We are going totally cozy overload with this ultimate comforting dish! Our rich, creamy, and brimming with flavor Vegan Biscuit Pot Pie is loaded with wholesome and filling veggies like: peas, carrots, potatoes, green beans, cannellini beans, and corn and bathed in a delicious seasoned gravy for full warming-goodness effect. Then topped with hearty rustic biscuits that are tender and fantastic for soaking up delicious gravy. This hearty dish is sure to  keep you full and satisfied for hours.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Hi!  Robin here.

My Uncle Liviu loved chicken gravy over biscuits. Every Tuesday, he and my Aunt Mimi went to a small local restaurant in our small farming town, Walkers, because they had a chicken gravy over biscuits special on Tuesdays.  My aunt and uncle said that Walkers chicken gravy over biscuits was the best!

Farm Fare

Believe it or not, I never ate at our local Walkers Restaurant until after I got married. Growing up, our family never went out to eat at restaurants.  We always ate every meal at home.  It wasn’t until I got older that fast food places started popping up all over the place in a nearby town.  Later when I was in my teens, we occasionally ate fast food (McDonalds) along with a pizza here and there, but for the most part, all our meals were home cooked.

When TP109 and I got married in 1983, we would occasionally go out to eat every once in a while.  We always enjoyed “farm fare” types of restaurants like Bob Evans.  Walkers was just like Bob Evans but on a local, smaller scale and served farm fare as well. I introduced TP to Walkers after Christopher was born.  It was a rare occasion when we would go out to eat with a baby, just too unpredictable and being a new mother, I always got nervous if he started to cry.  So, we just didn’t go out much.

Coffee Creamer

One Saturday morning, TP wanted to go to Walkers to eat breakfast as a family.  Walkers had a huge breakfast menu with tons of options at very reasonable prices.  So, we packed up Chris and headed to Walkers.  We had just sat down and placed our breakfast order when Chris started to get fussy.  He was about 8 months old and teething.  TP picked Chris up and had him in his lap when Chris started grabbing things off the table.  He was trying to chew anything he could get his little hands on.

Chris picked up one of those little plastic coffee creamer containers and was chewing on it when suddenly, my entire world went “WHITE”.  It took me a minute to orient myself and figure out what happened.  I could only sit there for several minutes, stunned until I heard laughter all around me. Chris had chomped down hard on the coffee creamer that the lid burst off and all the coffee creamer shot across the table straight onto my face and completely covered my glasses.

My glasses were pure white and my face was completely saturated with coffee creamer.  I must have looked quite the sight.  I wiped off my glasses to see my husband looking just as stunned as I was.  I had creamer dripping off my nose and chin.  TP wasn’t sure if he should laugh or be scared since he was holding Chris and wasn’t paying attention to what he was doing.

Towel Please!

The waitress came running with a damp cloth and I wiped off my face with all the dignity I could summon, then burst into laughter.  It was beyond ridiculous.  I only wish I could have seen myself.

Every time I see chicken and biscuits, I immediately think of my Uncle Liviu and Aunt Mimi, and then think of Walkers, and of course, I still laugh at the coffee creamer incident.

Conversion

Creating this dish as Whole Food Plant Based was a labor of love.  Adding in all the tasty veggies was the easy part… The most challenging part was creating a gluten free biscuit that could hold its own. I’ll let Monkey tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Ameera here!

When Mom wanted to create a WFPB biscuit pot pie I was all over it.  Yes, please! I love pot pies and remember having them regularly as a kid. They are so hearty, filling and comfy. In other words, the perfect comfort food, right? I was excited to get in the kitchen and start testing a WFPB cozy version, and this dish is all that; we love it so much!

Mmmm Biscuits

If you are looking for a light, airy and fluffy biscuit, then this is not the recipe for you. Just wanted to get that out there… BUT! This perfectly delectable biscuit is hearty, filling, and works perfectly with this stew-like recipe as it can hold its own surrounded by flavorful gravy.

The biscuit is somewhat dense, but somehow fluffy all at the same time. It’s tender and crumbly. kind of like a cross between a shortbread and a biscuit. The thyme seasoning really adds a beautiful savory element to the biscuit. And totally compliments the tasty pot pie filling.

You could totally leave the biscuits off the stew or even bake the biscuits separately in the oven then later top individual servings. The recipe is very versatile and 100% delicious! Be sure to read the notes and tips for optimal success!

We fell in love with the first bite. Sooooo gosh darned yummy!  I wanted to eat the whole dish!

We hope you give this deliciousness a try!  We just know you are going to love it!

Give this recipe a try! We would love to hear from you!  Please leave us a review.

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Products used:

• Large, deep oven safe nonstick skillet (12 inch by 2 ½ inches deep) or large Dutch oven (or casserole dish)
• Baking Sheet (optional)

Vegan Biscuit Pot Pie

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes
• Yield: 4-6 servings 1x
• Category: Dinner
• Cuisine: American

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Description

We are going totally cozy overload with this ultimate comforting dish! Our rich, creamy, and brimming with flavor Vegan Biscuit Pot Pie is loaded with wholesome and filling veggies like: peas, carrots, potatoes, green beans, cannellini beans, and corn and bathed in a delicious seasoned gravy for full warming-goodness effect. Then topped with hearty rustic biscuits that are tender and fantastic for soaking up delicious gravy. This hearty dish is sure to  keep you full and satisfied for hours.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

Pot Pie Ingredients:

• 1 medium yellow onion, finely diced
• 2 celery ribs, fine dice
• 2 Tablespoons minced garlic (about 8 – 9 cloves)
• 3 Tablespoons flour (gluten free or thickener of choice)
• 1 cup vegetable broth *(see notes)
• 1 cup unsweetened plain plant milk
• 1 cup water (plus more – see notes) *
• 1 ½ cups russet potatoes, small dice
• 2 ½ cups frozen mixed veggies (peas, carrots, green beans, corn) *(see notes)
• 1 cup cooked or from can cannellini beans (optional)

Pot Pie Seasonings/Spices:

• 1 large bay leaf (or 2 small bay leaves)
• ¼ teaspoon sweet paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon ground mustard
• 2 Tablespoons dried minced onion flakes
• ½ teaspoon dried crushed thyme *
• ¼ + 1/8 teaspoon poultry seasoning *
• 1 ½ teaspoon sea salt (+/- to taste)
• ½ teaspoon ground pepper (+/- to taste)

Other Ingredients: 

• 1 recipe Rustic Biscuits *(see recipe card below)

Optional Toppings:

• Fresh chopped parsley

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Instructions

1. Preheat the oven 400 F. Place the oven rack in the center position.
2. In a large ceramic/enamel-lined Dutch oven or similar large and deep nonstick skillet, add the finely minced onion and celery; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if the onions start to stick and/or to prevent burning.
3. Add the minced garlic and sauté for 30 seconds, then sprinkle the flour over the sautéed veggies and cook for about one minute.
4. Next add veggie broth and milk, whisk well to incorporate. Simmer and stir to thicken. Check the consistency. If necessary, remove some of the “gravy” and whisk in some additional flour, then stir back into the gravy. Repeat until the desired gravy consistency is achieved. Taste test the gravy, adjust spices as needed.
5. Add the diced potatoes and frozen veggies, simmer for 20 to 30 minutes or until the potatoes are tender.
6. In the meantime, make the Rustic Drop Biscuits (see recipe).
7. The pot pie assembly can be done in a deep oven-safe skillet or it can be assembled by placing the pot pie mixture into a 10 x 13 casserole pan, then place 6 drop-like biscuits on top, evenly spaced. Lightly brush the biscuits with plant milk, then sprinkle with a tiny bit of thyme.
8. Place in a preheated oven for 13 minutes, then switch to broil to lightly brown the tops for 4 to 7 minutes, then remove and allow to cool for 5 minutes before serving.

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Notes

*Vegetable Stock:  We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Poultry Seasoning: Poultry seasoning has a nice blend of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. It is excellent in this recipe.

*Dried Crushed Thyme:  Dried and crushed thyme leaves are not the same as ground thyme.  Ground thyme has a powdery consistency. Whereas dried and crushed thyme leaves have some texture.  You can use either in this recipe.  We used dried and crushed thyme leaves, so if you are using ground thyme, scale back to about half of the amount used and check for flavor consistency.

*Water (or Broth):  Start with 1 cup of water or broth as indicated in the recipe, but as the gravy simmers, it thickens and becomes dense. Add an additional ¼ cup of water or broth at a time as the gravy cooks and thickens, stir well and continue to cook until the potatoes are tender.  You may need to add ¼ cup water/broth several times during the simmering process (to cook the potatoes until tender). This does not water down the gravy as the flavor intensifies as it condenses. We added ¼ cup more of water (or broth) 3 times during the cooking process.  It is important not to add the full ¾ cup additional water or broth all at once and only as needed.  You want a beautiful thick gravy, but not too thick.  Also note that the gravy will continue to thicken when in the oven as well.

*Tips: You want plenty of gravy, but you don’t want your biscuits to sink too far into the gravy. (They will sink a little bit and that is perfectly fine). If you don’t have enough gravy, then your pot pie will be drier and you won’t have enough gravy for these delicious biscuits.  If you are worried about having enough gravy, then cook the pot pie filling on the stove top until the potatoes are tender and bake your Rustic Biscuits separately on a cookie sheet in the oven, then add the Rustic Biscuits to individual servings as a topper.  This method also allows you to control the amount of gravy and the thickness.  If you bake them separately, use an upper oven rack and a silicone baking mat or parchment paper lined baking sheet.  Bake for 12 – 14 minutes, use the broiler to lightly brown the tops, if needed.

*Deep Skillet: If you do not have a deep enough oven safe skillet, simple transfer the pot pie to a large casserole dish after cooking the pot pie filling and place the biscuits on top.  If your skillet is filled to the brim, consider using a casserole dish, or place a baking sheet on a lower rack to catch any bubble-overs.

*Vegetables: Use frozen or fresh vegetables.  We used frozen for this recipe.  It worked perfectly.  If using fresh, you may have to cook the veggies longer to reach the desired tenderness.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  4 to 6 servings

*Storage:  Refrigerate, use within 5 days.

See the biscuit recipe below 🙂

Rustic Biscuits

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 minutes
• Cook Time: 18 minutes
• Total Time: 23 minutes
• Yield: 6 biscuits 1x
• Category: Side
• Cuisine: American

Print Recipe

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Description

We are going totally cozy overload with this ultimate comforting dish! Our rich, creamy, and brimming with flavor Vegan Biscuit Pot Pie is loaded with wholesome and filling veggies like: peas, carrots, potatoes, green beans, cannellini beans, and corn and bathed in a delicious seasoned gravy for full warming-goodness effect. Then topped with hearty rustic biscuits that are tender and fantastic for soaking up delicious gravy. This hearty dish is sure to  keep you full and satisfied for hours.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• 1 cup almond flour
• ½ cup oats, coarsely chopped (gluten free, if needed)
• ½ cup brown rice flour
• 1 Tablespoon baking powder
• 1 Tablespoon flax meal
• ½ cup almond butter, softened (not melted) *
• ½ cup unsweetened plain plant milk (plus extra)
• 1 Tablespoon apple cider vinegar
• ½ teaspoon dried crushed thyme *
• ¼ teaspoon sea salt (+/- to taste) *
• Pinch of black pepper

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Instructions

1. Place 1 Tablespoon apple cider vinegar and mix it with ½ cup plant milk. Stir and set aside.
2. Preheat the oven 400 F. Place the oven rack in the upper center position.
3. Make the biscuits by placing all the dry ingredients (almond flour, coarsely chopped oats*, brown rice flour, baking powder, dried thyme, sea salt and flax meal) into a large bowl and whisk together. Then add all the wet ingredients (plant milk/apple cider vinegar mixture and softened almond butter) to the dry ingredient. Mix until the dough comes together into a large ball.
4. Then divide the dough ball into 6 equal dough balls. Form each dough ball into a round flat biscuit disk about one inch high and approx. 3 ½ inches in diameter, then place them onto the pot pie mixture. They do not spread them out or rise much. OR place them on a silicone mat or parchment paper lined baking sheet.
5. Lightly brush the biscuits with plant milk and sprinkle with dried crushed thyme.
6. Place in a preheated oven for 13 minutes, then switch the oven to high broil and broil for 4 minutes (+/-) to lightly brown the tops.
7. Remove and allow to cool for 4 minutes before serving.

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Notes

*Coarsely chopped oats:  Place the oats in a food processor and pulse for 20 seconds.

*Softened almond butter: If you are opening a new jar of almond butter, there is no need to soften it.  If you are using refrigerated almond butter then you want to slightly soften the almond butter so it easily mixes well in the batter. You can either microwave the ½ cup of almond butter on low for about 10 seconds, or remove ½ cup of almond butter from the refrigerated jar, and allow to sit on the counter for 30 minutes to one hour to allow to come to room temperature.

*Dried Crushed Thyme Leaves: Dried and crushed thyme leaves are not the same as ground thyme.  Ground thyme has a powdery consistency. Whereas dried and crushed thyme leaves have texture.  You can use either in this recipe.  We used dried and crushed thyme leaves, so if you are using ground thyme, scale back to half of the amount used and check for flavor consistency.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Notes:  These biscuits are rustic and dense.  They hold together nicely, but they crumble when breaking them open, making them perfect for soup and stew toppers.

*Makes: 6 biscuits

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.