Name: Vegan Pot Pie with Biscuits Recipe
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 2 (15 ounce) cans chickpeas, drained and rinsed (or 3.5 cups cooked); 1/2 yellow onion, finely diced; 4 cloves garlic, minced; 20 ounces frozen vegetable mix; 2 ribs celery, sliced (optional); 1 pound russet potatoes, peeled and chopped; 1 teaspoon Italian seasoning; 1/2 teaspoon black pepper; 1 1/2 cups unsweetened oat milk; 1 1/2 cups low-sodium vegetable broth; 1 cup vegan sour cream (such as Kite Hill); 2 tablespoons cornstarch + 1/4 cup water (for slurry); 16 ounce can Grands! Southern Homestyle Honey Butter biscuits (8 count)

Introduction

This vegan pot pie with biscuits is a comforting and hearty dish perfect for any day of the week. Filled with chickpeas, vegetables, and a creamy oat milk base, it’s slow-cooked to develop rich flavors. Topped with flaky biscuits, it’s as satisfying as a classic pot pie but entirely plant-based.

A white shallow bowl filled with creamy vegetable stew showing layers of soft diced orange carrots, light green peas, yellow corn, white potatoes, and beige chickpeas all mixed in a white sauce, topped with a round, golden-brown biscuit sprinkled with chopped fresh green parsley. The dish sits on a white marbled surface with a silver fork nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (15 ounce) cans chickpeas, drained and rinsed (or 3.5 cups cooked)

1/2 yellow onion, finely diced

4 cloves garlic, minced

20 ounces frozen vegetable mix

2 ribs celery, sliced (optional)

1 pound russet potatoes, peeled and chopped

1 teaspoon Italian seasoning

1/2 teaspoon black pepper

1 1/2 cups unsweetened oat milk

1 1/2 cups low-sodium vegetable broth

1 cup vegan sour cream (dairy sour creams will curdle)

2 tablespoons cornstarch + 1/4 cup water

16 ounce can Grands! Southern Homestyle Honey Butter biscuits (8 count), for serving

Instructions

Step 1: Add the chickpeas, diced onion, minced garlic, frozen vegetable mix, sliced celery (if using), chopped potatoes, Italian seasoning, black pepper, oat milk, and vegetable broth to the slow cooker. Stir to combine.

Step 2: Cook on low for 8 hours, allowing the flavors to meld and the potatoes to soften.

Step 3: When there is 1 hour left, whisk the cornstarch and 1/4 cup water together in a small bowl to make a slurry. Stir the slurry into the pot pie filling to thicken.

Step 4: With 15 minutes remaining, bake or air fry the Grands biscuits according to the package instructions.

Step 5: Serve the creamy vegan pot pie warm, topped with the freshly baked biscuits.

Tips & Variations

For a cheesier flavor, add up to 1/4 cup nutritional yeast to the filling before cooking.

Make your own vegan buttermilk biscuits from scratch for a budget-friendly and fresh topping option.

Leftover roasted or baked potatoes can be stirred into the filling instead of raw potatoes for added texture.

If you prefer, substitute the frozen vegetable mix with fresh seasonal vegetables chopped into bite-sized pieces.

Storage

Store leftover pot pie filling in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. Biscuits can be stored separately at room temperature for 1–2 days or frozen and reheated in an oven or air fryer until soft and flaky again.

FAQs

Can I prepare this pot pie all at once and freeze it?

Yes. You can freeze the pot pie filling before cooking by placing all rinsed and chopped ingredients (except broth and sour cream) in a large freezer bag. Freeze flat and thaw overnight before cooking. Alternatively, freeze the cooked filling and reheat gently when ready to eat.

Can I use regular dairy sour cream instead of vegan sour cream?

It’s best to use vegan sour cream because dairy sour cream tends to curdle in slow cooking. Vegan sour cream provides a smooth texture and maintains the creamy consistency of the filling.