This vegetable pot pie is filled with hearty ingredients and feels like a hug in a bowl. It’s the ultimate comfort dish!
- 2 Cups Carrots, Thinly Sliced
- 2 Cups Potatoes, Diced
- 2 Cups Frozen Peas
- 1 1/2 Cup Celery, Chopped
- 1 Shallot, Diced
- 4 Garlic Cloves, minced
- 2 Cups Oat Milk
- 1 1/2 Cup Vegetable Broth
- 1/4 Cup Flour *
- 4 TBSP Butter
- A few Sprigs of Thyme
- Black Pepper
- Homemade Biscuits
If you plan on using my homemade biscuit recipe, make the dough before anything and set to the side.
Preheat your oven to 450 degrees Fahrenheit. While you’re waiting for your oven to preheat, melt the butter in large skillet.
Add the shallots, garlic, and thyme to the skillet and sauté until soft. Add the carrots, potatoes, frozen peas, and celery the the skillet and sauté for 5-10 minutes. Then, add the flour and toss to coat.
Add the milk and vegetable broth, and stir to combine. The mixture should start to thicken, but if you’re worried that it’s a bit too runny, add some more flour 1 TBSP at a time (you shouldn’t need to add any, though)!
Carefully transfer the filling into a large baking dish and plop the homemade biscuits on top. Or, if you’re making a savory pie, transfer the mixture into a pie pan with store-bought or homemade pie dough.
Bake for 20 minutes or until the biscuits are golden brown. The pot pie filling should be bubbling on the side of the baking dish, as well!
Serve in bowls or on a plate, top with cracked black pepper and some extra thyme, and enjoy!
* If you feel like you need to add more flour, add it in 1 TBSP at a time.
*Prep Time includes making homemade biscuits 🙂
- Category: dinner
Keywords: vegetable pot pie, dinner