Skillet Biscuit Pot Pie (Vegan)
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Sweet Simple Vegan · by Chris @ Sweet Simple Vegan★ 5.0

Skillet Biscuit Pot Pie (Vegan)

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 13%
CARBS 37G47% OF CAL
3G FIBER5G SUGAR29G OTHER
FAT 16G46% OF CAL
9G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan skillet pot pie loaded with vegetables, topped with biscuits and baked until golden. Comfort food without animal products, ready in under 30 minutes.

maincasseroledairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 8
  • 1/2 cup vegan butter
  • 1 medium onion, finely diced
  • 3 cloves garlic, finely minced
  • 2 ribs celery, finely diced
  • 1/2 medium russet potato, peeled and diced (about 1 1/2 cups)
  • 1/2 cup all-purpose flour* (see notes for gluten-free options)
  • 2 cups vegan chicken broth (or vegetable broth of your choice)
  • 1 cup unsweetened almond milk (or plant-based milk of your choice)
  • 2 tablespoons freshly chopped parsley
  • 2 teaspoons thyme leaves
  • 1 cup frozen broccoli
  • 1 cup mixed frozen vegetables
  • Salt and black pepper, as desired
  • 1 (8-count) tube of refrigerated canned biscuits* (we get the flaky kind; see notes)
PREP
10M
SODIUM
753MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.