Vegetarian chicken pot pie

This biscuit vegetable pot pie casserole combines a creamy vegetable filling with an easy homemade biscuit topping.

This classic pot pie recipe is loaded with veggies for a delicious dish that can easily be made vegan and gluten-free.

This biscuit vegetable pot pie casserole combines a creamy vegetable filling with an easy homemade biscuit topping.

Creamy and filled with hearty seasoned vegetables, this vegetarian pot pie will warm you from the inside out this winter!

This veggie pot pie is a vegetable-loaded twist on the classic chicken pot pie! It's filled with tons of vegetables and chickpeas in a quick herb cream sauce. Then it's topped with refrigerated biscuits, making it the perfect one-pot weeknight dinner! It's vegetarian comfort food at its finest!

These mini vegan pot pies are not only cruelty-free, but also absolutely delicious, affordable, and simple to make. No need to wait until the holidays to enjoy!

This savory vegetable pot pie is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal.

This vegan pot pie has the perfect blend of hearty, savory, and satisfying flavors! With ingredients like tofu, mixed veggies, and fresh herbs, it brings a whole new meaning to comfort food.

This Vegetarian Pot Pie is truly the ultimate comfort food. The creamy filling is loaded with tender veggies, all wrapped in a buttery, flaky puff pastry crust. It's easy to make using store-bought puff pastry, so don't let your pastry skills hold you back. It's a hearty, satisfying entree for a cold night in and makes a stand-out vegetarian centerpiece for any occasion!

A vegetarian pot pie recipe based on traditional Pennsylvania Dutch-style chicken pot pie. In this meatless adaptation, tofu stands in for chicken, and fafalle for the homemade noodles. This hearty pot pie comes together in about an hour, and the leftovers will keep well for up to five days. It's also great for freezing and thawing for a quick weeknight meal.