Vegan Pot Pie with Biscuits Recipe
This Vegan Pot Pie with Biscuits is a creamy, comforting plant-based dish made with chickpeas, hearty vegetables, and a rich oat milk-based sauce, slow-cooked to perfection and served with flaky Grands biscuits. It’s an easy, satisfying meal perfect for cozy dinners, featuring wholesome ingredients and vegan-friendly flavors.
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Pot Pie Filling
- 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)
For Serving
- 16 ounce can Grands! Southern Homestyle Honey Butter biscuits (8 count)
Instructions
- Prepare the pot pie filling: Add the chickpeas, diced onion, minced garlic, frozen vegetable mix, sliced celery, chopped potatoes, Italian seasoning, black pepper, oat milk, vegetable broth, and vegan sour cream into the slow cooker. Stir well to combine all ingredients evenly.
- Slow cook the filling: Cook on low for 8 hours, allowing the flavors to develop and the vegetables to become tender, creating a creamy, hearty base for the pot pie.
- Make the cornstarch slurry: About 1 hour before the end of cooking, whisk together 2 tablespoons of cornstarch and 1/4 cup of water in a small bowl until smooth to create a slurry. Stir this mixture into the slow cooker to thicken the sauce.
- Prepare the biscuits: With 15 minutes left on the slow cooker timer, bake or air fry the Grands biscuits according to the package instructions until golden and flaky.
- Serve: Spoon the warm vegan pot pie filling into bowls and top with the freshly baked biscuits. Enjoy this comforting meal immediately while hot.
Notes
- For extra flavor, add up to 1/4 cup nutritional yeast to the pot pie filling for a cheesy, savory boost.
- If you prefer homemade, try making Vegan Buttermilk Biscuits from scratch instead of using canned biscuits for a fresh, budget-friendly option.
- Leftover roasted or baked potatoes can be stirred into the filling along with the cornstarch slurry to add texture and flavor.
- To freeze before cooking, combine all pot pie ingredients except broth and vegan sour cream in a freezer bag. Freeze and later transfer to slow cooker adding broth and sour cream before cooking.
- To freeze after cooking, cool the filling completely and freeze in portions. Thaw in refrigerator overnight and reheat gently on stove or microwave. Biscuits can be frozen and reheated separately for best texture.
- Leaving a review and sharing feedback helps improve the recipe and community experience.
Keywords: vegan pot pie, chickpea pot pie, vegan biscuits, slow cooker recipes, plant-based comfort food, dairy-free pot pie
Find it online: https://www.sanacooks.com/vegan-pot-pie-with-biscuits-recipe/
