Creamy Vegan Pot Pie

Creamy Vegan Pot Pie

This week’s recipe is creamy vegan pot pie and can be found on as 1-hour vegan pot pie.

Creamy Vegan Pot Pie

Snow is in the forecast this weekend. What could be better than getting cozy on the couch and warming up with a little comfort food?

Introducing a creamy vegan pot pie as a warm and delicious option! You’ve just come in from shoveling your driveway and your nose is cold to the touch. Warm up with a bowl of liquid gold, simmering vegetables, and topped with a flaky biscuit. This savory dish is soul-warming & so satisfying.

This recipe makes 5 servings. Preparation time is about 20 minutes and cook time 40 minutes.



2 Tbsp Olive oil

1 tbsp plant based butter

3/4 cup chopped yellow onion

1 large garlic clove minced

2 cups vegetable broth

2 cups frozen mixed vegetables (corn, green beans, carrots)

¼ cup unsweetened plain almond milk

¼ cup unbleached all-purpose flour

2 bay leaves

1 pinch of sea salt

1 pinch of black pepper

1 batch of puff pastry or store bough pie crust


To Prepare Your Creamy Vegan Pot Pie

1) Preheat oven to 425 degrees F

2) Add 2 Tbs Olive oil to a large saucepan over medium heat. Add onion and garlic and a pinch of salt- stir. Cook about 7 minutes or until soft

3) Add the flour and stir with a whisk, then slowly whisk in the broth.

4) Add the almond milk and bay leaves- stir. Simmer until the mixture is thickened, about 10 minutes.

5) Once sauce is thickened, add frozen mixed vegetables and cook for 4-5 minutes. Add salt and pepper to desired taste.

6) Discard bay leaves and divide the mixture evenly between 5 lightly greased ramekins/oven safe bowls. Microwave plant-based butter for 10 seconds. Brush each biscuit with a small amount of the melted plant-based butter.

7) Place uncooked biscuits on top of each ramekin bake at 425 degrees F for about 14-17 minutes or until the biscuits are a golden brown and the filling is bubbly.

8) Cool for 5 minutes and enjoy!

Nutrition Facts

Serving size, 1 ramekin: 307 calories, 5g fat (4 g saturated fat), 1244mg sodium, 41g carbohydrate (5g sugars, 5g fiber), 8g protein. 


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Recipes in this week’s blog came from;