Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat the oven: Preheat oven to 425°F and lightly grease a 13×9-inch casserole dish.

2-Sauté the vegetables: Sauté onion until soft; add carrots, potatoes, celery, cauliflower, and 1/2 cup water. Cover, steam 10 minutes until tender, then drain.

3-Make the creamy sauce: Melt plant-based butter, whisk in flour and cook 1 minute. Slowly whisk in vegetable stock and almond milk, simmer until thickened. Stir in nutritional yeast, rosemary, thyme, salt, and pepper.

4-Assemble the filling: In the dish, combine steamed vegetables and frozen mixed veggies. Pour sauce over and bake 15 minutes while preparing biscuits.

5-Prepare the biscuit topping: Mix Bisquick and almond milk to form a dough. Knead gently 10 times, roll to 1/2 inch thick, and cut biscuits with a cookie cutter.

6-Top and finish baking: Remove dish, arrange biscuit cutouts on top, and bake 20-25 minutes until biscuits are golden and filling is thick.

7-Rest and serve: Let pot pie rest 10 minutes before serving so filling sets.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🧁 Use unsweetened, unflavored plant milk to keep the filling savory — oat or soy milk work just as well as almond.
🧀 Add a tablespoon of white miso paste to the sauce for extra umami depth without any animal products.
⏲️ Let the pot pie rest for 10 full minutes after baking so the filling sets and isn’t runny when served.

Author: Ruby Bennett
Prep Time: 20 minutes
Resting Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1/8 of casserole
Calories: 380
Sugar: 5g
Sodium: 720mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg