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This vegan chicken pot pie is perfect for anyone who isn’t a fan of crust. It’s topped with fluffy biscuits instead of pie crust.

This recipe makes 4-6 servings (depending on appetites).

Table of Contents

(click the links below to skip to the section you’re looking for)

• Pot Pie Filling
• Biscuit Topping
• Frequently Asked Questions
• Ingredient Substitutions
• Nutritional Information
• Contact Me with Questions

This is a great dinner to make when you couldn’t bring yourself to trek through the rainy Sunday morning to go to Farmer’s Market. Who would possibly let a little rain stop them from their weekly market trip to acquire fresh veggies? ::looks over left shoulder, looks over right shoulder, shrugs::

This recipe takes approximately one hour of prep time followed by 15 minutes baking time. It serves 4-6 (depending on appetites) and possibly tastes even better as leftovers.

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Pot Pie Filling Ingredients

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 onion, diced
• 2-3 tablespoons olive oil
• 2-3 cloves garlic, minced
• 2 large potatoes, cut into small cubes (~ one pound)
• 4 large carrots, cut into small chunks (~ one pound)
• 1 16oz bag frozen corn
• 1 16oz bag frozen peas
• 1 package vegan chicken, chopped
• 6-8 cups veggie broth

Pot Pie Filling Directions

Sauté the diced onion in 2-3 tablespoons of olive oil over medium heat until soft.

Add the minced garlic, potatoes, carrots, and vegan chicken. The vegan chicken is optional. You can either omit it or replace it with cooked and well-rinsed kidney beans or navy beans.

Add enough broth until veggies are covered. Turn the heat to high until it boils.

Simmer on a low boil, using medium to medium-high heat until the potatoes and carrots are soft. This should take around 5-10 minutes, depending on how small you cut your veggies. While this is boiling, you can start preparing the biscuit dough.

Add the frozen veggies to broth once potatoes and carrots are soft. Stir and remove from heat.

Ladle the mixture into casserole dishes or other oven safe dishes.

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Ingredients for Biscuit Topping

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 2 cups unbleached all-purpose flour
• ¼ cup nooch
• 1 tablespoons baking powder
• 1 teaspoon salt
• ¼ cup vegan butter or margarine
• ¾ cup water

How to Make the Biscuit Topping

Preheat the oven to 400°.

Combine the dry ingredients in a bowl: 2 cups flour, ¼ cup nutritional yeast (aka nooch), 1 tablespoons baking powder, and 1 teaspoon pink sea salt (or any salt).

Knead the vegan butter in little by little using a stand mixer if you have one or a fork if you don’t.

Add the water slowly until the dough starts to form a ball. If you don’t have a stand mixer, you’ll have to mix after each small addition of water to make sure it doesn’t get too sticky.

Roll the dough on a floured surface with a rolling pin and cut out shapes, or just use your hands to flatten and shape the dough.

Place the dough shapes on top of the pot pies and bake for 15 minutes or until golden brown on top.

Frequently Asked Questions

How can I convert this recipe into a pot pie recipe with traditional crust?

If you prefer a pot pie with a traditional pie crust over one with a biscuit crust, I recommend checking out this vegan broccoli cheese pot pie.

Ingredient Substitutions

• Onion: I use yellow onions because I prefer the flavor, but you can use any kind of onion you want.
• Olive Oil: Feel free to sauté your diced onion in safflower, sunflower, avocado, or coconut oil. Those oils are made for high heat, which helps you avoid transfats. You can also use other oils such as vegetable oil, canola oil, grapeseed oil, etc.
• Garlic: If you don’t have fresh garlic, use ¼ teaspoon of garlic powder instead.
• Potatoes and Carrots: Use any kind of potatoes and carrots you want. Or substitute other root veggies in their place, like celery root, parsnip, or rutabaga.
• Corn: I always buy organic or non-GMO corn since corn is a transgenic crop.
• Vegan Chicken: Abbot’s Butcher Chopped Chicken and Gardein Chick/n Strips are both good options. You can alsonomit the vegan chicken or replace it with baked tofu, kidney beans, or navy beans.
• Veggie Broth: I used better than bouillon mixed with water. If you have vegan chicken bouillon, that’s even better.
• Flour: I use unbleached all-purpose flour to make my biscuits. If you want this recipe to be gluten-free, replace the all-purpose flour with a gluten-free flour blend.
• Nooch: There’s not really a good substitute for the nutritional yeast in this recipe. If you’re interested in vegan or vegetarian cooking, you should just buy some. You can buy it in bulk at health food stores or natural food co-ops if you want to just get a small amount.
• Baking Powder: I buy the non-aluminum kind.
• Sea Salt: I buy the pink salt because it has trace minerals in it, but you can use any salt.
• Vegan Butter: I use the organic whipped Earth Balance for basically everything because it’s my favorite and it tastes really good. You can sub butter-flavored Spectrum shortening or any other vegan butter or margarine.

Nutrition Facts

• Servings: 6
• Calories per serving: 566
• Calcium per serving: 220mg
• Dietary Fiber per serving: 13g
• Fat per serving: 14g
• Folate per serving: 219mcg
• Iron per serving: 8mg
• Potassium per serving: 1,368mg
• Protein per serving: 25g
• Selenium per serving: 23mcg
• Sodium per serving: 1,286mcg
• Vitamin B1 per serving: 4mg
• Vitamin B2 per serving: 4mg
• Vitamin B3 per serving: 24mg
• Vitamin B5 per serving: 1mg
• Vitamin B6 per serving: 4mg
• Vitamin B12 per serving: 3mcg
• Vitamin A per serving: 600mcg
• Vitamin C per serving: 28mg
• Vitamin K per serving: 33mcg

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

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