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Easy Vegetarian Pot Pie with Biscuits

A weeknight miracle: veggie-packed, kid-friendly, under 30 minutes and savory. This easy vegetarian pot pie will warm you from the inside out. Potato soup filling makes it a snap!

Weeknight Vegetarian Pot Pie

Need a kid-friendly weeknight meal during these frigid winter days? Has it been ages since you’ve had pot pie… either because it seems too complicated or not very healthy? I’ve got you covered!

Freezer & Pantry Staple Ingredients

This vegetarian pot pie is perfect for a busy Thursday or Friday family dinner because it uses freezer and pantry staples. Those are the days when my family is low on fresh vegetables, time and patience (to be honest)! But it can’t just be fast and easy… it has to be fast, easy and reasonably healthy.

I think my family needs a break from pot pie, because I’ve been working for weeks to develop this recipe. I had lofty goals:

  • close-to-vegan and (mostly) plant-based
  • weeknight easy, under 30 minutes
  • freezer and pantry staple ingredients
  • hearty, comfort food flavor
  • puff pastry or biscuits that are not soggy
  • traditional, kid-friendly filling (not beets and “weird stuff”)

A carton of delicious organic potato leek soup is the pot pie filling base. Thawed veggies from the freezer pack in the nutrition. Stir in soy sauce for umami and corn starch to thicken. Lastly, top with refrigerated flaky biscuits cooked in the oven / toaster oven. Ready to dig? Me too!

1 Minute Video: Vegetarian Pot Pie Recipe

Let’s Make Vegetarian Pot Pie!

Flaky Biscuits

Bake refrigerated biscuits in the oven or toaster oven, according to the directions. I used Annie’s flaky biscuits because they’re organic and only use a few, wholesome ingredients. I have not experimented (yet) with gluten-free biscuits or rolls. But, if somebody has a recommendation, please leave a comment!

Frozen Veggies

When I’m focused on eating lots of fresh veggies and fruits, the ones in our freezer often languish until they’re frostbitten. But frozen veggies are nutritious! And if you’ve run out of fresh veg by the end of the week, this is a great recipe. I happened to use a brand of frozen potatoes that have a “sour cream” coating on them, but any frozen potatoes will do.

Microwave the frozen veggies (excluding peas) with a couple tablespoons of water for 4-5 minutes to thaw.

Cook Pot Pie Filling

Toss the thawed veggies in a hot skillet with a little oil. Let them sizzle around for about 5 minutes, stirring them occasionally.

Optional step: deglaze the pan with a splash of red wine or vegetable broth. You feel fancy as you push your humble frozen veggies around in wine. But, even better, wine (and other fermented foods) bring big flavor to meatless meals.

This is such an easy pot pie recipe, ya’ll! Pour in the potato leek soup, soy sauce and add the frozen peas. Soy sauce may sound weird, right? Your pot pie definitely won’t taste like teriyaki, I promise. Soy sauce (another fermented food) is another great way to deepen the flavor of meatless meals. We’re building the “umami”… the savory, meaty, delicious, mouth-watering flavor.

Finally, whisk cornstarch in a little water until smooth. Then whisk the soup mixture as you pour in the cornstarch slowly. As the cornstarch slurry mingles around in the soup, it will start to thicken. Let it simmer and bubble as long as you can. If the hungry masses are hovering, you can skip this step entirely.

Cornstarch slurry

I happen to love whisking. My daughter bought me THE TINIEST whisk in all the land… so I feel like a giant when I use it.

Top and Serve

Grab those lovely biscuits and pop ’em on top. No soggy dough. No meat. All flavor and comfort!

Weeknight Vegetarian Pot Pie

Get the Recipe for Easy Vegetarian Pot Pie

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Vegetarian Pot Pie with Biscuits

Easy Vegetarian Pot Pie with Biscuits

  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: American

Description

A weeknight miracle: veggie-packed, kid-friendly, under 30 minutes and savory. This easy vegetarian pot pie will warm you from the inside out. Potato soup filling makes it a snap!


Scale

Ingredients

  • 1 package refrigerated flaky biscuits (I used Annie’s Organic Flaky Biscuits)
  • 1 Tbsp olive oil
  • 10oz bag frozen “steam in bag” red potatoes
  • 1 cup frozen green beans
  • 1 cup frozen carrots
  • 1/2 cup frozen peas
  • Splash red wine or vegetable broth (optional)
  • 32oz carton creamy potato leek soup
  • 2 tsp soy sauce
  • 2 Tbsp corn starch

Instructions

  1. Separate biscuits, arrange on a baking sheet lined with parchment paper. Bake according to directions in oven or toaster oven.
  2. Heat oil in a large skillet over medium high.
  3. While it’s heating, pour frozen potatoes, carrots and green beans into a microwave safe container (omit peas). Add 2 Tbsp of water. Microwave for 4-5 minutes to thaw and steam slightly. Drain water.
  4. When skillet it hot, add the potatoes, carrots and green beans. Salt and pepper, to taste.
  5. Cook for 5 minutes, stirring occassionally to prevent sticking. 
  6. Splash red wine or vegetable broth in pan to deglaze. Scrape the bottom of the pan, with a non-metal utensil, to loosen crispy bits.
  7. Add potato leek soup, soy sauce and peas.
  8. Bring to a simmer, then reduce heat to low.
  9. Whisk corn starch in 2 Tbsp of water until smooth.
  10. Slowly pour the cornstarch slurry into the mixture, whisking the mixture as you go. 
  11. Gently stir for a few more minutes as the mixture thickens. Taste, season with salt & pepper as needed.
  12. Remove biscuits from the oven.
  13. To serve, arrange the cooked biscuits on top of the filling mixture.


Notes

Vegetarian: This recipe is vegetarian.

Vegan: This recipe has no added dairy ingredients. Refer to the label of the biscuits and potato leek soup for vegan/dairy details.

Gluten-Free: Substitute gluten-free biscuits. Refer to the label of potato leek soup for gluten/wheat details.


Nutrition

  • Serving Size: 1
  • Calories: 336
  • Sugar: 5.3
  • Sodium: 863mg
  • Fat: 10.6g
  • Saturated Fat: 1.6g
  • Carbohydrates: 52.2g
  • Fiber: 4.4g
  • Protein: 8.2g
  • Cholesterol: 0mg

Keywords: vegetarian pot pie, weeknight pot pie, easy pot pie

I'm a tacotarian, a mom and pun-maker. Feeding people is my love language, and I'm passionate about helping people feel confident in being their own kind of vegan/vegetarian. I'm commonly found in the school pick-up lane, bulk buying tortilla chips and in front of the fireplace.

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