Vegetarian Pot Pie

These vegetarian pot pies are made in single-serving-sized souffle dishes and are topped with a yummy biscuit! The filling uses frozen vegetables to decrease prep time, but you can substitute this with fresh veggies if you prefer. I used 16-ounce souffle dishes, but you can also use smaller ramekins for bite-sized servings. This is a great recipe that can be prepped ahead of time and stored in the freezer for later use.

Ingredients:

Biscuits (I double the recipe so I have extra!)

• 2 cups flour

• 1 Tbsp. baking powder

• 1 tsp. salt

• 6 Tbsp. unsalted butter (very cold)

• 1 Tbsp. maple syrup

• 3/4 cup almond milk

• 2 Tbsp. melted butter (to drizzle on top before baking)

Filling

• 2 Tbsp. olive oil

• 1 medium yellow onion (chopped)

• 3 cloves garlic (minced)

• 4 cups (one 32-oz box) of vegetable broth

• One 14-oz can of lite coconut milk

• 4 cups frozen mixed vegetables

• 1/2 cup arrowroot powder (or corn starch)

Dishware

• Four 16-oz ramekins (I got mine at Bed Bath and Beyond. Amazon has options here in 4, 6, 8, 12, and 18-ounces which would all work fine as well!)

Instructions:

1. Preheat oven to 425 degrees.

2. Add 1 cup of vegetable broth to a bowl, and whisk in arrowroot powder until all clumps are dissolved. Set aside.

3. Add 2 Tbsp. olive oil to a large saucepan over medium heat. Add onion and garlic, and cook until soft.

4. Add the remaining 3 cups of vegetable broth and 1 can of coconut milk to the saucepan and simmer until the mixture starts to thicken.

5. While the sauce is thickening, prepare the biscuits:

   1. Prepare dry ingredients in a large bowl.

   2. Cut butter into pea-sized pieces and add to mixture. Alternatively, use a pastry cutter.

   3. Add maple syrup and milk and mix just until ingredients are combined.

   4. Flatten out to about 1/2 to 3/4 inch thick and cut to the diameter of your dish. Leave unbaked, and set aside.

6. Add the frozen vegetables and the arrowroot powder “slurry” to the sauce. Cook for 4-5 more minutes. At this point, the filling should be close to your desired thickness.

7. Divide the mixture evenly between your ramekins or souffle dishes. Top with biscuits and brush the tops of the biscuits with melted butter. Set your dishes on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 20 minutes). Let cool for 5 minutes before serving.

8. If making ahead of time, simply spoon the cooked veggie mixture into your ramekins, 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.