Vegetable Pot Pie
237 calories per serving6.4g fat39.2g carbs4.8g protein
Ingredients
- 3/4 cup yellow onion chopped, 1/2 an onion is about 3/4 cup
- 3-4 cloves garlic minced
- 2 cups vegetable broth
- 1 bag frozen mixed vegetables
- 1/2 - 1 bag frozen diced potatoes
- 1/4 cup unsweetened original almond milk
- 1/4 cup all-purpose flour
- 2 bay leaves
- 1 pinch salt and pepper more to taste
- 1 can organic, vegan biscuits yields 6-8
Instructions
- Preheat the oven to 425 degrees.
- Add 2 tbsp olive oil to a large saucepan over medium-high heat. Cook onion, garlic and pinch of salt for 7 minutes until soft.
- Whisk in the flour. Then slowly whisk in the broth. Then add the almond milk and bay leaves.
- Simmer until the mixture has thickened (about 8-10 minutes). If you want it thicker, add more flour. If you want it thinner, add more broth!
- While sauce is thickening, open the can of biscuits, separate, and set aside (not cooked). Or if you are using your own biscuits (get it gurl), go ahead and prepare them now! Just don’t bake them yet!
- Once the sauce is at desired thickness, add the frozen vegetables and potatoes and cook for another 5 minutes.
- Discard the bay leaves and grease a small/deep baking dish (8x8) or 6-8 ramekins if you wanna be fancy! Add the mixture to the baking dish or divide into each ramekin. Place the uncooked biscuits on top, as many as you can fit, don’t be afraid to crowd them!! Or place one biscuit on top of each ramekin. Note: if you are using ramekins, make sure you place them all on a baking sheet to catch overflow!
- Brush the tops of the biscuits with vegan butter or olive oil and place in the oven. Bake for 15 minutes or until bubbly and biscuits are golden brown on top! Let cool for 5 minutes before serving.
Notes
can use milk or butter to make vegetarian pot pie