1-Hour Fall Pot Pies
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Minimalist Baker · by Minimalist Baker★ 5.0 (25)

1-Hour Fall Pot Pies

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 12%
CARBS 45G48% OF CAL
3G FIBER0G ADDED0G INTRINSIC33G OTHER9G TOTAL SUGAR
FAT 19G46% OF CAL
7G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual vegan pot pies filled with fall vegetables in a creamy broth, topped with pumpkin sage biscuits. A comforting, savory one-hour meal perfect for chilly weather.

mainamericandairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
PREP
25M
SODIUM
885MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.