Sweet Potato Pot Pie w/Homemade Biscuits (Vegan)

Comfort food anyone? Even better, vegan comfort food. It’s such a joy to turn my old-time favorite (BV: Before Veganism) into a healthy alternative. I don’t know about anyone else but I love me a good ole’ Pot Pie. It’s just something about the creamy goodness that does something to my soul.

My Vegan Pot Pie is the bomb – no exaggeration. When a picky, ALWAYS voices his authentic opinion 7 year old enjoys it and wants seconds – oh, it’s definitely good.

So, what all do you need to make a bomb Vegan Pot Pie?

Biscuits:

• 2 cups flour (I used Bob’s Red-mill all purpose gluten free) ⠀
• 1 tsp sugar (Wholesome Organic Coconut Palm Sugar)⠀
• ¾ cup unsweetened almond milk (Califia Farms) + 1 tbsp lemon juice⠀
• 8 tbsp vegan butter (Earth Balance Soy Free) ⠀
• 1 tbsp baking powder⠀
• 1/4 tsp salt⠀

This made 12 biscuits – I only placed 8 on top of pot pie filling. ⠀

Pot Pie Filling:

• 1/4 cup vegan butter (Earth Balance Soy Free)⠀
• 3 whole carrots chopped small * 3 ribs celery chopped small⠀
• 1 medium/large size sweet potato ⠀
• 3 ears of fresh corn ⠀
• 1/4 tsp salt ⠀
• 1/4 tsp black pepper ⠀
• 1/3 cup flour (Bob’s Red-Mill all-purpose gluten free) ⠀
• 1 3/4 cups low sodium vegetable broth (Organic Image) ⠀
• 1 cup of unsweetened almond milk (Califia Farms) ⠀
• Fresh parsley ⠀
• Fresh bay leaves ⠀
• Fresh thyme ⠀

Pot Pie Filling Directions:

• I melted the vegan butter in a cast iron skillet, over medium heat I added all the veggies. I cooked them for about 3-4 minutes or longer (stirring constantly) until veggies are a consistency that you desire. ⠀⠀
• Then I added the flour (continue stirring), bay leaves, parsley, thyme, salt, pepper and some secret seasonings 😜. ⠀
• Add vegetable broth and almond milk. Continue stirring until the filling begins to thicken. ⠀
• Once the filling is a consistency that you like, remove from heat and add biscuits to the top of filling. ⠀
• Brush the biscuits with a coconut, almond milk and vegan butter mix. ⠀
• Cook in pre-heated (425°) oven for about 20/25 minutes or less. ⠀
• After removing from oven, brush with coconut, almond milk and vegan butter mix. ⠀

Note: I was able to feed about 4 people with this recipe. Total cost to make, only $15.00

I hope you enjoy! 🌱