Pot Pie
Pot Pie
Servings: 4
Ingredients
- 3/4 cup chopped yellow onion 1/2 medium onion yields ~3/4 cup chopped
- 1 large clove garlic minced
- 2 cups vegetable broth or store-bought // vegan friendly, such as Orrington farms
- 2 cups mixed vegetables corn, green beans, carrots, etc. (can also use frozen)
- 1/4 cup unsweetened plain almond milk
- 1/4 cup unbleached all-purpose flour or sub other thickener of choice
- 2 bay leaves
- 1 pinch sea salt and black pepper
- 1 package frozen pie crusts (2 total)
Instructions
- Preheat oven to 425 degrees F.
- Add 2 Tbsp olive oil to a large saucepan over medium heat. Add onion and garlic and a pinch of salt – stir. Cook until soft-ish – about 3-4 minutes. Add any non-frozen vegetables. Cook for 5 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, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and mix. Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
- Once the sauce is thickened, add any frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
- Discard the bay leaves. Place one pie crust in the pie dish. Pour the mixture into the pie dish, top with the second pie crust, and brush with melted vegan butter. Bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
Notes
- Recipe adapted from Minimalist Baker