1-Hour Fall Pot Pies

The method's theirs. Go give them the click.

Ingredients

2 Tbsp olive oil
3/4 cup chopped onion ((white & yellow are best, but red works too // 1/2 large onion yields ~3/4 cup or 120 g))
2 cloves garlic ((minced))
Sea salt and black pepper
1/4 scant cup unbleached all-purpose flour ((or sub other thickener of choice))
2 1/4 cups veggie broth (DIY or store-bought)
1/4 cup unsweetened plain almond milk ((optional))
2 cups diced fall vegetables ((such as carrot, parsnip, potato, kale // fresh or frozen))
2 whole bay leaves ((optional // or sub thyme))
1 batch Best Damn Vegan Biscuits, Pumpkin Sage Biscuits, or sub store-bought vegan-friendly biscuits, pie crust, or puff pastry (you will likely have 2-3 leftover biscuits if making 1 full batch)

1 pies per serving

As published by Minimalist Baker.

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