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Pot Pies

Vegetable pot pie filling with biscuits baked golden on top in individual ramekins.

Ingredients

• 2Tbsp olive oil
• ¾cup chopped onion
• 2cloves garlic (minced)
• Sea salt and black pepper
• ¼scant cup unbleached all-purpose flour (or sub other thickener of choice)
• 2¼cups veggie broth
• ¼cup milk
• 1½cups diced potatoes
• ½ cupcarrots, diced

Instructions

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 milk (optional), potatoes, carrots, 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. Cut out, leave unbaked, and set aside.
6. Once the sauce is thickened, taste and adjust seasonings as needed, adding more salt and pepper if desired.
7. 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.

Notes

• Pilsbury Biscuits