits.
Make the biscuit dough. In a mixing bowl, stir together the Bisquick mix and almond milk until a soft dough forms. If it feels too sticky, add a little more Bisquick a tablespoon at a time. Turn the dough out onto a surface that’s been dusted with a bit of extra Bisquick mix. Knead gently about 10 times (no overworking, or the biscuits will turn out dense). Roll the dough out to about 1/2 inch thick. Now for the fun part: use a 2 to 3-inch cookie cutter to stamp out biscuits. Star shapes look adorable and hold their form beautifully because biscuits rise mostly upward, not outward. Bunnies, rounds, or even a simple diamond shape all work wonderfully.
Top and bake again. Pull the casserole dish out of the oven and arrange the cut biscuits on top of the bubbling filling. Pop the dish back into the oven and bake for another 20 to 25 minutes, until the biscuits are golden brown and the filling is thick and creamy. If you want that extra-golden shine, brush the biscuit tops with a little melted plant butter before baking.
Rest and serve. Let the pot pie sit for 10 full minutes after it comes out of the oven. This is the hardest part, I know, but it lets the filling set so it’s not runny when you scoop into it. Then dig in!

A few things I’ve learned along the way: too much liquid is the quickest way to a watery pot pie, so measure carefully. Overmixing the biscuit dough turns it tough and dense instead of light and fluffy. And if you have a cast iron skillet, you can do the whole assembly in it for one fewer dish to wash. I’ve done it that way, and it looks so rustic and pretty on the table. For a gluten-free version, swap in a 1:1 gluten-free flour blend for both the sauce and the biscuits; it works like a charm. Want to try another variation? My Plant-Based Veggie Pot Pie post has even more ideas for customizing this comfort classic. And if you’re craving more plant-based dinner inspiration, Minimalist Baker’s vegan pot pie with biscuit crust and Nora Cooks’ creamy vegan pot pie recipe are two of my favorite go-to resources.

FAQs

What vegetables work best in a plant-based veggie pot pie?

Carrots, celery, peas, corn, and potatoes are classic choices. For added heartiness, try mushrooms, cauliflower, or butternut squash.

How do I make the filling creamy without dairy?

Use a roux made with plant-based butter and all-purpose flour, then whisk in unsweetened plant milk like oat or soy. For extra richness, add a splash of coconut cream or a spoonful of nutritional yeast.

Can I use a biscuit topping instead of pastry for a vegan pot pie?

Yes, drop biscuits made with vegan butter and plant milk work perfectly. For a fluffy texture, use self-rising flour or add baking powder.

What is a good substitute for chicken or meat in a veggie pot pie?

Chickpeas, white beans, or cubed extra-firm tofu provide protein and a hearty bite. Jackfruit or seasoned seitan also mimic shredded meat well.

How do I store leftover plant-based pot pie?

Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat in a 350°F oven or microwave until hot. The biscuit or pastry topping stays best when reheated in the oven.

Can I freeze a fully baked veggie pot pie?

Yes, freeze it after baking and cooling. Wrap the dish tightly in plastic wrap then foil. Thaw overnight in the fridge and reheat at 350°F until warmed through. For best texture, add the biscuit topping after thawing if you plan to freeze unbaked filling.