Biscuit And Vegetable Pot Pie

Biscuit And Vegetable Pot Pie Recipe

By Brand New Vegan


3 med Carrots (diced)

3 ribs Celery (chopped)

1/4 med White Onion (diced)

2 Yukon Gold Potatoes (diced)

8 oz White Mushrooms

3 cloves Garlic (minced)

1 Tbs Tomato Paste

1/2 tsp Dried Thyme

1/2 tsp Dried Sage

1/4 tsp Garlic Salt

1/4 tsp Ground Pepper

1 Tbls Flour (thickener)

2 cups Vegetable Broth (low sodium)

1/3 cup Red Wine (optional)

1/2 tsp Vegan Worchestershire Sauce

1-2 Tbls dried Lentils (optional)

Flaky Buttermilk Biscuit Recipe (see recipe below)


1Chop carrots, celery, and onion and add to large stewpot, saute in a little veggie broth until softened

2Add mushrooms and garlic and cook until softened

3Add Tomato Paste and spices and stir to combine

4Sprinkle flour over veggies and stir it in

5Slowly add Veggie Broth and increase heat to low boil

6Add the potatoes, Worcestershire Sauce, and the wine (if using)

7Add Lentls.   Note: If you omit the wine - you may not need the lentils. Judge by the amount of liquid you have and if it has thickened or not. I used wine in my dish so added the Lentils to help absorb it. This will increase your cooking time by at least 20 minutes.

8Cook until thickened and adjust spices to taste

9Turn off heat and let stew cool so we can prepare the biscuits.

10Preheat oven to 450 degrees F.

11Prepare Biscuits as per RECIPE

12Roll our dough and use a cookie cutter (or jar) to cut out 12 biscuits about 1/2" to 3/4" thick

13Pour Stew into an 8" square casserole dish and top with 9 of the biscuit rounds

14You should have enough dough for 3 additional biscuits - simply cook them separately

15(They won't go to waste) 🙂

16Bake casserole (and biscuits) for 15-20 minutes or until biscuits have browned

17Let sit for at least 5 minutes to cool and then serve

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