Turn frozen vegetables into a comforting and savory vegetable pot pie with this easy recipe that features a biscuit topping. Healthy, oil-free, and completely WFPB.
Prep time includes stove top filling prep. Cook time refers to baking only.
For a thicker pot pie filling, whisk together 1 tablespoon of cornstarch and 3 tablespoons of warm water until it forms a slurry. Then, stir the cornstarch slurry into the filling as it simmers.
Leftovers should be placed in an airtight container and stored in the fridge for up to 5 days.
If you prefer a “meatier” pot pie you can toss in some diced tofu or soy curls.
You will more than likely have leftover biscuits. I like to bake them and save them for later but I also enjoy a couple along with my pot pie. They’re great for sopping up any gravy that’s left behind. You’re welcome.