Quick Fall Pot Pies
Who doesn't love a pot pie? They are so comforting. This recipe is made with savory fall veggies and only takes about 45 min to prepare and make. Your Hubby and Kiddos will love you for this one. Ingredients:
2 Tbsp olive oil 3/4 cup chopped onion (~1/2 large onion | white & yellow are best, but red works too) 2 cloves garlic, minced sea salt and black pepper scant 1/4 cup unbleached all purpose flour (or sub other thickener of choice) 2 1/4 cups veggie broth (vegan friendly, such as Orrington farms) 1/4 cup unsweetened plain almond milk (optional) 2 cups diced fall vegetables (such as carrot, parsnip, potato, kale | fresh or frozen) 2 bay leaves (optional | or sub thyme) 1 batch Best Damn Vegan Biscuits, Pumpkin Sage Biscuits, or sub store-bought vegan-friendly biscuits, pie crust, or puff pastry (you will likely have 2-3 leftover biscuits if making 1 full batch)
Instructions: Preheat oven to 425 degrees F. Add 2 Tbsp olive oil to a large saucepan over medium heat, 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, potatoes, parsnips, carrots, 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 2-3 tsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes, then repeat if necessary. While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside. Once the sauce is thickened, add the kale and cook for 3 minutes more. Taste and adjust seasonings as needed, adding more salt and pepper if desired. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or an 8×8 baking dish. 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.