Vegetarian Lentil Pot Pie

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 and potatoes. It’s then topped with delicious vegan biscuits.

This lentil pot pie is inspired by a recipe my mom used to make when we were growing up. This version is made vegan thanks to lentils and dairy-free biscuits.

If you’re gluten-free, you can try swapping the whole wheat flour for a gluten-free flour blend. I haven’t tried it yet, so if you do, let me know how it turns out. I hope you’ll love it!

If you’re looking for more Thanksgiving recipes, you can try my Date Caramel Pecan Pie or my Pumpkin Cookies. I also have a great pumpkin loaf coming to the blog next week, so keep your eyes peeled!

More Vegan Comfort Food:

Simple Baked Vegan Mac and Cheese

Vegan Lasagna with Tofu Ricotta

Vegetarian Lentil Pot Pie

A vegetarian version of my favorite recipe growing up. This lentil pot pie is the ultimate healthy comfort food! Packed with nutrients and full of flavor! It would be a great recipe for Thanksgiving… Or a cold rainy day!
Course Main Course
Cuisine vegan, vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6


  • 1 cup yellow onions, diced
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons thyme, dried
  • 3 cups low-sodium vegetable broth
  • 1 cup carrots, sliced
  • 3 cups potatoes, diced
  • 1 cup red lentils
  • 1 cup peas, fresh or frozen
  • 1/2 teaspoon fine grain sea salt


  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/3 cup soft margarine or butter
  • 1 egg
  • 1 cup milk of choice (I used unsweetened plain almond milk)


  • Preheat oven to 375F.
  • In a large saucepan, heat oil over medium heat.
  • Add your chopped onions and garlic. Cook for 5 minutes or until your onions are fragrant.
  • Stir in your thyme and salt and continue cooking for 1 minute.
  • Add your potatoes, carrots, lentils and vegetable broth and bring to a boil. Reduce heat and let simmer over low-medium heat, covered for 15 minutes or until the vegetables are cooked through. Transfer to a cast-iron skillet.

Prepare the Biscuits

  • In a large mixing bowl, mix your flour and baking powder.
  • Cut your margarine into your flour until crumbly. I just use a fork.
  • Add the egg and the milk. Mix all the ingredients together.
  • Form 6 biscuits and place on top of the casserole. Cook for 25 minutes or until the biscuits are slightly golden. Enjoy!


For a gluten-free biscuit, you could try using a gluten-free flour blend, but I’ve never tried it myself.

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!

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