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Vegetable Pot Pies

Full of veggies in a flavorful sauce ....delicious!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine All American
Servings 8 Servings

Ingredients
  

  • 1 cup Sweet onion chopped
  • 1 -2 Large clove garlic minced
  • 2 cups Vegetable broth
  • 1/2 cup Corn canned, or fresh. Other vegetables can be added- green beans, chopped celery.
  • 1/2 cup Carrots diced, or canned chopped carrots
  • 1/2 cup Peas frozen, *you can used frozen mix vegetables in lew of fresh if you wish.
  • 1/4 cup Almond milk unsweetened plain
  • 1/4 cup Unbleached all-purpose flour or use other thickener of choice, use cornstarch if gluten intolerant.
  • 2 Bay leaves optional
  • 1 pinch Sea salt more to taste
  • 1 pinch Black pepper more to taste
  • 6-8 oz Chik'n (or Chicken) plant-based,chopped and pre cooked OR pre-cooked diced chicken can be added to the vegetables and sauce.

Instructions
 

  • Preheat oven to 425 degrees F.
  • Add 2 Tbsp olive oil to a large saucepan over medium heat h size). Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
  • Add the flour and stir with a whisk, then slowly whisk in the broth.
  • Add almond milk and bay leaves and stir.
  • Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, spoon out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk, Add back into the pot to thicken. Wait a few minutes.
  • While the sauce is thickening, prepare biscuits. Cut out, leave unbaked, and set aside.
  • Once the sauce is thickened, add the fresh or frozen vegetables and cook for 4-5 more minutes or until done. If you are using fresh veggies that may need longer cooking you can par cook ahead of time and add for the final cooking in the sause.
  • Add Chik'n (or diced Chicken) into the mixture, blend well and cook for a few more minutes.
  • Taste and adjust seasonings, adding more salt and pepper if needed.
  • Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased 4 oz ramekins or a 8×8 baking dish.
  • Top with biscuits and brush the tops with melted vegan butter. Set your ramekins (or 8×8 dish or)on a baking sheet to catch overflow and bake until th e biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.

Notes

Melissa's Modifications:
You can be very creative with this Pot Pie recipe, adding steamed or saute veggies of your choice if using fresh vegetables, pare cooking will reduce stove top cook time.
If you do not wish to make the homemade biscuits, feel free to modifiy using Bisquick biscuits or store-bought biscuits, pie crust, or puff pastry. If you make the biscuits ahead of time, you can just add on top after the Pot Pie is fully cooked and just warm up for a few minutes (3-5) in the oven at 350 degrees. You can batch this recipe by increasing the amounts as original recipe is written and then adjust to increase for the batch.  
If making ahead of time, prepare as if serving, placing the cooked veggie mixture into your ramekins or 8' x 8" dish, top with uncooked biscuits, and freeze.
When ready to prepare, preheat oven to 425 degrees and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.
 
Nutritional Value:  1 Serving: 1- 4" ramekin dish pies, - 82 Calories; Carbohydrates: 10.5 g; ; Fat: 12 g; Saturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 184.7 mg; Fiber: 2.6 g; Sugar: 2.4 g; Protein: 7.4 g
1 med size Biscuit* - Calories 170; Carbs 25g; Protein 3.4g; Fat 6g; Cholesterol 0; Fiber 1g; Sugar 3.4g
*Nutrition information is a rough estimate as the size of serving and biscuits may vary.