Vegan Lentil Pot Pie With Biscuits

Vegan lentil pot pie with biscuits. This comforting vegan dinner is packed with lentils and vegetables, including carrots, celery, peas and potatoes. It’s then topped with delicious vegan biscuits.

vegan lentil pot pie

This recipe was originally posted in 2016 and has been updated with new photography and added details. The recipe has also been improved and veganized.

If you’re looking for a comforting, nutritious and delicious vegan dinner, this is it. Pot pie is the ultimate comfort food and this recipe is made especially comforting with flaky (vegan) buttery biscuits.

Not only is this recipe delicious, but it’s also packed with vegetables and fiber-rich lentils. It’s the perfect vegan dish for weekends, family dinners and holidays – plus it’s easier than it looks!

Tips to Make the Best Vegan Biscuits

Instead of using a pie crust, this pot pie is made with vegan biscuits. Trust me, it’s just as good (if not better) and it’s easier. Here are my tips to making the best vegan biscuits.

Use cold vegan butter: When the cold vegan butter melts during cooking, it releases steam, which creates little pockets of air. This results in a flaky biscuit that’s soft on the inside and lightly crispy on the outside.

Don’t over mix: Don’t over mix the dough or you’ll end up with tough and flat biscuits.

Fold and flatten: Once you made your biscuit dough, flatten it, then fold the sides towards the center. Flatten the dough again and repeat this several times. This creates layers and results in the flakiest biscuits.

Don’t twist the cookie cutter: This will seal the sides of the biscuits and will prevent them from rising. Simply press it down.

flour in a mixing bowl
peas, carrots, celery and potatoes
vegan lentil pot pie unbaked
baked vegan lentil pot pie with biscuits
Notes on the Recipe
  • This recipe hasn’t been tested with a gluten-free option. However, you could try using a gluten-free flour mix.
  • The biscuits can be made with white and whole wheat flour. You could also use a mix of both. Whole wheat flour will lead to denser biscuits.
  • I highly recommend making this recipe in a cast-iron skillet/pot. If you don’t have a cast-iron skillet, you can make the vegetable filling using a saucepan, then transferring it to a casserole dish to bake.
  • This recipe was tested with both plain and unsweetened soy milk and oat milk. You can also try using almond milk if preferred.
More Vegan Comfort Food:

Simple Baked Vegan Mac and Cheese

Vegan Lasagna with Tofu Ricotta

Cozy Vegan Pot Pie with Black Eyed Peas

Creamy Chickpea Noodle Soup

Lentil Lasagna Soup

closeup of vegan lentil pot pie with biscuits
vegan lentil pot pie with biscuits on a plate

Vegan Lentil Pot Pie with Biscuits

Vegan lentil pot pie with biscuits. This comforting vegan dinner is packed with lentils and vegetables, including carrots, celery, peas and potatoes. It's then topped with delicious vegan biscuits.
Course Main Course
Cuisine vegan, vegetarian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6


  • 1 tablespoon olive oil
  • 1 cup yellow onions, finely diced
  • 3 large garlic cloves, minced
  • 1 teaspoon summer savory or oregano, dried
  • 1 teaspoon thyme, dried
  • 2 tablespoons all-purpose flour, white or whole wheat
  • 4 medium celery stalks, chopped
  • 2 cups carrots, sliced
  • 2 cups red or yellow potatoes, peeled and diced
  • 1 cup peas, fresh or frozen
  • 2 cups low-sodium vegetable broth
  • 1 cup plant-based milk of choice, plain and unsweetened
  • 1 can (19oz/540ml) lentils, drained and rinsed
  • 1/2 teaspoon fine grain sea salt


  • 1 cup plant-based milk of choice, plain, unsweetened
  • 1 teaspoon apple cider vinegar
  • 2 1/2 cups all-purpose flour, white or whole wheat
  • 2 tablespoons baking powder
  • 3/4 teaspoon fine grain sea salt
  • 1/2 cup vegan butter, cold


  • In a large cast-iron skillet or saucepan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and garlic. Cook for 5 minutes or until the onions are fragrant.
  • Add the celery and carrots and cook for another 5 minutes. Sprinkle the flour, salt, thyme and summer savory. Sauté for 1-2 minutes. Add the potatoes, then slowly add the broth and plant-based milk, stirring as you go.
  • Bring the mixture to a boil, then reduce to low-medium heat and let it simmer, uncovered for 10-15 minutes or until the vegetables are fork-tender. Add the canned lentils in the last 5 minutes of cooking.
  • Meanwhile, prepare the biscuits: Combine the milk and apple cider vinegar to make your vegan buttermilk. Set aside. Add the flour, baking powder and salt to a large bowl. Whisk until combined. Add the cold vegan butter to the dry ingredients and cut into the flour using a pastry cutter or fork until you get a coarse crumb. Add the prepared buttermilk, then mix everything together. Don’t overwork the dough! It should look crumbly. Place the dough on a lightly floured surface. Lightly press the dough to form a rectangle using your hands or a rolling pin. Fold the dough, one side to the center, then the other. Flatten, then repeat this step 2 more times. This helps you get flaky biscuits. Roll out the dough using a rolling pin until about ½ inch thick. Cut to make about 12 biscuits. Make sure not to twist the cutter as this will seal the sides and prevent the biscuits from rising.
  • Once the vegetable mixture is done, remove it from the heat. If it's not already in a cast-iron skillet or oven-safe casserole, transfer it. Top the vegetables evenly with the biscuits. You might have some extra biscuits, which you can bake later. Brush the biscuits with a small amount of plant-based milk.
  • Bake for 15 minutes at 425°F or until the biscuits are baked and lightly golden. Serve immediately.


This recipe has never been tested with a gluten-free version. You can try using a gluten-free flour mix if needed.
I highly recommend making this recipe with summer savory if you can find it. If you can’t find it at your local store, oregano can be used as a substitute.
This recipe was tested with soy milk and oat milk for the vegetables and biscuits. You can also try using almond milk if preferred. Make sure to use plain and unsweetened plant-based milk. Be careful as some plant-based milks clump up when heated. I haven’t had any issues using Silk soy milk and Earth’s Own oat milk.
You might have a few biscuits leftover, depending on the size of your baking dish. If so, bake them after on a baking sheet lined with parchment paper for 15 minutes at 425°F. Serve them with vegan butter or other toppings of choice.

If you make this vegan lentil pot pie, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!


  • Lisa

    I liked this recipe but my biscuits didn’t turn out! They were golden on top but quite doughy on the inside so I ended up having to discard them before serving. Any suggestions? Should the butter be cold? Should I have baked them for longer?

    • Unsweetened Caroline

      Hi Lisa, I’m so sorry that happened! I never had that issue and the only thing I can think of is that I used cold margarine/butter? Maybe I should add that in the note, although I’m not sure exactly if that was the problem. I’m planning on making it again soon, so I’ll let you know if I figure something out!

  • Greg

    Hi, I’m not sure if I’m missing the obvious, but I can’t find the actually recipe 🙁 It looks so good–I would love to try it!

  • Marjorie Shaw

    Hi Caroline, I haven’t tried this recipe yet but I noticed that there is no mention of when the lentils are added to the soup. Although it’s probably added with the vegetables. Can you specify please? Thank you.

    • Nourished by Caroline

      Hi Marjorie, thank you for letting me know of that mistake! The recipe has been fixed. You might need to refresh the page to see it. I recommend adding the lentils in the last 5 minutes of cooking the vegetables as they are canned lentils and will soften quickly if left cooking too long. I hope this helps. Enjoy! 🙂

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