This vegan chicken pot pie with biscuits is the ultimate comfort food dinner. It has a creamy vegetable-filled filling, tender pieces of vegan chicken, and fluffy golden biscuits served right on top.

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Unlike traditional pot pie, there’s no need to fuss with pie crust. Using canned biscuits keeps things simple while still delivering all the cozy flavors you expect from a classic pot pie. It’s hearty, satisfying, and perfect for chilly evenings, family dinners, or whenever you’re craving something comforting.

The creamy filling comes together in one pan before being baked until hot and bubbly, making this an easy weeknight meal that feels like it took much more effort than it actually did.

Ingredients for vegan chicken pot pie with biscuits

Olive oil – Used to sauté the onions and build the flavor base of the filling.

Onion – Adds savory flavor and sweetness as it cooks.

Frozen mixed vegetables – A convenient way to add color, texture, and classic pot pie vegetables.

Vegetable broth – Creates the savory base of the sauce.

Flour – Thickens the filling and creates a creamy consistency.

Almond milk – Adds creaminess without making the filling too heavy.

Vegan chicken – Makes the casserole hearty and adds protein to every bite.

Biscuits – Create a fluffy, comforting topping that’s perfect for soaking up the creamy filling.

Salt and pepper – Enhance and balance the flavors.

How to make vegan chicken pot pie with biscuits

This comforting casserole comes together with simple ingredients and minimal prep.

Preheat your oven to 350°F.

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook until softened and translucent.

Add the frozen vegetables and stir to combine.

Sprinkle the flour over the vegetables and stir well to coat everything evenly.

Slowly pour in the vegetable broth and almond milk while stirring continuously.

Season with salt and pepper.

Continue cooking until the mixture thickens into a creamy sauce.

Transfer the vegetable mixture to a casserole dish.

Add the chopped or shredded vegan chicken and stir until evenly distributed throughout the filling.

Bake for 15 minutes, or until hot and bubbly.

While the casserole bakes, prepare the biscuits according to the package directions.

Once baked, remove the casserole from the oven and arrange the biscuits on top before serving.

Tips for making vegan chicken pot pie with biscuits

A few simple tips will help make this recipe even better.

Cook the flour for a minute – This helps remove any raw flour taste and creates a smoother filling.

Stir the broth in slowly – Adding liquid gradually helps prevent lumps.

Cut large pieces of vegan chicken smaller – This helps distribute the chicken more evenly throughout the casserole.

Bake the biscuits separately – This keeps them fluffy and prevents them from becoming soggy.

Taste before baking – Adjust the salt and pepper before the casserole goes into the oven.

How to store vegan chicken pot pie with biscuits

Store leftover casserole and biscuits separately in airtight containers in the refrigerator for up to 4 days.

Reheat the filling in the microwave or oven until warmed through.

For the best texture, reheat the biscuits separately and add them just before serving.

The filling can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

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