Soft potatoes and a rainbow of veggies, this vegetable pot pie is made with a "buttery" biscuit on top and is delicious!
This vegetable pot pie is also tasty without a biscuit. This makes for a quick and healthy meal.
1 batch Vegan Empire's Old-Fashioned "Buttery" Biscuits, cut into circles and unbaked
1/3 cup vegan butter flavored coconut oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 and 3/4 cups vegetable broth
2/3 cup rice milk
1/3 cup all-purpose flour
3 cups frozen mixed vegetables
1 large russet potato, chopped into small chunks
1/2 tsp salt
1/4 tsp thyme
1/4 tsp black pepper
Preheat oven to 425 degrees Fahrenheit.
In a medium-sized pot, boil the potatoes for 13 minutes. Add in the frozen vegetables and boil for another 2 minutes. Drain and set aside.
In a large skillet, heat vegan butter flavored coconut oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 2 to 3 minutes.
Whisk in the flour, vegetable broth, and milk. Mix well. Next, add the frozen vegetables and potatoes. Simmer for 5 to 10 minutes, or until the sauce thickens up. Stir in the salt, black pepper, and thyme.
Pour the filling into 4 large, greased ramekins and spread evenly. Place 1 unbaked biscuit on top of each ramekin.
Bake for 12 to 15 minutes or until the biscuits are golden brown. Let to cool for a few minutes and enjoy!