Vegan Biscuit Pot Pie Recipes

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VEGAN BISCUIT POT PIE



Vegan Biscuit Pot Pie image

Serves 4

Provided by Valerie Libutti | Vegan Travel Eats

Number Of Ingredients 12

½ cup vegan butter
1 medium yellow onion, chopped
2 cloves garlic, minced
2 ¾ cups vegan "chick'n" broth or veggie broth
½ cup all-purpose flour
2 large carrots, peeled & diced
2 Tbsp vegan cream cheese
2/3 cup frozen peas
3 celery stalks, chopped
3 Tbsp fresh parsley, chopped
1 package store-bought vegan biscuits (I used Immaculate but Pillsbury's Southern Homestyle Biscuits are actually accidentally vegan too if you can't find the Immaculate ones!)
2 cups unbreaded vegan "chick'n"

Steps:

  • Preheat the oven to 350 F.
  • Cook your vegan chick'n according to package directions and set aside. Shred or chop it into bite-sized pieces if necessary.
  • Heat a large oven-proof skillet over medium heat, and melt vegan butter in it. Then add onion, carrot, celery, and a pinch of salt. Saute for 30-45 minutes until the veggies are all nice and tender.
  • While the veggies are cooking, heat up the broth in the microwave.
  • Make a little space in the middle of the pan and add garlic, saute for 30 seconds until fragrant. Stir to combine.
  • Lower the heat to low and add flour, stirring constantly for 2 minutes. Add hot chick'n broth and cream cheese. Stir until the cream cheese is completely dissolved.
  • Add ½ tsp salt, some cracks of fresh pepper, peas, parsley, and chick'n, stir to combine.
  • Lay the biscuits on top, lay a piece of aluminum foil on top (do not cover the dish tightly, this is just so the top of the biscuits don't burn before they cook all the way through) bake for 15 minutes then remove the foil.
  • Bake for another 10-20 minutes until the biscuits are golden brown on top and cooked in the middle.

EASY VEGAN POT PIE



Easy Vegan Pot Pie image

Totally delicious vegan veggie pot pie that my omnivore husband gobbled most of in one meal!

Provided by Rachel

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 50m

Yield 8

Number Of Ingredients 11

3 cups all-purpose flour
1 cup olive oil
½ cup ice water
1 teaspoon salt
2 tablespoons vegan margarine
¾ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon cayenne pepper
salt and ground black pepper to taste
1 ½ cups soy milk
1 (16 ounce) package frozen mixed vegetables

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
  • Mix 3 cups flour, olive oil, ice water, and salt in a bowl until a dough forms. Place half of dough in the prepared pie pan, pressing down to form the bottom crust. Roll out the remaining dough in a circle wide enough to cover the pie pan.
  • Melt margarine in a small saucepan over medium heat. Stir in 3/4 cup flour to form a thick paste. Season with garlic powder, cayenne pepper, salt, and black pepper. Add soy milk and stir until combined with the paste. Bring to a boil; remove from heat and stir in mixed vegetables.
  • Pour vegetable mixture into the pie pan. Top with reserved pie crust.
  • Bake in the preheated oven until pie crust is golden brown, 30 to 60 minutes.

Nutrition Facts : Calories 539.4 calories, Carbohydrate 55.5 g, Fat 31.4 g, Fiber 4.2 g, Protein 9.5 g, SaturatedFat 4.5 g, Sodium 402.3 mg, Sugar 2.1 g

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