Vegan Pot Pie with Biscuits

Skip the flaky crust and try this Slow Cooker Vegan Pot Pie with biscuits! It’s the ultimate quick and easy weeknight meal that’s filled with plant-based protein, tender veggies, and topped with buttery biscuits. All you need is 10 minutes of prep time. 

Why You’ll Love This Vegan Pot Pie 

• No finicky vegan pie crust! A traditional pot pie baked in a homemade pie crust is undoubtedly delicious, but it’s also more work than I’m usually willing to exert on a weeknight. Instead this pot pie is a dump-and-go crockpot recipe that is equally satisfying, but can be made in a matter of minutes. 
• Packed with protein. Eating a plant-based diet doesn’t mean you’re short on protein. A serving of this vegan pot pie is filled with lean protein.
• Freezer friendly. This vegetable pot pie is easy to make as a freezer meal prep (full instructions down below!).

Ingredient Notes

• Chickpeas: Also known as garbanzo beans, chickpeas are one of my favorite vegan chicken substitutes because they’re cheap nutritional powerhouses. 
• Onion + garlic: ​Fresh onion and garlic adds tons of flavor to the base of the pot pie filling.  
• Vegetables: I filled this easy veggie pot pie recipe with the classic vegetables – celery, russet potatoes, and a frozen mixed vegetables with green beans, carrots, peas, and corn. If you prefer to use fresh vegetables instead of frozen vegetables, feel free!
• Plant-based milk: Any unsweetened, plain non-dairy milk of choice will work well.
• Broth: Any low-sodium broth of choice will work. I typically use vegetable broth.  
• Vegan sour cream: I highly recommend using Kite Hill sour cream or a homemade recipe such as this Cashew Sour Cream. It does not curdle in slow cooker recipes and has the best flavor, in my opinion. If you are using another brand, I’d recommend erring on the side of caution, and stirring it in with the cornstarch slurry. 
• Cornstarch: Helps to thicken the cozy vegan pot pie. 
• Biscuits: There are several store-bought vegan-friendly biscuits. Try the Trader Joe’s brand or Grands! biscuits, or check out these 9 Vegan Biscuit Brands You Can Find in Stores!

Possible Add-ins and Substitutions

• Sour cream substitution: If you choose to make this pot pie with dairy sour cream, it must be added to the slow cooker at the same time as the slow cooker. If it is added at the start of cooking, it will curdle in the slow cooker! Non-dairy sour creams on the other hand do not curdle! 
• Chickpea substitution: The chickpeas can be replaced with white beans, or a store-bought vegan chicken such as Daring Plant Chicken, Abbott’s Vegan Chick’n, or Tofurky Plant-Based Chick’n. This will make the most authentic tasting vegan chicken pot pie filling. 
• Add nutritional yeast: For a cheesier vegetable pot pie, add up to 1/4 cup nutritional yeast. 
• Homemade biscuits: I usually use canned biscuits that I purchase on super discount at Grocery Outlet for $0.50, but full-priced biscuits at regular grocery stores can be quite pricy (I’ve seen them for upwards of $9 a can! WHAT!). Instead, go the homemade route and make hot fluffy Vegan Buttermilk Biscuits from scratch for a fraction of the price.
• Use sweet potatoes: No russet potatoes? Use sweet potatoes, or another creamy potato such as Yukon gold potatoes.
• Leftover potatoes? If you have leftover Oven Roasted Potatoes or Baked Potatoes on hand, they can be used in this delicious vegan pot pie. Simply stir them into the creamy filling with the cornstarch slurry and enjoy! 

How to Make Slow Cooker Vegan Pot Pie

1. Add all ingredients to slow cooker. Except for the cornstarch slurry and biscuits, add all of the ingredients to the slow cooker bowl and stir to combine. 
2. Cook on low for 8 hours. When there is 1 hour left, whisk toe cornstarch and 1/4 cup of water together in a small mixing bowl to form the cornstarch slurry. Add it to the pot to thicken. 
3. Make the biscuits. When there is 15 minutes left, bake or air fry the biscuits according to package instructions until puffy and golden brown.
4. Serve. Serve this vegan pot pie while warm with biscuits and fresh parsley over top. Enjoy! 

Storage Instructions

This Easy Vegetable Pot Pie can be stored in an airtight container in the refrigerator for up to 5 days. Leftover biscuits will keep at room temperature in an airtight container for up to 3 days. 

Leftovers reheat best in the microwave, on the stovetop, or back in the slow cooker on the warm setting (this is the slowest method!). 

Recipe FAQs

​Can I freeze pot pie filling?

YES! This pot pie recipe can be frozen before and after cooking. 

To freeze before cooking: In a large, gallon-sized freezer bag, add the rinsed and drained chickpeas, diced onion, minced garlic, frozen vegetable mix, sliced celery, potatoes, milk, and spices. Seal tightly, removing as much excess air as possible. Then before cooking, transfer the frozen pot pie to the slow cooker bowl and add the broth and vegan sour cream and follow cooking instructions as usual. 

To freeze after cooking: Allow the pot pie filling to cool completely, then transfer to freezer bag or freezer cubes (My preferred method). Thaw overnight in the refrigerator, or heat over low heat in a pot on the stove top. The biscuits can also be frozen separately, and reheated in the oven or air fryer until flaky and soft again. 

Can I make this veggie pot pie in advance?

This vegetarian pot pie can be made up to 48 hours in advance. I do recommend cooking the biscuits fresh, but the slow cooker recipe can be made completely in advance and refrigerated until ready to serve. 

How do I thicken pot pie?

This pot pie recipe is thickened with a cornstarch slurry to keep the filling gluten-free. If you are not gluten-free, you can thicken this pot pie filling with a flour roux. 

How to make a flour roux: In a saucepan over medium heat, add 2 tablespoons of vegan butter. Once melted, stir 1/4 cup of all-purpose flour into the melted vegan butter and cook for 1 minute. Slowly whisk in the plant-based milk until no lumps remain. Continue to cook the flour mixture for another minute, or until thick and creamy.

Serving Suggestions 

This vegetable pot pie is a delicious main course that is hearty enough to serve on it’s own. However, if you’d like to offer a few lighter sides that balance the creamy sauce and comfort food, I’d recommend Air Fryer Green Beans or Crispy Air Fryer Brussels Sprouts. 

More Vegan Slow Cooker Recipes to Try