Vegan Veggie Pot Pie with Whole Wheat Biscuits

I can't even tell you how excited I am about this recipe. I just made it, and Sean said it is the best thing I've ever made. And I've made A LOT. And he eats A LOT. But this is THAT GOOD.

Doesn't this just look like a hug?

This is the perfect winter dish - warm, creamy, filling, comforting. There is not anything not to love about it. Plus you can make it with regular dairy, or make it vegan using unsweetened coconut or almond milk. It's like choosing your own adventure.

I made one all in one dish, but you can use individual ramekins.

I adapted it from this Minimalist Baker recipe.

Whole Wheat Biscuit Ingredients:

• 2 cups whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 4 tbsp butter, cold
• 1 cup milk (I used whole)

To make biscuits:

• In food processor, mix dry ingredients. 
• Add butter in chunks, and pulse a few times until mixture looks like sand and butter is spread throughout. If you don't have a food processor, you can do this with a fork or by hand, but work quickly as to not get the butter warm.
• Put flour/butter mixture in bowl and form a well. Slowly pour milk into flour and mix. The mixture should be sticky, and may not be fully formed. That's okay, just try to get it all incorporated and not over work it.
• Place dough on a well floured surface. Knead gently, 4-5 times and flatten to about 1 inch thick, being careful not to overwork the dough. 
• Cut out biscuits with biscuit cutter or other similar size object (I've used a glass before). 
• Put aside until ready to top pot pie. 

MMMMMMM biscuits.

Veggie Pot Pie Ingredients:

• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups veggie broth
• 2 cups vegetables - I used 3/4 red potato, 2 carrots, 1ish stalks of celery and a little leftover broccoli
• 1/4 cup unsweetened coconut milk
• 1/4 cup whole wheat flour
• 1 tbsp Old Bay Seasoning (use less or more to taste)
• Salt and Pepper to taste

To make veggie pot pie:

1. Preheat oven to 425 degrees F.
2. 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.
3. Add the flour and stir with a whisk, then slowly whisk in the broth.
4. Add almond milk, 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 whisk. Add back into the pot to thicken. Wait a few minutes, then repeat if necessary.
5. While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
6. Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
7. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish. Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.