Vegan Cheddar Bay Biscuit Vegetable Pot Pie Recipe

Introduction

This Vegan Cheddar Bay Biscuit Vegetable Pot Pie is a comforting and hearty dish perfect for any season. Loaded with vibrant vegetables and topped with fluffy, savory vegan cheddar bay biscuits, it’s a delicious plant-based twist on a classic favorite.

Ingredients

• 1 Tablespoon Olive oil
• 1/2 Cup Peas, frozen
• 1 Cup Green Beans, frozen
• 1 Cup Carrots, chopped
• 1 Cup Corn
• 1/2 Cup Sweet onion, diced
• 1/3 Cup Vegan butter
• 1/3 Cup All purpose flour
• 1/2 teaspoon Celery salt
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Nutmeg
• 1 1/2 Cups Vegetable broth
• 3/4 Cup Non-dairy milk, unsweetened (I used oat milk)
• 1 batch Vegan cheddar bay biscuits (link here)

Instructions

1. Step 1: Preheat the oven to 425 degrees Fahrenheit (220°C).
2. Step 2: In a large soup pot, heat the olive oil over medium-high heat.
3. Step 3: Add the peas, green beans, carrots, corn, and diced onion to the pot. Sauté, reducing the heat as needed, until the carrots begin to soften, about 5 minutes.
4. Step 4: Stir in the vegan butter and let it melt, mixing it with the vegetables.
5. Step 5: Once melted, add the flour and stir thoroughly to combine, ensuring no dry flour remains.
6. Step 6: Sprinkle in the celery salt, black pepper, and nutmeg, then stir to mix the seasonings evenly.
7. Step 7: Pour in the vegetable broth and non-dairy milk, whisking continuously to avoid lumps.
8. Step 8: Bring the mixture to a simmer, then reduce the heat to medium-low and allow it to thicken for 2 to 3 minutes.
9. Step 9: Taste and adjust the seasoning, adding more salt or pepper if desired.
10. Step 10: Transfer the filling to an 8×8 or 9×9 inch baking dish, smoothing it out evenly.
11. Step 11: Prepare the vegan cheddar bay biscuits according to the linked recipe. Scoop 2-tablespoon sized dollops evenly over the filling.
12. Step 12: Bake for 30 to 40 minutes, or until the biscuits are golden brown and fully cooked through.

Tips & Variations

• Use fresh vegetables if available for a brighter flavor; adjust cooking time slightly to ensure they soften properly.
• Try adding mushrooms or diced potatoes for extra heartiness.
• Serve with a side salad for a complete meal.
• If you want a richer flavor, substitute the non-dairy milk with cashew cream or coconut milk.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through to maintain the biscuit’s texture. Avoid microwaving to prevent the biscuits from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. You may need to sauté them a bit longer to ensure they soften properly before adding the liquids.

What can I substitute for vegan cheddar bay biscuits?

You can use store-bought vegan biscuits or even puff pastry for a different texture. Just be sure to adjust baking times accordingly.

Vegan Cheddar Bay Biscuit Vegetable Pot Pie Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

This Vegan Cheddar Bay Biscuit Vegetable Pot Pie features a hearty medley of sautéed vegetables in a creamy, seasoned sauce, topped with golden, fluffy vegan cheddar bay biscuits. Perfect as a comforting and wholesome meal, this dairy-free and plant-based pot pie combines savory flavors and satisfying textures for a cozy dinner.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetable Filling

• 1 Tablespoon Olive oil
• 1/2 Cup Peas, frozen
• 1 Cup Green Beans, frozen
• 1 Cup Carrots, chopped
• 1 Cup Corn
• 1/2 Cup Sweet onion, diced
• 1/3 Cup Vegan butter
• 1/3 Cup All purpose flour
• 1/2 teaspoon Celery salt
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Nutmeg
• 1 1/2 Cups Vegetable broth
• 3/4 Cup Non-dairy milk, unsweetened (oat milk recommended)

Topping

• 1 batch Vegan cheddar bay biscuits (recipe linked separately)

Instructions

1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the pot pie later.
2. Sauté Vegetables: In a large soup pot, heat the olive oil over medium-high heat. Add peas, green beans, carrots, corn, and diced onions. Sauté, reducing heat as necessary, until the carrots begin to soften, about 5 minutes.
3. Melt Butter: Add the vegan butter to the pot with the vegetables and stir until fully melted and combined.
4. Add Flour: Sprinkle in the all-purpose flour and stir continuously to combine it with the melted butter and vegetables, ensuring no dry flour remains.
5. Season: Add celery salt, black pepper, and nutmeg to the mixture, stirring to evenly distribute the spices.
6. Add Liquids: Pour in the vegetable broth and unsweetened non-dairy milk (oat milk preferred). Whisk everything together briskly to dissolve any lumps of flour and form a smooth sauce.
7. Simmer and Thicken: Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Allow the filling to thicken for 2-3 minutes while stirring occasionally.
8. Adjust Seasoning: Taste the pot pie filling and adjust salt and pepper as needed to balance flavors.
9. Prepare Baking Dish: Pour the thickened vegetable filling into an 8×8 or 9×9 inch baking dish, spreading it out evenly.
10. Top with Biscuits: Prepare a batch of vegan cheddar bay biscuits according to the linked recipe. Scoop dollops approximately 2 tablespoons each evenly over the surface of the vegetable filling.
11. Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the biscuits are golden brown and fully cooked through.

Notes

• Using frozen vegetables makes this recipe convenient and easy to prepare year-round.
• Ensure the flour is fully incorporated and cooked slightly to avoid a raw flour taste in the filling.
• Non-dairy milk like oat milk adds creaminess without overpowering the flavor; unsweetened is best.
• The vegan cheddar bay biscuits add a flavorful, cheesy topping while keeping the dish entirely plant-based.
• For a gluten-free alternative, consider substituting the flour and biscuits with suitable gluten-free versions.
• Feel free to customize the vegetable mix based on seasonality or personal preference.

Keywords: vegan pot pie, vegetable pot pie, cheddar bay biscuits, plant-based comfort food, dairy-free pot pie, vegan baking