Name: Vegan Pot Pies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.33 cup dairy free butter; 1 null sweet onion (chopped); 6 cloves garlic (minced); 0.33 cup flour; 0.5 tsp salt (more to taste); 1 tsp pepper (more to taste); 2 cups vegetable broth; 0.75 cup dairy free milk (*Use a neutral flavored milk like oat for best results); 2 null potatoes (diced, (about 2 1/2-3 cups diced potatoes)); 12 oz bag frozen vegetables ((corn, peas, carrots, green beans) *Feel free to sub for favorite frozen vegetables); 2 sprigs fresh thyme; 0.25 tsp garlic powder; 0.125 tsp cayenne powder; 1.5 cups flour; 0.25 tsp salt; 9 tbsp vegetable shortening; 0.25 cup dairy free milk (unsweetened); 2 tbsp dairy free butter (melted)

Instructions

Show units in method

1

In a skillet over medium heat, melt dairy free butter (0.33 cup).
2

Add in onion (1 sweet) (chopped) and garlic (6 cloves) (minced) and cook for 2-3 minutes until onions are transparent and garlic is fragrant.
3

Whisk in flour (0.33 cup), salt (0.5 tsp), and pepper (1 tsp) until well combined.
4

Add vegetable broth (2 cups) and dairy free milk (0.75 cup). Stir frequently until thickened, about 4-5 minutes.
5

Add in potatoes (2 small) (diced) and bag frozen vegetables (12 oz).
6

Remove from heat. Set aside.
7

Preheat oven to 425 degrees F.
8

In a bowl, add flour (1.5 cups) and salt (0.25 tsp) and stir together with a fork.
9

Add in tablespoon size cubes of vegetable shortening (9 tbsp) and using the fork, combine until crumbly.
10

Pour in unsweetened dairy free milk (0.25 cup). Stir until combined and then use hands to form a dough ball.
11

Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.
12

Roll out into a circle about 10-11 inches.
13

Spoon the pot pie mixture into ramekins, leaving a little space at the top so they don't boil over very much.
14

Using a biscuit cutter that is slightly larger than the ramekin, cut out circles and place on top of ramekins. Fold over the size and press against the ramekin.
15

Cut three small slits on top of the crust to vent.
16

Brush with dairy free butter (2 tbsp) (melted).
17

Bake 25-30 minutes or until the crust is golden brown.
18

Let sit for 5-10 minutes before serving.