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.
- 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)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- 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.
- Add in the diced potatoes and cook for 3 minutes more.
- 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).
- Gradually mix in the flour, a tablespoon or two at a time, until fully combined. Cook for 2 minutes.
- 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.
- 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.
- 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.
- 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.
- 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 recommend the
- 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