Vegetable Pot Pie with Whole Wheat Biscuit Topping

Oh, the savory flavors of vegetables cooking together to create a piping hot one-dish meal, fresh out of the oven! That’s exactly what happens in this super simple, 100% plant-based version of a classic vegetable pot pie, which combines tofu, carrots, celery, potatoes, and peas in a creamy sauce topped with home-made whole wheat biscuits. It may look challenging, but I promise you can get this meal-in-one on the table in just over an hour, all cooked and served in one dish. So, you won’t even have to clean any extra pots—as you can bake it and serve it in the cast iron skillet in which you cook it. It’s a favorite in my home, and I’m sure it will be in yours too.

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Step-by-Step Guide:

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Cook vegetables and tofu in a creamy broth on the stove.
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Make biscuit dough and cut out into 8 biscuits.
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Top vegetable filling with biscuits and bake until golden brown.
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Voila, enjoy right out of the skillet!

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Vegetable Pot Pie with Whole Wheat Biscuit Topping

  • Author:
    The Plant-Powered Dietitian

  • Total Time:
    1 hour 10 minutes

  • Yield:
    8 servings 1x

  • Diet:


The savory flavors of vegetables and tofu in a creamy sauce, topped with flaky whole wheat biscuits, is all the motivation you need to get a healthy one-dish meal on the table in about an hour.

Vegetable Filling:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 1 potato, peeled, diced
  • 2 cloves garlic, finely diced
  • 1 15-oz package extra firm tofu, drained
  • 1 ½ cups frozen peas
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons all purpose flour
  • 2 teaspoons marjoram
  • ½ teaspoon ground mustard
  • ½ teaspoon celery salt
  • ½ teaspoon black pepper
  • Sea salt (to taste, optional)
  • 1 ½ cups vegetable broth
  • 1 ½ cups plant-based milk, plain, unsweetened (i.e., soy or almond)

Whole Wheat Biscuits:


  1. Heat olive oil in a large (about 12-inches) cast iron skillet or sauté pan, and sauté onions, carrots, celery, potatoes, and garlic for 8 minutes.
  2. Add tofu, peas, and parsley, and sauté for an additional 2 minutes.
  3. Add flour, marjoram, mustard, celery salt, black pepper, and sea salt (optional) and stir to coat vegetables.
  4. Add broth and plant-based milk.
  5. Stir well, cover, and continue to cook over medium heat until it’s bubbly and thick—about 5 minutes.
  6. Remove from heat.
  7. Preheat oven to 350 F.
  8. To Make Whole Wheat Biscuits: Place flours and baking powder in a medium mixing bowl. Add baking powder and stir well. Cut in margarine with a fork until crumbly. Add plant-based milk and stir to combine well, without over-stirring. Place biscuit dough on a floured surface and roll out to about 1 inch thick. Cut out with 2-inch biscuit cutter or a 2-inch glass to make 8 biscuits.
  9. Place biscuits evenly on the surface of the vegetable pot pie in skillet or sauté pan.
  10. Place in the center of the oven and bake until biscuits are golden brown and firm, about 20-25 minutes. Serve in the cast iron skillet.
  11. Makes 8 servings.


If you want to make this recipe into individual pot pies, divide filling into 4-8 (depending on their size) individual, oven-proof baking dishes (i.e., ramekins, soup bowls, small skillets) and top with biscuit dough. Bake until golden brown.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 364
  • Sugar: 4 g
  • Sodium: 333 mg
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 49 g
  • Fiber: 6 g
  • Protein: 15 g

Keywords: vegan comfort food, vegan pot pie, pot pie recipe

For other comfort food recipes, check out:

Herbed Lentil Patties with Mushroom Sauce
Vegan Tamale Pie
Veggie Shepherd’s Pie

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