Vegan Pot Pie Casserole

Vegan Pot Pie Casserole

Pot Pies are a great way to make a warm, hearty meal that most people will enjoy. There are so many different ways to make a pot pie, and none are right or wrong. You can make them with or without meat, with specific vegetables depending on the season, and covered with a variety of toppings.

Over the past year, I have been experimenting with more vegetarian, dairy-free, and vegan recipes. Partly because they are better for our bodies, but also because we have our friends over often who have these dietary restrictions.

I’ve had fun trying to find new recipes, going outside what we normally eat, and learning how to make substitutes. It’s also taught me how many foods have dairy in them that I wouldn’t have considered, as well as how many have animal products. For example, I didn’t know there are anchovies in Worcestershire sauce and forgot that marshmallows are made with gelatin which is an animal byproduct.

Vegan Pot Pie Casserole

Ok, back to the recipe… As I was looking around for vegan recipes, I came across this recipe for 1 Hour Fall Pot Pies and it looked promising. Of course, I made some changes to it as I was cooking, but it was based on the recipe overall.

Typically, pot pies are made in individual serving dishes. Well, I only just got some for Christmas that can go in the oven, so I turned this into a pot pie casserole instead. It ended up working really well because we could then vary the serving sizes to the amount we were all hungry for at the time.

I also used different vegetables than suggested, but we went with what we had on hand. This is a great way to use up leftover vegetables if you have them, too, instead of letting them go to waste.

Also, since this became a casserole, I didn’t need to make individual biscuits for the top. I made a large bowl of the biscuit mixture and spread it out as much as possible over the casserole. It baked as one large biscuit that we then cut into when serving the meal.

Step by Step

Preheat the oven to 425F. In a large saucepan, heat the olive oil over medium-high heat. Add the chopped onion, garlic, and a pinch of salt and pepper. Sauté for about 7-10 minutes, until the onions are soft.

Whisk the flour into the vegetables.

Vegan Pot Pie Casserole

Slowly whisk the vegetable broth and almond milk into the pan. The almond milk is optional, but we felt it helped make the mixture more creamy.

Vegan Pot Pie Casserole

Add in the vegetables that you plan to use and the thyme. We made it with potatoes and carrots the first time but added kale the second. It was yummy both with and without the kale, it just depends on the texture you prefer.

Vegan Pot Pie Casserole

Simmer until the mixture starts to thicken, which is usually about 10 minutes.

Vegan Pot Pie Casserole

Meanwhile, prepare the biscuits by combining the melted butter and almond milk to make a vegan substitute for buttermilk.

In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together.

Vegan Pot Pie Casserole

Add the cold vegan butter and cut it into the mixture. You can use a pastry blender or your hands to work the butter into the flour mixture until it is crumbly and has the consistency of sand.

Vegan Pot Pie Casserole

Slowly pour the “buttermilk” into the bowl while stirring. The mixture will still be sticky.

Vegan Pot Pie Casserole

Once the pot pie filling has thickened, pour it into a 9×13 glass dish.

Vegan Pot Pie Casserole

Spread the biscuit mixture over the filling in the dish. It may not cover the entire thing, but it will spread as it cooks.

Vegan Pot Pie Casserole

I used an 8×8 the first time and it overflowed a bit, so a 9×13 will work better to keep it all in the pan.

Vegan Pot Pie Casserole

Bake for about 15 minutes, until the biscuit is golden brown on top and the filling is bubbly.

Vegan Pot Pie Casserole
Vegan Pot Pie Casserole

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Vegan Pot Pie Casserole

Vegan Pot Pie Casserole

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course: Main Dish
Cuisine: American
Keyword: casserole, vegan
Servings: 8 servings
5 from 4 votes


  • 2 tbsp olive oil
  • 1 yellow onion (small, chopped)
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • 2 tsp pepper
  • 1/4 cup flour
  • 2 1/4 cups vegetable broth
  • 1/4 cup almond milk
  • 2 cups vegetables (chopped)
  • 1 tsp thyme
Biscuit Top
  • 1 cup almond milk
  • 1 tbsp lemon juice
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 4 tbsp vegan butter


  • Preheat the oven to 425F
  • In a large stockpot, heat the olive oil over medium-high heat
  • Add the chopped onion, minced garlic, salt, and pepper
  • Sauté for about 7-10 minutes, until the onion is soft
  • Whisk in the flour
  • Slowly whisk in the vegetable broth and almond milk
  • Add the vegetables (I use potatoes, carrots, and kale) and thyme
  • Simmer for about 10 minutes, until the mixture has thickened, stirring occasionally
  • Meanwhile, prepare the biscuit top by stirring the milk and lemon juice together
  • In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt
  • Use a pastry blender or your hands to cut in the butter until the mixture is crumbly and resembles sand
  • Slowly pour the milk and lemon juice mixture (vegan buttermilk) into the flour and stir until combined, the mixture will still be sticky
  • Once the filling has thickened, pour it into a 9×13 glass baking dish
  • Top the filling with the biscuit dough, spreading out as much as possible
  • Bake for about 15 minutes, until the biscuit is golden brown and the filling is bubbly
Print Recipe
Vegan Pot Pie Casserole

14 thoughts on “Vegan Pot Pie Casserole”

  1. Stephanie, Stephanie! You make cooking look so easy and fun, but most of all, I love your blog posts + recipes because there’s always a great takeaway as you share your journey trying new things. I have been trying out vegetarian/slow cooking and love how yummy this pot pie looks despite being vegetarian. As a former meat eater, I thought vegetarian = being doomed to boring boiled soup and soggy veggies haha!

  2. Oh, these look delicious and I never would have thought this dish could be vegan. It can be so overwhelming how many products have dairy and/or animal products that you wouldn’t think do. I had no idea that Worcestershire sauce had anchovies!

  3. This looks so yummy for a vegan recipe ! I am glad you have been experimenting more with dairy-free and vegan recipes as they are trending and many people have allergies like me. X

  4. You are working for me girl! I love potpies and the fact that you made it vegan made jump with joy! I am sooo looking forward to each and every one of your recipes every time! You are such an inspiration!

  5. This looks so good! Perfect too because we’re dairy free! You can bet that this is going on the menu this week. Would do it tonight, but my daughters tooth is being pulled so i want a softer food like soup to be dinner tonight.

  6. These look delish! I always love a vegan recipe. We aren’t vegan but I try to eat plant based as often as I can

  7. I LOVE pot pies! but have never imagined making a vegetarian one – how creative! One of my good friends is vegetarian and coming to visit this weekend, so we may try this sooner than not! 🙂

  8. I love how it all seems so simple and even better healthier than the traditional pot pie. I’m personally not a big fan of pot pies because they are too heavy. This might be a great alternative.

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