Vegan Cheddar Bay Biscuit Vegetable Pot Pie
Creamy veggie pot pie topped with cheddar bay biscuits instead of pie crust.
Servings: 6
Ingredients
- 1 Tablespoon Olive oil
- 1/2 Cup Peas, frozen
- 1 Cup Green Beans, frozen
- 1 Cup Carrots, chopped
- 1 Cup Corn
- 1/2 Cup Sweet onion, diced
- 1/3 Cup Vegan butter
- 1/3 Cup All purpose flour
- 1/2 teaspoon Celery salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Nutmeg
- 1 1/2 Cups Vegetable broth
- 3/4 Cup Non-dairy milk, unsweetened I used oat milk
- 1 batch Vegan cheddar bay biscuits Link below
Instructions
- Preheat the oven to 425 degrees(F).
- In a large soup pot, heat the olive oil on medium high.
- Add the peas, green beans, carrots, corn, and onions to the pot. Sauté, reducing the heat as needed until the carrots start to soften, about 5 minutes.
- Add the vegan butter to the pot and let it melt, stirring it with the veggies.
- Once the butter has melted, add the flour and stir to combine, making sure there is no dry flour left.
- Sprinkle in the celery salt, pepper, and nutmeg, then stir to combine.
- Pour the broth and non-dairy milk into the pot, and whisk to combine, making sure there are no lumps of flour.
- Bring to a simmer, reduce heat to medium low and let it thicken. About 2-3 minutes.
- Taste and adjust seasonings, adding more salt and pepper if needed.
- Pour the pot pie filling into an 8x8 or 9x9 inch baking dish, and smooth it out evenly. Set aside.
- Make a batch of vegan cheddar bay biscuits according to the recipe(link below) and then scoop about 2 tablespoon sized dollops all over the top of the filling.
- Bake for 30-40 minutes or until the biscuits are golden brown and cooked through.