1-Hour Fall Pot Pies by Minimalist Baker

Simple, 1-hour vegan pot pies with fall vegetables, topped with pumpkin sage biscuits! Comforting, savory, and perfect for chilly weather.

Original recipe

View on Minimalist Baker


Prep: 25mins Cook: 35mins Total: 60mins


327 kcal
Carbohydrate content
45 g
Fat content
13 g
Fiber content
3 g
Protein content
6 g
Saturated fat content
3 g
Serving size
1 pies
Sodium content
514 mg
Sugar content
2.4 g



  1. Preheat oven to 425 degrees F (218 C).
  2. Add olive oil to a large saucepan over medium heat. Then add onion, garlic, and a pinch of salt – stir. Cook until soft – about 7 minutes.
  3. Add the flour and stir with a whisk, then slowly whisk in the broth.
  4. Add almond milk (optional), potatoes, parsnips, carrots, and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out (amounts as original recipe is written // adjust if altering batch size) 1/2 cup of the broth and add 2-3 tsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes and then repeat if necessary.
  5. While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
  6. Once the sauce is thickened, add the kale and cook for 3 minutes more. Taste and adjust seasonings as needed, adding more salt and pepper if desired.
  7. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or an 8×8 baking dish (as original recipe is written // adjust number or size of dish(es) if altering batch size).
  8. Top with unbaked biscuits and brush the tops of the biscuits with melted vegan butter. Set your ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-18 minutes). Let cool slightly before serving. See notes for make ahead/freezing instructions.