One-Skillet Vegan Pot Pie with Chickpeas, Mushrooms and Herby Drop Biscuits
A creamy vegan pot pie made in one skillet: chickpeas, mushrooms, carrots and kale in a thyme gravy, baked under fluffy sage drop biscuits. No pie crust needed.
- Prep
- 20 min
- Cook
- 40 min
- Rest
- 10 min
- Serves
- 6
One-Skillet Vegan Pot Pie with Chickpeas, Mushrooms and Herby Drop Biscuits is a vegan dinner recipe made with olive oil, cremini mushrooms, yellow onion. It takes 60 minutes of hands-on time, plus 10 minutes resting, serves 6, and each serving has 502 calories, 15 g of protein and 8 g of fiber.
Drop biscuits replace the rolled crust, so this pot pie goes from stovetop to oven in the same skillet with no chilling or rolling. Browning the mushrooms well, then adding soy sauce and nutritional yeast, gives the soy-milk gravy a deep savory flavor without butter or cream. Because the filling goes into the oven already bubbling, the biscuit bottoms cook through instead of turning gummy.
Ingredients
Filling
- 3 tbsp41 golive oil
- 8 oz227 gcremini mushrooms, sliced
- 1 medium110 gyellow onion, diced
- 2 medium122 gcarrots, diced
- 2 80 gcelery ribs, diced
- 3 cloves9 ggarlic, minced
- 1 tbsp4.2 gfresh thyme leaves
- 2 tsp1.4 gfresh sage, finely chopped
- ⅓ cup41 gall-purpose flour
- 2 cups480 gvegetable broth
- 1 cup243 gunsweetened soy milk
- 1 tbsp16 gsoy sauce
- 2 tbsp10 gnutritional yeast
- 1 can240 gchickpeas, drained and rinsed, 15-oz can
- 2 cups42 gkale, stems removed, chopped, lightly packed
- 1 cup134 gfrozen green peas
- ¾ tsp4.5 gsalt, adjust to your broth
- ½ tsp1.2 gblack pepper
Biscuits
- ¾ cup182 gunsweetened soy milk, cold
- 1 tbsp15 glemon juice
- 2 cups250 gall-purpose flour
- 1 tbsp14 gbaking powder
- ¼ tsp1.2 gbaking soda
- ½ tsp3 gsalt
- 1 tbsp2 gfresh sage, finely chopped
- 1 tsp1.4 gfresh thyme leaves
- ¼ tsp0.6 gblack pepper
- ⅓ cup71 golive oil
- 1 pinch0.4 gflaky sea salt, for the biscuit tops (optional)
Kit: 12-inch oven-safe skillet (cast iron works well), rimmed baking sheet, mixing bowl, large spoon or #20 cookie scoop
Tips
- Keep the filling hot when the biscuits go on. Dough dropped onto cooled filling bakes up gummy on the bottom.
- Leave the mushrooms alone while they brown. Stirring too often makes them steam, and the browning is where most of the gravy's flavor comes from.
- If the biscuits are browning too fast before the center is cooked, cover the skillet loosely with foil for the last 5 minutes.
- A smaller skillet than 12 inches will probably overflow. Use a 9x13-inch baking dish instead if you need to.
Swap ideas
- Cannellini beans instead of chickpeas
- Creamier, softer beans that melt slightly into the gravy.
- Oat milk instead of soy milk in the gravy
- Slightly sweeter, very smooth gravy. Keep soy milk in the biscuits for the best curdle and rise.
- Melted refined coconut oil instead of olive oil in the biscuits
- Neutral-tasting, slightly more tender biscuits with crisper edges.
- 1 tsp dried thyme and 1 tsp dried sage instead of fresh in the filling
- Works well when fresh herbs aren't available. Flavor is more muted and earthy.
The numbers
Nutrition per serving
502kcal per serving
Everything else · 6 servings per recipe
- Saturated fat
- 3 g 15%
- Sugars
- 8.9 g
- Sodium
- 1263 mg 55%
- Potassium
- 695 mg 15%
- Calcium
- 323 mg 25%
- Iron
- 6.3 mg 35%
- Vitamin C
- 16 mg 18%
- Vitamin B12
- 6.9 µg 288%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oil, olive, salad or cooking, Mushrooms, brown, italian, or crimini, raw, Onions, raw, Carrots, raw, Celery, raw, Garlic, raw, Spices, thyme, dried, Sauge, fraîche (values from the Anses Ciqual 2017 table, as reproduced by laurentberta.com). No fresh sage entry exists in USDA FoodData Central., Wheat flour, white, all-purpose, enriched, bleached, Soup, vegetable broth, ready to serve, Soymilk, original and vanilla, with added calcium, vitamins A and D, Soy sauce made from soy and wheat (shoyu), Nutritional Yeast Seasoning by BRAGG (fortified; legacy USDA Branded Foods entry as reproduced by NutritionValue.org), Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt, Kale, raw, Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program), Salt, table, Spices, pepper, black, Lemon juice, raw, Leavening agents, baking powder, double-acting, sodium aluminum sulfate, Leavening agents, baking soda
Method
Heat the oven to 425°F with a rack in the center. Stir 3/4 cup soy milk and the lemon juice together in a measuring cup and set it aside to curdle while you make the filling.
Heat 3 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the mushrooms in an even layer and cook, stirring only now and then, until they release their liquid and brown at the edges, 6–7 minutes.
Lower the heat to medium. Add the onion, carrots and celery and cook until the onion is soft and translucent, 5–6 minutes. Stir in the garlic, 1 tbsp thyme and 2 tsp sage and cook until fragrant, about 30 seconds.
Sprinkle 1/3 cup flour over the vegetables and stir for 1–2 minutes to cook off the raw flour taste. Slowly pour in the broth while stirring, scraping up any browned bits, then add 1 cup soy milk, the soy sauce and nutritional yeast. Simmer, stirring often, until the gravy thickens enough to coat a spoon, 4–5 minutes.
Stir in the chickpeas, kale and frozen peas, plus the salt and pepper. Simmer until the kale wilts, about 2 minutes, then taste and adjust the seasoning. Take the skillet off the heat. Keep the filling hot.
For the biscuits, whisk 2 cups flour, the baking powder, baking soda, 1/2 tsp salt, 1 tbsp sage, 1 tsp thyme and 1/4 tsp pepper in a bowl. Add 1/3 cup olive oil and the curdled soy milk and stir just until no dry flour remains. The dough should be thick, sticky and shaggy; don't overmix.
Drop 9–10 heaping spoonfuls of dough over the hot filling, leaving small gaps so steam can escape and the biscuits have room to rise. Sprinkle with flaky salt if using.
Set the skillet on a rimmed baking sheet to catch drips and bake until the filling bubbles at the edges and the biscuits are deep golden on top, 20–25 minutes. To test, lift one biscuit near the center: the underside should be set, not doughy.
Let the pot pie rest for 10 minutes so the gravy thickens, then serve.
Storage: Cool, then cover the skillet or move to an airtight container and refrigerate for up to 4 days. Reheat portions in a 350°F oven for 15–20 minutes to re-crisp the biscuits, or microwave if you don't mind softer tops. The filling alone freezes well for up to 3 months; bake fresh biscuits on it after reheating it until bubbling.
Questions
- How much protein is in one-skillet vegan pot pie with chickpeas, mushrooms and herby drop biscuits?
- Each of the 6 servings has 15 g of protein, 8 g of fiber and 502 calories, calculated from USDA FoodData Central values for every ingredient.
- Is one-skillet vegan pot pie with chickpeas, mushrooms and herby drop biscuits vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does one-skillet vegan pot pie with chickpeas, mushrooms and herby drop biscuits take to make?
- 20 minutes of prep and 40 minutes of cooking, so 60 minutes of hands-on time, plus 10 minutes of unattended resting.
- Can you make one-skillet vegan pot pie with chickpeas, mushrooms and herby drop biscuits ahead?
- Cool, then cover the skillet or move to an airtight container and refrigerate for up to 4 days. Reheat portions in a 350°F oven for 15–20 minutes to re-crisp the biscuits, or microwave if you don't mind softer tops. The filling alone freezes well for up to 3 months; bake fresh biscuits on it after reheating it until bubbling.
- What can I substitute in one-skillet vegan pot pie with chickpeas, mushrooms and herby drop biscuits?
- Cannellini beans instead of chickpeas — creamier, softer beans that melt slightly into the gravy.. Oat milk instead of soy milk in the gravy — slightly sweeter, very smooth gravy. keep soy milk in the biscuits for the best curdle and rise.. Melted refined coconut oil instead of olive oil in the biscuits — neutral-tasting, slightly more tender biscuits with crisper edges.. 1 tsp dried thyme and 1 tsp dried sage instead of fresh in the filling — works well when fresh herbs aren't available. flavor is more muted and earthy..
- Does one-skillet vegan pot pie with chickpeas, mushrooms and herby drop biscuits contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 10, 2026 ·American