Loaded Veggie Pot Pie

Pot pie is one of my husband's favorite meals. It combines a warm bread, saucy gravy and chunky veggies all in one dish. This one was probably one of our favorites so far! I did use regular wheat flour biscuits from the Hot For Food cookbook but you can you any gluten free biscuits like Gluten Free Cut Out Biscuits, Vegan Gluten Free Biscuits, Gluten Free Rosemary Drop Biscuits or even Einkorn Biscuits. I have a few options here!

You can honestly use any veggies you like or even add tofu or any beans in there!

IF you want to make this OIL FREE, simply omit the vegan butter/oil and use water or veggie broth to saute! Simple swap to make this even healthier and still just as delicious!
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INGREDIENTS:​
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• 2 Tbsp vegan butter or coconut/avocado oil, divided
• 8oz package mushrooms, quartered
• 1 small onion, chopped
• 2 stalks celery, chopped
• 2 small carrots, chopped
• 2 cloves garlic, minced
• 1/4 cup gluten free or all purpose flour
• 1 1/2 cups veggie broth
• 2 Tbsp GF soy sauce or coconut aminos
• 1 Tbsp lemon juice
• 5 yellow potatoes, chopped
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme
• 1/4 tsp dried basil
• pinch salt, to taste
• black pepper, to taste
• 1/3 cup frozen peas or green beans
• 2/3 cup coconut cream (can use any plant based milk)
• 2 tbsp fresh parsley, chopped

DIRECTIONS:
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1. Preheat oven to 400F.
2. Add 1 Tbsp of vegan butter to pan and sauté mushrooms until golden-brown. Set mushrooms aside and leave any residual butter in the pan.
3. Add 1 Tbsp vegan butter to the pan and cook onions, celery, and carrots until onion is tender and translucent. Add minced garlic and cook for another 2 minutes.
4. Add 1/4 cup choice flour and cook, stirring often, for 2 minutes.
5. Whisk in the veggie broth, soy or coconut sauce and lemon juice, stirring until gravy is smooth. Add potatoes, dried rosemary, dried thyme, dried basil, salt, and pepper.
6. Bring the mixture to a boil then turn down to a low simmer. Stir occasionally and cook for 20 minutes or until potatoes are tender.
7. Stir in the mushrooms, peas/beans, coconut cream, and parsley. Allow to a simmer. Taste and adjust seasoning if needed. Transfer to an 8"x8" baking dish.
8. Make choice biscuits.
9. Top stew with biscuits. Brush with melted butter and top with a sprinkle of herbs if you want.
10. Place baking dish on a baking sheet in case the stew boils over in the oven. Bake for 20-25 minutes. Biscuits should be golden brown and cooked all the way through. Serve and enjoy!
11. Store extras in an air tight container for up to a week!