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a close up view of vegan pot pie with chickpea flour biscuits

Vegan Pot Pie with Chickpea Flour Biscuits

Vegan Pot Pie with Chickpea Flour Biscuits are made absolutely from scratch and in one pot. Besides being oil free it is a medley of vegetables and whole grains.
Course Main Course
Cuisine American
Keyword how to make vegan pot pie, vegan pot pie, vegan pot pie with biscuits, veggie pot pie
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 238kcal
Author Gunjan


For the pot pie

  • 2 cups vegetable broth
  • 2 tbsp cornstarch
  • 1 cup chopped gold potatoes (peeled)
  • 1 1/2 cups frozen mixed vegetables
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt or as per taste
  • 1 tsp crushed black pepper
  • 1 cup unsweetened coconut milk (tetra pack)

For the biscuits


  • Preheat oven at 400-degree Fahrenheit. In a Dutch oven combine all the ingredients for pot pie (except coconut milk). Stir and place it on the stove top. Turn it on at high flame and let it cook stirring at intervals to make sure it does not stick to the bottom. Once it starts to boil add coconut milk and stir nicely. Let it cook at medium-high heat until it almost thickens but not completely.
  • In a mixing bowl combine all the ingredients for biscuits and make a thick stiff batter almost like a dough.
  • Once the pot pie is a bit thick turn off the flame. With the help of the cookie scoop drop the biscuits on the pot pie spreading it evenly. Do not let the biscuits drown into the pot pie. They should be placed at its top.
  • Now, place the Dutch oven in the middle rack of the oven and bake it for 25 minutes. The biscuits will become crisp. Take it out and garnish with your choice of herbs and serve immediately.


  • While making the biscuit dough mix all its dry ingredients very well. Just when you are ready to turn off the pot pie then mix the coconut milk into the biscuit batter and immediately drop them on top of the pot pie.
  • The consistency of the pot pie before baking would be sticky and will have gravy. It should not very dry and neither very runny.
  • This biscuit recipe makes about 8 biscuits and the serving size is 2 per person.
  • If you do not have Duct oven then simply cook the pot pie in a stockpot or in any pan of your choice and pour it in a baking dish. Then drop the biscuits on its top and bake it as per the instructions.
  • This recipe taste best when served immediately. Leftovers can be refrigerated for about 3-4 days. Simply microwave or rebake them but the biscuits might not be crisp again. However, this entire recipe would still taste excellent.


Calories: 238kcal | Carbohydrates: 43g | Protein: 8g | Fat: 3g | Saturated Fat: 20g | Sodium: 819mg | Potassium: 782mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3716IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 4mg