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vegan broccoli cheddar biscuit pot pie
4.9
Prep Time: 10
Cook Time: 45
Total: 55
Servings: 7
Cost: $5.19 /serving
Author : AshleyAshley Martina says Ashley says Kaderina Guizar says Oceanne says Lauren Whetsel says Ashley says BestieTalks says Ashley says Hannah says Ashley says Cindy Seip (The Vegan Mermaid) says Christine says Ashley says Suzanne says Ashley says Steve says sarah says Marissa says Ashley says Deanna says Susan says Erin says Lymo says Ashley says Loo says Mariah says Victoria Domagalski says Joyce says Joyce says
Ingredients
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Instructions
Step 1
Preheat oven to 325 degrees.
Step 2
In a large cast iron skillet or oven safe skillet, add 6 tablespoons of vegan butter on medium heat. Once butter is melted, add onion, carrots, and celery. Saute, stirring frequently, until the onions are translucent, about 8-10 minutes.
Step 3
Add garlic, thyme, and seasonings. Mix to combine and saute another 2-3 minutes, stirring frequently.
Step 4
Sprinkle veggies with flour and mix well to combine all the ingredients. Slowly add in prepared broth and whisk until smooth.
Step 5
Add broccoli, cover, and simmer until the broccoli is tender, about 5 minutes.
Step 6
Remove lid. Stir in cheese shreds and soy milk. Stir until the cheese is melted and creamy. Simmer, uncovered, until it thickens, about 10 minutes.
Step 7
While soup is simmering, open biscuits according to package directions. Melt remaining tablespoon of vegan butter and brush the tops of the biscuits. Sprinkle with parmesan cheese and a few cracks of fresh black pepper. Arrange biscuits gently on top of broccoli cheddar filling and bake for 27-30 minutes until hot and bubbly, and the biscuits are golden-brown and flaky.
Step 8
Let cool for about 5 minutes before serving.
Step 9
ENJOY!
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