Veggie pot pie

Pot pie is one of Ocean's favorite meals, since she was 4 ( she will be 15 next month!). I made this last night using Pillsbury biscuits for the crust. I only used 4 biscuits for the tops of the pies, I baked up the rest and we used those to dip! I originally wanted to find some puff pastry, but I couldn't find any that was vegan. 

Although not all Pillsbury products are vegan, I was happy to find something that was. You have to read the ingredients cause it tends to change in different countries. 

Veggie Pot Pie

2 tbsp earth balance butter

1 onion- small diced

3-4 carrots- peeled and small diced

3 stalks celery- small diced

1 tsp summer savory

2 bay leafs

3 cups veggie stock

2 medium potatoes- peeled and small diced

3/4 cup frozen peas

1 cup broccoli florets

2 tbsp tamari

1/4 cup nutritional yeast

1/2 tsp sea salt

freshly ground pepper

1 tbsp cornstarch mixed with 1 tsp water

1 package Country Pillsbury Biscuits

In a large saute pan, heat butter, add onion and cook until soft.

Add carrot, celery, savory, and bay leafs. Saute for 3-4 minutes

Pour in veggie stock Add the rest of the ingredients except the cornstarch.

Bring to a boil and then simmer until potatoes are soft. 

Add the cornstarch to thicken. Season to taste.

Scoop into individual ramekins. Roll out the biscuits to fit the top.

Place on a baking sheet and bake at 375 until golden. 12-15 minutes.