Let’s start the year with a DELICIOUS easy to make hearty meal. It’s warm and cozy and all things perfect for these cold winter days! Read on to see how to make it and I know you’ll love it as much as I do!

Garden fresh veggies and herbs make this skillet pot pie so delicious and comforting! Easy to make and perfect for the whole family. This recipe is a go to for dinner and can be modified too!

RECIPE

INGREDIENTS

1 yellow medium onion, finely diced
1/2 cup vegan butter
3 cloves garlic, finely minced
2 ribs celery, finely diced
2 carrots finely diced
2-3 medium red potato’s, peeled and diced (about 1 1/2 cups)
1/4 cup corn starch
2 cups vegetable broth
1 cup full fat canned coconut milk
1 tablespoons freshly chopped parsley
2 teaspoons thyme leaves
1 cup frozen green beans
1 cup peas
1 tbs garlic powder
1 tbs onion powder
Salt and black pepper, as desired
1 (8-count) tube of refrigerated canned biscuits ( flaky kind )

DIRECTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper

Heat a large oven safe skillet or saucepan over medium heat and add in the vegan butter.I love to make this in a cast iron skillet! But if you don’t have one just have a oven safe baking dish ready. Melt the vegan butter and then add in the onions, garlic and celery. Sauté for 3 minutes, stirring frequently.
Add in the diced potatoes and carrots cook for about 5-8 min.
Remove the biscuits from the refrigerator and place them on the baking sheet. Bake for 9 minutes (or half of the time required on the package).
Gradually mix in the cornstarch, a tablespoon or two at a time, until fully combined. Cook for 2 minutes.
Add in the broth, coconut milk, parsley, thyme, garlic powder, onion powder, and black pepper, and then cook for about 3 minutes. Lastly add in the frozen green beans and peas and bring everything to a boil. Lower the heat to a simmer and cook for an additional 3-4 minutes. Season with salt to taste. ( ensure potatoes are done before continuing)
Remove the half cooked biscuits from the oven and arrange them onto your hot skillet, don’t press down too hard. Let them barely sit on top so they don’t get soggy. (If you are using a baking dish, transfer the cooked mixture to the baking dish and then place the biscuits on top as directed above.) Immediately put the dish into the oven and bake for the remaining biscuit cooking time, which for us was 9 more minutes, or until golden.
Remove from the oven and allow it to cool for about 10 minutes. Serve warm and enjoy. Keep in mind that the sauce will thicken as it cools.

If making this for someone gluten free you can easily turn it into a soup! Omit the corn starch and add a total of 4 cups broth to make it a soup! Serve with gluten free bread. You can also add any veggies you’d like.