Learn how to make this delicious skillet biscuit pot pie in 30 minutes or less. This is a simple recipe the whole family will love!

Over the past few weeks here at Sweet Simple Vegan, we’ve been doing our best to bring you delicious recipes while everyone is spending more time than usual at home. We always try to check all of the boxes, budget-friendly, pantry-friendly, and, most importantly, full-of-flavor.

But what about kid-friendly? You may be asking yourself, “What do you mean, “kid-friendly”?” Well, we know how picky kids can be, so these recipes are guaranteed to have kids asking for seconds. Not only is this skillet vegetable pot-pie delicious, but it packs in veggies, making it a win-win for both kids and parents.

This skillet vegetable pot pie is essentially a deconstructed pot pie. Filled with veggies like potatoes, carrots, green beans, and broccoli, and topped with biscuits, this skillet pot pie is perfect.

Initially, we were planning on making a classic veggie pot pie. However, when researching this recipe, we couldn’t believe how difficult it was to find a vegan-friendly pre-made pie dough. Most conventional pie doughs have lard in them, who knew?! We did find ONE vegan-friendly one from a brand called Wholly Wholesome, but to make this recipe accessible for everyone, we decided to take this skillet/biscuit route.

So What Do We Need for this Skillet Pot Pie?

• Vegan Butter – We wanted to keep this recipe a comfort food, so we opted to use vegan butter in our mixture. If you don’t want to use butter, you can swap for the oil of your choice.
• Veggies – For our pot pie, we are using a frozen veggie mix consisting of peas, carrots, and green beans. We are also adding in some russet potatoes, celery, onions, corn, and broccoli. Feel free to add and subtract veggies to your liking!
• Spices – Fresh garlic, parsley, thyme, salt, and pepper—that’s it!
• All-Purpose Flour – This will serve as the thickener for the pot pie mixture. You can substitute flour with cornstarch if need be.
• Biscuits –  For the sake of simplicity, we are using Immaculate Baking Organic Flaky Biscuits, but if you want to take this pot pie to the next level, we have a homemade buttermilk biscuit recipe that would work nicely.

Looking for more Kid-Friendly Recipes?

• Vegan Chicken Nuggets
• Baked Vegetable Tots (Vegan, Healthy & Oil-free)
• Homemade Vegan Mozzarella Sticks
• One-Pot Vegan Hamburger Helper (Cheeseburger Pasta)
• 4-Ingredient Vegan Biscuit Donuts

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Skillet Biscuit Pot Pie (Vegan)

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★★★★★

5 from 6 reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 35 minutes
• Yield: 8 servings
• Diet: Vegan

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Description

Learn how to make this delicious skillet biscuit pot pie in 30 minutes or less. This is a simple recipe the whole family will love.

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Ingredients

• 1/2 cup vegan butter
• 1 medium onion,  finely diced
• 3 cloves garlic, finely minced
• 2 ribs celery, finely diced
• 1/2 medium russet potato, peeled and diced (about 1 1/2 cups) 
• 1/2 cup all-purpose flour* (see notes for gluten-free options)
• 2 cups vegan chicken broth (or vegetable broth of your choice)
• 1 cup unsweetened almond milk (or plant-based milk of your choice)
• 2 tablespoons freshly chopped parsley
• 2 teaspoons thyme leaves
• 1 cup frozen broccoli
• 1 cup mixed frozen vegetables
• Salt and black pepper, as desired
• 1 (8-count) tube of refrigerated canned biscuits* (we get the flaky kind; see notes)

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Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. 
2. Heat a large oven safe skillet or saucepan over medium heat and add in the vegan butter. If your pan is not oven safe, no worries! Set aside a medium-sized oven safe baking dish for later. Melt the vegan butter and then add in the onions, garlic and celery. Sauté for 3 minutes, stirring frequently.
3. Add in the diced potatoes and cook for 3 minutes more.
4. Remove the biscuits from the refrigerator and place them on the baking sheet. Bake for 9 minutes (or half of the time required on the package).
5. Gradually mix in the flour, a tablespoon or two at a time, until fully combined. Cook for 2 minutes.
6. Add in the broth, almond milk, parsley, thyme, and black pepper, and then cook for about 3 minutes. Lastly add in the broccoli and mixed frozen vegetables and bring everything to a boil. Lower the heat to a simmer and cook for  an additional 3-4 minutes. Season with salt to taste.
7. Remove the half cooked biscuits from the oven and arrange them onto your hot skillet, without pressing down too hard. If you push the biscuits too far into the cooked mixture, they may become mushy after baking, they should just barely sit on top. (If you are using a baking dish, transfer the cooked mixture to the baking dish and then place the biscuits on top as directed above.) Immediately put the dish into the oven and bake for the remaining biscuit cooking time, which for us was 9 more minutes, or until golden. 
8. Remove from the oven and allow it to cool for about 10 minutes. Serve warm and enjoy. Keep in mind that the sauce will thicken as it cools.

Notes

• You can use cornstarch, but use half as much cornstarch as you would flour, or 1/4 cup. The same is true for other starches, such as arrowroot starch, potato starch, and tapioca flour.
• Canned Biscuits – We recommend the Immaculate Baking Company Organic Flaky Biscuits. If you aren’t able to find these at your local grocery store. Pillsbury has one accidentally vegan variety of ready-to-bake biscuits; their Original Southern Homestyle Grands.
• We have not tested this recipe with fresh biscuits, only with canned. Therefore, we are unable to recommend any variations in cooking times or methods. 

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Entree
• Method: Oven and Stovetop

Keywords: biscuit, entree, pot pie, vegan chicken, vegetables, vegan

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