• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
HalfPastHungry
  • Home
  • Recipes
  • Blog
  • About Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
menu icon
go to homepage
  • Home
  • Recipes
  • Blog
  • About
  • Subscribe
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Blog
    • About
    • Subscribe
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Main Dishes

    Vegetable Pot Pie with Biscuits

    Published: Jan 22, 2023 by Briana · This post may contain affiliate links where I may receive compensation. Please see my disclosure for details.

    • Share
    • Tweet
    • Email

    A comfort food classic, made meatless! Vegetable Pot Pie with Biscuits is ready in 35 minutes, and makes a delicious main dish for any occasion.

    Vegetable Pot Pie in dish with spoon and one serving on a white plate with a black fork.
    Jump to Recipe Print Recipe

    Long before my meatless days, I loved chicken pot pie. I frequently bought and ate the Swanson’s frozen mini pot pie. I loved the flaky top crust, the delicious piping hot filling, and my personal favorite, the bottom crust of the pie that was slightly undercooked, how could you not love it?! 

    Why You'll Love This Recipe

    Just like this 3-Bean Veggie Chili recipe, I’m always thinking of ways to recreate meat dishes I used to eat and this Vegetable Pot Pie recipe was long overdue. This casserole has a rich, creamy and flavorful vegetable filling and topped with golden brown and buttery biscuits. But wait... there’s more! It gets even better when you find out that it only take 35 minutes from start to finish. It’s a perfect Sunday family dinner, a busy weeknight meal or just to simply enjoy a comfort food dish!

    Equipment You’ll Need

    • Baking Dish - 8x8 square pan 
    • Mixing Bowl - to mix all of the pot pie ingredients in
    • Large Spoon - to mix all of the ingredients with 
    • Measuring Equipment - to measure out the flour, onion powder, garlic powder, sea salt and ground pepper. 

    Ingredients You’ll Need

    • Cream of celery - makes a great base for the veggie pot pie and helps add flavor to the dish. You can also substitute cream of potato soup if you prefer. If you’re not a vegetarian or vegan you can use cream of chicken soup for a more “chicken pot pie” flavor. 
    • Frozen mixed vegetables  - the veggies used in this recipe was a mix of frozen peas, carrots, corn, and green beans. Feel free to use more of one veggie or less of another. 
    • Butter -  helps to add flavor to the dish. I used salted butter however if you want you can use unsalted butter. You can also get great flavor from using vegan butter. 
    • Seasoning - onion powder, garlic powder, sea salt and fresh ground black pepper.
    • Shredded Cheddar Cheese - this is optional but it will definitely add tons of flavor to the dish. You can also substitute nutritional yeast or a dairy cheddar cheese.
    • Refrigerated biscuits - a traditional pot pie uses pie crust or puff pastry dough however the biscuits are used as a replacement in this recipe. You usually find them in the refrigerated section at your local grocery store. If you prefer homemade biscuits, they will also pair great with this recipe. 
    Vegetable Pot Pie Ingredients in a clear glass bowl
    Vegetable Pot Pie Casserole Ingredients Mixed in a clear bowl with a black spoon

    How To Make the Vegetable Pot Pie:

    1. Mixing the Pot Pie Filling - In a large bowl, stir together the cream of celery soup, frozen vegetables, butter and seasonings; mix until combined. If adding in cheese, add it to the bowl, stir until combined.
    2. Pour the mixture into a baking dish and spread in an even layer.
    3. Add the Biscuits - Place the biscuit dough on top of the vegetable pot pie and place it into the oven.
    4. Bake the veggie pot pie for 25 to 30 minutes or until biscuits are thoroughly baked and golden brown and the center of the casserole is bubbly.
    5. Remove the dish from the oven and let it reset for about 5 - 10 minutes before serving.
    Vegetable Pot Pie in a clear glass Casserole Dish
    Vegetable Pot Pie Casserole with Unbaked Biscuits on top

    Storage and Reheating

    • Storage: You can store any leftover veggie pot pie in an airtight container in the refrigerator for up to 5 days. I like to separate the biscuits from the pot pie filling, and store them separately, to keep the biscuit from becoming too soggy.  
    • Reheating: The easiest way to reheat the pot pie is in the microwave at 20 - 30 second increments. Note that the biscuits will not be as crispy when reheated. If you wish to put it in the oven, I recommend warming it for no more than 15 - 20 minutes at 350 degrees. 
    • Freezing: I have yet to have any leftovers of this dish to freeze because it’s just that good! If you happen to want to freeze this vegetable pot pie, I suggest removing the biscuits and only freezing the filling in an airtight, freezer friendly container. 
    • When you want to reheat it, remove it from the freezer and let it come to room temperature. Then, add the filling to an oven safe pan and place a new batch of the refrigerated biscuits on top. (How many biscuits will vary based on how much leftover you have). Bake the veggie pot pie for 25 to 30 minutes or until biscuits are thoroughly baked and golden brown and the center of the casserole is bubbly. Remove the dish from the oven and let it reset for about 5 - 10 minutes before serving.
    Vegetable Pot Pie in a clear casserole dish with Baked Biscuits on top

    Substitutes and Variations

    • Cream - to keep this recipe veggie based, I used cream of celery soup for the base. If you prefer you can use cream of chicken soup to have a closer flavor to a chicken pot pie. You can also substitute it with cream of potato soup. 
    • Biscuits - to keep everything quick and easy, I used refrigerated biscuit dough. If you prefer homemade biscuits you can use those for this recipe as well. 
    • Shredded cheddar cheese -  this is optional but it will definitely add tons of flavor to the dish. You can also substitute nutritional yeast or a dairy cheddar cheese.
    • Butter - helps to add flavor to the dish however you can also get great flavor from using a vegan butter.  
    Serving of Vegetable Pot Pie with Biscuits on a white plate with a black fork.

    Recipe Tips

    • Biscuits - The biscuits will cook all the way through on the top and get nice and golden brown. The bottom of the biscuit may seem undercooked however this is the texture it should be. The bottom will remain soft almost like a dumpling and the top will be nice and golden brown. If you’d like, you can bake the biscuits on a baking sheet first and then place them on top of the pot pie after they are fully baked.
    • Frozen Vegetables - the frozen vegetables in this vegetable pot pie, do not have to thaw them before stirring them into the filling. Simply add all of the ingredients to a bowl, mix well and place in a baking dish. 

    Recipe FAQ

    Are pillsbury biscuits vegan? 

    Although many of Pillsbury biscuits contain dairy products, Pillsbury Grands Southern Homestyle Biscuits is one of their biscuits that happen to be considered as vegan.

    Can I make this with chicken?

    Yes. I recommend adding in shredded chicken or chopping the chicken into small pieces before adding it into the veggie pot pie mixture. 

    Can you freeze vegan pot pie? 

    I haven’t had any leftovers to freeze, because it’s just that good! But, if you happen to want to freeze this vegetable pot pie, I suggest removing the biscuits and only freezing the filling in an airtight, freezer friendly container. 

    More Recipes You May Like

    One Pot Vegan Chili Mac

    Homemade Vegetarian Chili

    Baked Mac and Cheese

    Easy Vegan Meatballs

    Serving of Vegetable Pot Pie with Biscuits on a white plate with a black fork.
    Pin Recipe Print Recipe
    4.75 from 4 votes

    Vegetable Pot Pie with Biscuits

    A comfort food classic, made meatless! Vegetable Pot Pie with Biscuits is ready in 35 minutes, and makes a delicious main dish for any occasion.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Dinner
    Cuisine: American
    Keyword: pot pie, Pot Pie casserole, Vegetable Pot Pie
    Servings: 8 Servings
    Calories: 350kcal
    Author: Briana

    Ingredients

    • 10 ounce cream of celery
    • 12 ounce frozen mixed vegetables peas, carrots, corn, green beans
    • 2 tablespoons butter melted
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1 pinch sea salt
    • 1 tablespoon fresh cracked pepper
    • 1 cup shredded cheddar cheese optional
    • 16.3 ounce refrigerated biscuits

    Instructions

    • Preheat the oven to 350 degrees and lightly grease a 8x8 baking dish.
    • In a large bowl, stir together the cream of celery soup, frozen vegetables, butter and seasonings; mix until combined. If adding in cheese, add it to the bowl, stir until combined.
    • Pour the mixture into a baking dish and spread in an even layer.
    • Place the biscuit dough on top of the vegetable pot pie and place it into the oven.
    • Bake the veggie pot pie for 25 to 30 minutes or until biscuits are thoroughly baked and golden brown and the center of the casserole is bubbly.
    • Remove the dish from the oven and let it reset for about 5 - 10 minutes before serving.

    Nutrition

    Calories: 350kcal | Carbohydrates: 37g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 867mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2494IU | Vitamin C: 5mg | Calcium: 155mg | Iron: 3mg
    Did You Make This Recipe?Let me know! Leave a comment & recipe rating below or tag @HalfPastHungry on social media.

    HUNGRY FOR MORE? Subscribe to receive 6 Free exclusive homemade healthy smoothie recipes. You'll also get a sneak peak at upcoming recipes and nutrition and wellness tips.

    I’d love to know if you try this recipe! Please rate the recipe and leave a comment below. Follow me on Instagram, Pinterest , Facebook Tik-Tok and Twitter for updates, recipes, and more!

    More Main Dishes

    • One Pot Vegan Chili Mac
    • BBQ Jackfruit Pulled Pork Sandwiches
    • Vegetarian Gluten Free Black Bean Burger
    • Easy Greek Pasta Salad
    • Share
    • Tweet
    • Email

    About Briana

    Briana is the blogger, recipe developer and food photographer behind HalfPastHungry. She's been blogging since 2017 sharing thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe Here:




    Primary Sidebar

    Briana About Me Photo

    Hi! My name is Briana. 
    After being diagnosed with Thyroid Cancer in my early twenties, I've struggled with hypothyroidism and weight gain. Through HalfPastHungry, I inspire home cooks with hypothyroidism that are looking for thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

    More about me →

    meal prep favorites

    • Blueberry Muffin Overnight Oats
    • Vegetarian Stuffed Peppers without Tomato Sauce
    • Island Green Smoothie
    • Healthy Egg Muffin Sandwich

    trending recipes

    • Cooper’s Hawk Brussel Sprouts Recipe
    • Southern Vegetarian Black-Eyed Peas Recipe
    • Meatless Southern Collard Greens
    • Oat Milk Hot Chocolate with Cocoa Powder

    Footer

    Quick Links

    • Contact
    • Work With Me
    • Web Stories Archive

    BE THE FIRST TO KNOW!

    • Subscribe to stay up to date!

    ABOUT

    • Story Behind HalfPastHungry
    • Disclosure & Privacy Policy

    AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES.

    COPYRIGHT © 2022 HALFPASTHUNGRY • ALL RIGHTS RESERVED.