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    Home » soy free

    Vegan Pot Pie with Black Pepper Biscuits

    Published: Nov 22, 2019 by Richa 62 Comments

    Jump to Recipe   Print Recipe

    Vegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free. Jump to Recipe

    Our Vegan Pot Pie in a white baking dish

    Holiday Meals wouldn’t be complete without a classic pot pie. This Savory herby filling reminds me of a chickin pot pie. The black pepper biscuit topping is crisp and delightful over this veggie filled pot pie.

    Change up the herbs and veggies to preference. Add some soy curls for a chickin like texture, use other biscuit topping, or puff pastry or a pie crust of choice.

    Our Vegan Pot Pie in an off- white baking dish

    Ingredients for Vegan Pot Pie

    For the Pot Pie filling:

    • Onion, garlic, mushrooms, veggies make up the bulk
    • bay leaves, rosemary add flavor
    • flour adds thickness

    For the Biscuit topping:

    • All purpose flour and almond flour make up the dry volume
    • salt, nutritional yeast, black pepper and herbs add flavor
    • baking powder adds leavening
    • non dairy milk is the wet ingredient.

    How to Make this Oil-free Vegan Pot Pie with Black Pepper Biscuit topping

    Heat a saucepan over medium heat. Add 2 tbsp broth. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Deglaze if needed with more broth. Add mushrooms and mix in and cook for 3 mins.

    Ingredients for our vegan pot pie in bowls

    Onion and garlic in a saucepan

    Mushroom and bay leaves added to a saucepan

    Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to a boil. Add the veggies and mix in andcontinue to cook for 4 to 6 minutes. If the mixture is not thick to preference,mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again.

    Pot Pie filling in a saucepan

    Pot Pie filling in a saucepan


    Transfer the mixture to a 9 by 9 inch baking dish. Let it cool for 10 mins. Preheat the oven to 425 deg F and make the biscuit topping.

    Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.

    Add 1/2 cup chilled non dairy milk mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie.

    Biscuit ingredients in a glass bowl

    Biscuit ingredients in a glass bowl

    Bake at 435 deg F for 16 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.

    Our Vegan Pot Pie in an off- white baking dish

    To make this Nut-free

    Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil

    To make this Gluten-free

    Use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch mix for the biscuits.

    Make ahead

    Refrigerate the filling for upto 2 days, then drop biscuit dough or pie crust of choice and bake.

    Our Vegan Pot Pie in an off- white baking dish

    More Holiday Main Dish Ideas

    • Lentil Mushroom Wellington
    • Eggplant Parmesan
    • Grilled Portobello with Garlic Sauce.
    • Lentil Quinoa Loaf
    • Chickpea Loaf
    • Loaded Veggie Lasagna
    • Zucchini Lasagna with tofu Ricotta. GF
    • Chickpea Sweet Potato Shepherd’s Pie

    Our Vegan Pot Pie in an off- white baking dish

    Recipe Card

    Our Vegan Pot Pie in an off- white baking dish
    Print Recipe
    4.95 from 18 votes

    Vegan Pot Pie with Biscuit topping

    Vegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: vegan chicken pot pie, vegetable pot pie, veggie pot pie
    Servings: 6
    Calories: 188.43kcal
    Author: Vegan Richa

    Ingredients

    • 1 cup (5.64 oz) chopped onion
    • 3 cloves of garlic , finely chopped
    • 4 oz (113.4 g) mushroom , thinly sliced or chopped
    • 1/4 cup (31.25 g) flour (all purpose, Use 2 tbsp rice flour + 2 tbsp tapioca starch for gluten-free)
    • 2 bay leaves
    • 1 tsp dried rosemary
    • 1/2 tsp salt
    • 2 cups (473.18 ml) veggie broth
    • 2.5 cups (455 g) veggies , frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc

    Biscuit topping:

    • 3/4 cup (3.31 oz) all purpose flour or a mix of all purpose and wheat flour
    • 1/4 cup (28 g) almond flour or ground cashews
    • 1 1/4 tsp baking powder
    • 1/2 tsp salt
    • 2 tsp nutritional yeast
    • 2 tsp dried herbs such as oregano ,rosemary, basil
    • 1/4 tsp freshly ground black pepper and more for garnish
    • 3/4 cup (177.44 ml) chilled non dairy milk such as almond milk,light coconut milk or soy milk

    Instructions

    • Pot Pie Filling: Heat a saucepan over medium heat. Add 2 tbsp broth or 1 tsp oil. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Add mushrooms and mix in and cook for 3 mins.
    • Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine. Bring to a boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling.
    • Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 mins. Meanwhile prepare the biscuit topping. Preheat the oven to 435 deg F (225 C)
    • Biscuit Topping: Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well.
    • Add 1/2 cup chilled non dairy milk and mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie filling.
    • Bake at 435 deg F for 17 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.
      Make Ahead: Make the pot pie filling ahead and refrigerate for upto 2 days. Then add biscuit topping mixture, puff pastry biscuits or crust of choice and bake.
      Store: Store the baked Pot pie for upto 2 days in the refrigerator.

    Video

    Notes

    Make this Nut-free: Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil
    Make this Gluten-free: Use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch to substitute all purpose flour for the biscuit topping or use a gluten-free pie crust of choice..
    Make ahead: Refrigerate the filling for upto 2 days, then drop biscuit dough or pie crust of choice and bake.
    Variation: Add 1 cup shredded seitan or soaked and squeezed soy curls for a vegan chicken pot pie. Add more broth if the mixture is too thick, 

    Nutrition

    Nutrition Facts
    Vegan Pot Pie with Biscuit topping
    Amount Per Serving
    Calories 188.43 Calories from Fat 35
    % Daily Value*
    Fat 3.9g6%
    Saturated Fat 0.44g3%
    Sodium 490.91mg21%
    Potassium 447.69mg13%
    Carbohydrates 32.52g11%
    Fiber 4.99g21%
    Sugar 1.87g2%
    Protein 9.01g18%
    Vitamin A 3850.82IU77%
    Vitamin C 10.72mg13%
    Calcium 116.7mg12%
    Iron 2.29mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Dylan

      January 31, 2022 at 4:09 am

      5 stars
      Came out great. love the concept. My one issue was the biscuit dough was way too thin/liquidy. I only had half the almond flour needed so I subbed w 1 TB olive oil. Is this the reason this happened? Does more AP flour need to be added as well? If so, how much? The only other thing i can think of that caused this is if i added the milk wrong. The way i interpreted the instructions is you’re using 3/4 cup total, you start by adding 1/2 cup, mix together, and then add another TB at a time until the entire 3/4 cup is used.

      Reply
      • Richa

        January 31, 2022 at 5:01 pm

        You’d need more all purpose flour. You use all 3/4 cup and then add more if needed. Since non dairy milks and flours differ. With the omitted almond flour and added liquid there’s a lot kore liquid than dry ingredients. So just add more flour until you get a consistency as in the step pics. And then proceed

        Reply
    2. Vanshika Arya

      December 31, 2021 at 3:52 pm

      5 stars
      This is such a hit recipe for all my get together a and pot lucks all year around! Great taste and favourite amongst vegans and non vegans alike!

      Reply
      • Vegan Richa Support

        January 03, 2022 at 11:23 am

        Fabulous

        Reply
    3. Leah

      December 27, 2021 at 11:09 pm

      5 stars
      I made this tonight and it turned out really well! Thank you Richa! I love your recipes.

      Reply
      • Vegan Richa Support

        December 28, 2021 at 11:43 am

        so happy to hear that!

        Reply
    4. Kristen

      December 25, 2021 at 5:07 pm

      Made this for Christmas dinner, and it was delicious! Instructions were very easy to follow, and my family loved it too. Thank you, Richa!

      Reply
      • Vegan Richa Support

        December 28, 2021 at 11:22 am

        🎄 🎄 🎄 perfect🎄 🎄 🎄

        Reply
    5. Erika

      October 28, 2021 at 4:11 am

      5 stars
      I’m yet to find a Richa recipe that my family doesn’t love. You’re a gifted recipe creator, Ms. Richa. Thank you!!

      Reply
      • Vegan Richa Support

        October 29, 2021 at 1:21 pm

        so kind, thank you

        Reply
      • Shelby

        December 05, 2022 at 10:28 am

        5 stars
        This was a lovely and hearty recipe to enjoy with friends. Thank you, your recipes never fail.

        Reply
        • Vegan Richa Support

          December 07, 2022 at 11:25 am

          I’m so happy to hear!

          Reply
    6. Lay

      October 10, 2020 at 9:55 pm

      Hii this recipe looks soo yummy! For the biscuit topping could I just use all purpose flour instead of almond or cashew? Would it affect anything?

      Reply
      • Richa

        October 10, 2020 at 10:53 pm

        Yes

        Reply
        • Lay

          October 10, 2020 at 11:05 pm

          Sorry I realized after I posted my comment that under the “Nut-Free” option it says
          “ Omit the almond flour from the biscuit dough and use 2 tbsp vegan butter or oil”. I suppose this can be used as a substitution for the almond flour & ground cashews correct? Or can I just use all purpose, then add the butter as well? What do you suggest?

          Reply
          • Richa

            October 11, 2020 at 7:38 am

            Yes, use all purpose and add butter. Almond flour adds a bit of fat for helping the biscuits when making oil free. Hence if you omit that, you want to use Oil or butter

            Reply
    7. Leila

      October 07, 2020 at 7:46 pm

      I am new to vegan cooking & this recipe looks soo delicious. Can I use only all purpose flour for the filling?

      Reply
      • Richa

        October 07, 2020 at 9:25 pm

        Yes

        Reply
    8. Marianne

      August 03, 2020 at 4:45 pm

      5 stars
      Hello! I loved your recipe! I decided to use your recipe for Simple Vegan Gravy instead as it is my favorite! It was delicious! I did have a question on the biscuit part. So I substituted with your gluten free option but you said to substitute for the all purpose flour. So I did that. But in the recipe, below the all purpose flour, it says 1/4 cup Almond flour. So I added that too, making a total of 1 cup almond flour, 1/4 oat flour and 1/4 cup brown rice flour. Is this correct?

      Reply
      • Marianne

        August 03, 2020 at 4:48 pm

        Never mind, just saw your answer to someone else’s post. Sorry! Thanks!

        Reply
    9. cindy black

      July 17, 2020 at 4:45 pm

      5 stars
      Loooooooooooove it. So easy too

      Reply
      • Vegan Richa Support

        July 20, 2020 at 2:35 pm

        Awwwwwweeeeeesssooommmmee!!!~~!!! Yes!! thank you thank you thank you!!

        Reply
    10. Kerri Donohue

      June 29, 2020 at 10:43 am

      Anything you could recommend to replace the mushrooms?

      Reply
      • Vegan Richa Support

        June 29, 2020 at 11:58 am

        You can replace the mushrooms with mostly cooked potatoes but the taste and texture will be different.

        Reply
        • Kerri Donohue

          June 29, 2020 at 12:09 pm

          Thank you! I can’t wait to try this recipe

          Reply
    11. Gita

      May 20, 2020 at 4:27 pm

      4 stars
      Just had this for dinner & it turned out really good. I added green chilies for the spice and used all purpose flour for the biscuits since I didn’t alternate flour.

      Reply
      • Vegan Richa Support

        May 21, 2020 at 7:11 pm

        Thanks Gita!

        Reply
    12. Tambi Dalman

      March 26, 2020 at 2:04 pm

      Would it be okay to add drained canned chick peas to the vegetable mixture?

      Reply
      • Richa

        March 26, 2020 at 3:46 pm

        yes

        Reply
    13. Claire

      March 14, 2020 at 10:56 am

      For the GF biscuits I would like clarification:
      You recommend to substitute the All Purpose flour with this: 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch.
      Then the final biscuit topping recipe will be:
      Is this correct?

      3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch
      1/4 cup (28 g) almond flour or ground cashews
      1 1/4 tsp baking powder
      1/2 tsp salt
      2 tsp nutritional yeast
      2 tsp dried herbs such as oregano ,rosemary, basil
      1/4 tsp freshly ground black pepper and more for garnish
      3/4 cup (177.44 ml) chilled non dairy milk such as almond milk, light coconut milk or soy milk

      Reply
      • Richa

        March 14, 2020 at 6:30 pm

        you can omit the 1/4 cup almond flour. and the rest is the same

        Reply
    14. beth lambert

      February 24, 2020 at 8:55 am

      YUM! This is delicious! We used the GF flour substitution . The topping turned out wonderful! We also used oat milk. Thank you for sharing =)

      Reply
      • Richa

        February 24, 2020 at 5:20 pm

        awesome

        Reply
    15. Cozy

      February 11, 2020 at 5:28 pm

      5 stars
      OMG I did not realize how badly I needed vegan pot pie in my life until now. This is phenomenal and will definitely continue to make while the weather is cold. Easy to make and I am no natural baker.

      Reply
      • Richa

        February 12, 2020 at 12:05 pm

        awesome

        Reply
    16. ROSEANN MAGDA

      February 01, 2020 at 5:33 pm

      5 stars
      This was delicious and easy! The only thing I did different was omit mushrooms, but only because I forgot to buy them. This recipe will definitely be going into the regular rotation.

      Reply
    17. Darlene

      January 30, 2020 at 12:50 pm

      5 stars
      I made this for our supper last night; loved the flavors in this pot pie! I did use the almond flour this time, next time I will try it with the vegan butter. Thank you for your wonderful recipes ❤

      Reply
      • Richa

        January 30, 2020 at 3:38 pm

        awesome

        Reply
    18. Gwen Kestin

      January 26, 2020 at 6:20 pm

      5 stars
      I’ve never made a pot pie and we loved this! I used frozen peas and fresh carrot, onion, celery, potato, button and shitake mushrooms, with both thyme and rosemary. Biscuit topping was half whole wheat flour, and loved how the nutritional yeast and almond meal added savory richness. Thanks for all your great recipes!!

      Reply
      • Richa

        January 27, 2020 at 5:06 pm

        awesome

        Reply
    19. Judith

      January 22, 2020 at 6:05 am

      Excited to try this — thanks, Richa! Can this be made without mushrooms?

      Reply
      • Richa

        January 22, 2020 at 11:58 am

        yes

        Reply
    20. Emily

      January 20, 2020 at 4:15 pm

      5 stars
      Excellent! Omni husband loved it! Added a little poultry seasoning and some potatoes to the pot pie mixture, and I used Herbs de Provence in the biscuits.

      Reply
      • Richa

        January 21, 2020 at 1:54 pm

        awesome!

        Reply
      • Kerrianne Hartell

        December 05, 2022 at 1:15 pm

        Can I just sub GF flour instead of doing the 3 different flours?

        Reply
        • Vegan Richa Support

          December 07, 2022 at 11:31 am

          Yes you can, but you want to use a 1:1 GF baking flour with leavening agent included.

          Reply
    21. Katrina

      December 20, 2019 at 7:00 pm

      5 stars
      This was so good! I accidentally didnt put the mushrooms in until after I had made the gravy but it still worked out. I also added a ton of swiss chard and was able to trick my family into all of those vitamins and nutrients! I doubled the biscuit dough because I made this in a 9×13 pan. Whole family loved it!

      Reply
      • Richa

        December 20, 2019 at 8:53 pm

        awesome!

        Reply
    22. Marie Green

      December 13, 2019 at 3:20 pm

      If I leave out the nutritional yeast do I need to add something g else for the texture?

      Reply
      • Richa

        December 26, 2019 at 11:55 am

        no omit it

        Reply
    23. Jennifer

      December 13, 2019 at 9:46 am

      5 stars
      This was delicious! I made it exactly as written with the exception of some frozen broccoli added to the vegetable mix. My family was ecstatic! Definitely a keeper. Thank you, Richa!

      Reply
      • Richa

        December 13, 2019 at 11:30 am

        yay!

        Reply
    24. Maureen Voltz

      November 28, 2019 at 3:28 pm

      I made this for Thanksgiving dinner tonight…It was delicious!!!!

      Reply
      • Richa

        November 28, 2019 at 5:15 pm

        aweesome!!

        Reply
    25. Lisa W

      November 23, 2019 at 3:50 pm

      5 stars
      I made this recipe last night, and OMG, it is delicious! The biscuits are amazing and are the perfect complement to the filling. For vegetables, I used my 4 year old’s favorite, broccoli, carrots and green beans (all fresh). It was his first pot pie, and he LOVED it. For the biscuits, I used 1/4 cup all purpose flour and 1/2 cup whole wheat flour. I also used soy milk as the non dairy milk. This recipe will definitely be in the monthly rotation! Thank you Richa!

      Reply
      • Richa

        November 23, 2019 at 6:10 pm

        Awesome!!

        Reply
    26. Julie Burge

      November 22, 2019 at 6:05 pm

      5 stars
      Richa, this looks beautiful and so delicious. I’m going to make this weekend. I’ve been craving biscuits lately, and cannot wait to try these. Love your recipes!

      Reply
    27. Ryan Matzen

      November 22, 2019 at 4:42 pm

      5 stars
      Wow! I literally just logged onto my computer to check my email and look for a vegan pot pie recipe! I didn’t have to look far! Thanks!

      Reply
    28. Lyla

      November 22, 2019 at 4:35 pm

      This looks and sounds amazing!! My son is gluten free and I saw your GF option-I really appreciate that you include that in your recipes! 🙂 What starch do you think would work best here? Thank you!

      Reply
      • Richa

        November 22, 2019 at 4:44 pm

        use a mix of potato starch and tapioca

        Reply
    29. Diane Corrie

      November 22, 2019 at 4:23 pm

      This sounds delicious! If I add soy curls to the casserole, should I soak, rinse and bake the curls to crisp them first, or just add them directly to the sauce with the vegetables? How much would you suggest adding?

      Reply
      • Richa

        November 22, 2019 at 4:28 pm

        just soak, squeeze and add with the veggies. If the mixtures thickens too much, add a bit more broth.

        Reply

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