This Vegan Pot Pie will give you all of the comfort food nostalgia. This plant-based spin on a pot pie doesn't skimp on flavor, with hearty vegetables, rich vegetable broth, and savory dried thyme. Topped with soft and flaky plant-based biscuits, this is a truly delicious vegetarian and vegan pot pie recipe. No need to be vegan to devour this easy savory recipe.
Not all of my recipes are vegan or even vegetarian but some of them are. I love creating all kinds of recipes and it's important to me to eat mostly homemade food and to eat a lot of vegetables.
And that's how recipes like this savory and delicious vegan pot pie come to be.
So if you're vegetarian or vegan yourself, or just looking for a new dinner recipe to try for a meatless Monday, this recipe is for you.
This vegan pot pie is filled with healthy vegetables, a tasty vegetable stock, wonderfully earthy dried thyme and of course the jackfruit. The jackfruit is our plant-based stand in for chicken. Read more below about jackfruit.
If you're still not sure about it, leave it out or replace it with something like mushrooms. The recipe with still taste absolutely amazing and I think it's perfect for a Thanksgiving dinner.
Use the table of contents below to jump to any section of this blog post, including information about the ingredients, substitutions you can make, how to store this recipe, step by step photos and a printable recipe card. You can also use the jump to recipe link above to get right to the card.
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Ingredients
About the ingredients for this recipe.
See the recipe card below for exact amounts.
- Jackfruit - we'll use canned jackfruit for this recipe, so you'll need one 20oz can of young green jackfruit. Make sure to get the young green jackfruit and not the ripe jackfruit in syrup. A 20oz can yields 10oz of jackfruit. I've linked to canned jackfruit on amazon, but the prices are quite high. In my local grocery stores a 20oz can is only about a dollar.
- Mirepoix - this is a blend of diced carrots, celery, and onion. You can buy this frozen or simply cut the fresh vegetables yourself.
- Potatoes - 2 potatoes, whatever kind you like.
- Green Peas - one cup of frozen green peas.
- Thyme - dried thyme works perfectly in this recipe. You can garnish with fresh thyme if you have it or even include some fresh thyme in or on top of the biscuits.
- Vegetable Broth or Vegan Chicken Broth - use a richly flavored vegetable broth - either homemade or store-bought.
- Oat Milk - I like oat milk in this recipe as I find the flavor mild, you could substitute with cashew milk or almond milk
- Vegan Butter - My stores sell bricks of vegan butter now. If you can't find that - you can use a combo of vegan margarine and coconut oil. Make sure to use it cold for the biscuits.
- Coconut Oil - coconut oil helps give some substance (a more solid fat) to the biscuits if you're not using vegan butter. Use this in combination with vegan margarine. Make sure to use it cold for the biscuits.
- All-purpose flour - regular all-purpose flour is used to both thicken the broth for this recipe and also to make the fluffy vegan biscuits.
- Baking powder + baking soda - these help the biscuits rise in the oven.
- Vinegar - combine white vinegar with the oat milk to make a vegan buttermilk substitute.
Instructions
Preheat the oven to 350°F (180°C).
To make the vegan pot pie filling
Prep the jackfruit. Open the can of jackfruit and pull out all of the pieces, discarding the liquid. Dry the jackfruit with a paper towel or clean kitchen towel, squeezing gently to remove excess liquid. The jackfruit will look like little triangular pieces. Cut the pointy core off and discard. Pop the little seed pods off and discard. Now shred the jackfruit. You can do this either by pulling the pieces apart with your hands or by using two fork to pull them apart.
Heat a large cast iron skillet (or other large oven safe pan) over medium heat.
Cook the vegetables. Add one tablespoon of oil and the mirepoix. Cook, stirring occasionally for about 5-6 minutes, until the vegetables are glossy and the onions are translucent. Add the potatoes, the jackfruit and the dried thyme and cook, stirring, for about 2 minutes. Season with salt and pepper.
Make the sauce. Add the other tablespoon of oil, and the flour. Stir well and cook for about 2 minutes or so, stirring often, so that the raw flour gets cooked. There shouldn't be any visible white flour showing. Add the broth.
Simmer. Turn the heat to high and bring to a boil. Once at a boil, turn the heat back to medium or so and maintain a simmer for about 10-12 minutes, or until the potatoes are almost fork tender and cooked. Add the green peas in the last 3 minutes of cook time.
TIP: Make sure your vegan butter is cold. If using margarine + coconut oil instead, put the coconut oil in the fridge to chill before using in the biscuits - it should be solid. You can cut it into small pieces after and it will warm up a bit in your hands as you mix the biscuits.
To make the Vegan Biscuits
In the meantime, make the biscuits. Make the vegan buttermilk by adding one tablespoon of vinegar to a one cup measure and filling the rest with the oat milk. Let sit for 5 minutes.
Combine the dry ingredients. Combine the flour, baking soda, baking powder and salt in a mixing bowl. Mix well.
Add the butter and milk. Cut the butter into small pieces or shred using a cheese grater. Add the cold vegan butter, or cold margarine + cold coconut oil to the flour. Mix together using your hands by pinching or snapping the butter into the flour until all combined. Add the buttermilk and stir to combine, bringing everything together but not over mixing. Add more milk, a tablespoon at a time if needed. The dough should not be sticky.
Cut the biscuits. Flatten the dough into a rectangle and cut biscuits shapes out, or simply cut in 8 squares with a knife.
TIP: You can use a puff pastry or pie crust here instead. Brush with oat milk for a more brown result and bake until done. Pepperidge Farm Puff Pastry Dough Sheets are vegan.
To bake the vegan pot pie
Add ¼ cup oat milk to the pot pie mixture, mix in and remove from heat. Place the biscuits on top, brush them with oat milk and sprinkle salt and pepper on top.
Bake for 15-20 minutes or until the biscuits are golden brown on top and cooked. Serve while hot.
Substitutions
- Instead of jackfruit, you could try using mushrooms. Well cooked cremini or shitake mushrooms are nice in pot pies. You can also shred oyster mushrooms by pulling them apart. Brown them well. You can also just omit the jackfruit and add more vegetables!
- Feel free to add in more vegetables, like green beans or corn.
- Instead of oat milk, feel free to try cashew milk or almond milk.
- For the biscuits, you can use either five tablespoons of vegan butter, or a half and half mix of vegan margarine and solid coconut oil.
- You also un-veganize this dish if you want to by using diary milk, butter, and chicken.
Variations
Instead of the vegan biscuits, you can use your favorite pie crust recipe or store bought puff pastry. (Make sure it's vegan if require this, a lot of them are, like Pepperidge Farm).
Equipment
I use my favorite cast iron skillet for the recipe along with biscuit cutters.
Storage
Keeps in the fridge for 3-4 days. To reheat, either microwave on the reheat setting or bake in the oven at 350°F (180°C) until heated through.
TIP: Want a chicken pot pie instead? Replace the jackfruit with cubed chicken and cook it with the mirepoix before moving on with the recipe.
More one-pot meals
- One-Pot Vegetarian Enchilada Pasta
- One-Pot Quinoa Ground Turkey Skillet
- One-Pot Chipotle Pumpkin Pasta
More Vegan Dinner Recipes
Recipe
Vegan Pot Pie with Jackfruit and Vegan Biscuits
Ingredients
For the Filling
- 2 tablespoons oil divided
- 2-3 cups mirepoix diced onion, carrot, celery
- 2 tablespoons all-purpose flour
- 2 large potatoes diced
- 1 teaspoon dried thyme
- 1 20 oz can young green jackfruit rinsed, dried, cored and shredded
- 3 cups vegetable stock
- ¼ cup oat milk
- 1 cup frozen green peas
For the Biscuits
- 360 grams flour about 3 cups
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 5 tablespoons vegan butter cold *see notes
- 1 tablespoon white vinegar
- 1 cup oat milk
Instructions
- Preheat the oven to 350°F (180°C).
TO MAKE THE VEGAN POT PIE FILLING
- Prep the jackfruit. Rinse + dry the jackfruit squeezing gently to remove excess liquid. The jackfruit will look like little triangular pieces. Cut the pointy core off. Pop the little seed pods off and discard. Now shred the jackfruit. You can do this either by pulling the pieces apart with your hands or by using two fork to pull them apart.
- Heat a large cast iron skillet (or other oven safe pan) over medium heat.
- Add one tablespoon of oil and the mirepoix. Cook, stirring occasionally for about 5-6 minutes, until the vegetables are glossy and the onions are translucent. Add the potatoes, the jackfruit and the dried thyme and cook, stirring, for about 2 minutes. Season with salt and pepper.
- Add the other tablespoon of oil, and the flour. Stir well and cook for about 2 minutes or so, stirring often, so that the raw flour gets cooked. There shouldn't be any visible white flour showing. Add the broth.
- Turn the heat to high and bring to a boil. Once at a boil, turn the heat back to medium or so and maintain a simmer for about 10-12 minutes, or until the potatoes are almost fork tender and cooked. Add the green peas in the last 3 minutes of cook time.
TO MAKE THE VEGAN BISCUITS
- In the meantime, make the biscuits. Make the vegan buttermilk by adding one tablespoon of vinegar to a one cup measure and filling the rest with the oat milk. Let sit for 5 minutes.
- Combine the flour, baking soda, baking powder and salt in a mixing bowl. Mix well. Add the cold vegan butter, or cold margarine + cold coconut oil. Mix together using your hands by pinching or snapped the butter into the flour until all combined.
- Add the buttermilk and stir to combine, bringing everything together but not over mixing. Add more milk a tablespoon at a time if needed. The dough should not be sticky.
- Flatten the dough into a rectangle and cut biscuits shapes out, or simply cut in 8 squares with a knife.
TO BAKE THE VEGAN POT PIE
- Add ¼ cup oat milk to the pot pie mixture, mix in and remove from heat. Place the biscuits on top, brush them with oat milk and sprinkle salt and pepper on top.
- Bake for 15-20 minutes or until the biscuits are golden brown on top and cooked. Serve while hot.
Equipment
Notes
- Instead of the vegan butter, you can use 2 ½ tablespoons vegan margarine with 2 ½ tablespoons coconut oil, solid and cold.
- You can use a puff pastry or pie crust here instead. Brush with oat milk for a more brown result and bake until done.
- You can un-veganize this recipe by using diary butter + milk, and also using chicken instead of the jackfruit.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
Recipes FAQs
Mirepoix is an even mix of diced onion, carrot and celery and is commonly used to start many recipes such as casseroles and soup recipes. I will sometimes buy frozen bags of mirepoix from my local grocery store as a shortcut to starting a recipe.
Jackfruit is a tropical fruit native to Southeast Asia, South America, and Africa. jackfruit has a stringy texture.
You could use a stringy mushroom like oyster mushrooms. Simply pull them apart to shred them. If you're not vegan, replace it with chicken.
For this recipe, we're using young green jackfruit. I buy this by the can at my local grocery store. Do not get jackfruit in syrup - this is ripe jackfruit and will taste sweet like fruit. Young green jackfruit is unripe and has a neutral flavor, making it a decent chicken replacement for this vegan pot pie recipe.
To prepare canned jackfruit, you'll core it and then shred it either by hand or with two forks. The jackfruit pieces in the can are triangular in shape. You'll need to cut of the pointy, core. It's tough and not very nice to eat. You then pop out the seed pods and discard them. Lastly you'll shred the meaty part of the jackfruit. you can do this pulling them apart with your hands or using two forks.
Ripe jackfruit tastes sweet like fruit and has been described as tasting similar to a mix of banana and pineapple or banana and apples. Unripe, or young green jackfruit has a neutral flavor and is stringy in texture. This makes it a common stand in for stringy meats like chicken or pork. We'll use young green jackfruit for this vegan pot pie recipe.
Save this image to your Vegan Dinner or Comfort Food board on Pinterest.
Did you make this recipe? Let me know!