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.