The Best Ever Cozy Vegan Pot Pie

Chilly days call for hearty meals and a blanket. This cozy vegan pot pie recipe is a healthier twist on my mom’s famous chicken pot pie and will have you going back for seconds. The creamy filling is topped with easy and delicious gluten-free biscuits. You can’t mess this one up, I promise!

Between my mom’s famous chicken pot pies and Marie Callendar individual frozen pot pies, it’s safe to say that I was well fed growing up. Chicken pot pie was my mom’s go-to meal delivery for a sick friend or family with a newborn. There’s nothing more cozy than a big ol’ scoop of pot pie!

Related post: Hearty Roasted Acorn Squash with Lentils

Even though it’s delicious, pot pie isn’t always the most healthy. Take my mom’s original recipe for example:

• Chicken
• Frozen mixed vegetables
• Potatoes
• Margarine
• All-purpose flour
• Milk
• Thyme
• Refrigerated pie crust

Just the filling alone has ½ cup of margarine!

After multiple recipe tests and fails, I created a healthier, more nutritious version of the family favorite without sacrificing its comforting qualities.

Some of the healthy ingredient swaps include:

• Cannellini beans for chicken (not necessarily healthier, but plant-based friendly)
• Margarine for heart-healthy olive oil
• All-purpose flour for fiber-rich oat flour
• Milk for unsweetened almond milk (dairy-free friendly)
• Refrigerated pie crust for homemade vegan, gluten-free biscuits made with a mix of almond flour, oat flour and arrowroot starch

This new and improved cozy vegan pot pie is nutritious, full of fiber and loaded with veggies. It’s still a “stick to your bones” kinda meal, just in a healthier way!

Related post: Lightened Up White Bean Chili

Homemade biscuits might sound intimidating, but I promise you, they are no-fail. I introduced this recipe in a recent cooking class and despite a group following the directions out of order, the final dish turned out great!

Cozy Vegan Pot Pie

• Author: Carly Paige – FitLiving Eats
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 65 minutes
• Yield: 6 Servings 1x
• Category: Main
• Method: Baked
• Cuisine: American
• Diet: Vegan

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Ingredients

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• 1/4 cup olive oil
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1/4 cup oat flour
• 2 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk
• 2 14.5oz cans cannellini beans, rinsed and drained
• 2 cups frozen mixed vegetables
• 2 tablespoons arrowroot powder
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• freshly cracked black pepper

Homemade Biscuits (or substitute store-bought crust for convenience):

• 1 cup almond flour
• 3/4 cup oat flour
• 1/4 cup arrowroot powder
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup full-fat coconut milk
• 1 tablespoon lemon juice (about 1/2 lemon)
• 4 tablespoons cold non-dairy butter (cut into small pieces), plus more for brushing

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Instructions

1. Preheat oven to 425 degrees.
2. In a large soup pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 8 minutes. Add the garlic and stir until fragrant, about a minute. Add the oat flour and stir continually for about a minute. Pour in the vegetable broth and almond milk and stir to combine. Bring to a boil and then reduce to a simmer, simmering for about 15 minutes to allow the sauce to thicken. Ladle a cup of broth into a measuring cup and whisk in the arrowroot powder, making sure there are no clumps. Add back into the pot along with the beans, frozen vegetables and spices; stir to combine. Simmer for a few more minutes then remove from the heat. Pour into a lightly greased rectangle baking dish and set aside.
3. To make the biscuits, add the lemon juice to the coconut milk to create a homemade vegan buttermilk. Set aside.
4. Add the dry ingredients to a mixing bowl (flours, powders, baking soda and salt) and mix to combine. Add the cold butter cubes and mix with your fingers until it is crumbly and resembles coarse sand. Create a well in the center and pour in the coconut milk mixture, 1/4 cup at a time (you might not need all of it). The dough will just come together and be sticky, but not wet.
5. With two forks, drop six piles of the biscuit dough on top of the pot pie filling, lightly pushing the top down a bit.
6. Bake in the oven for about 30 minutes, or until bubbly and biscuits are cooked through and golden brown. Let cool for 10 minutes before serving.

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Equipment

soup pot

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deep rectangle baking dish

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Nutrition

• Serving Size: 2 cups
• Calories: 429
• Sugar: 4g
• Sodium: 858mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 9g
• Protein: 13g
• Cholesterol: 20mg

Keywords: vegan pot pie, pot pie, gluten free, gluten-free biscuit, meatless pot pie, healthy comfort food

Enjoy!