Delicious Veggie Pot Pie

This “chicken” Veggie Pot Pie is meatless comfort food in a bowl!

INGREDIENTS

  • 1 onion, diced
  • 10 cloves of garlic, minced
  • 2 (10 oz each) bags of frozen mixed vegetables (mine was corn, carrot, peas, green beans)
  • 10 oz cream of mushroom soup
  • 3/4 cup vegetable broth
  • 3/4 cup 2% milk
  • 1 cup freshly grated sharp cheddar cheese
  • 2 teaspoons sage
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 container (10 oz) refrigerated meatless chick’n strips
  • 1 container ready to bake biscuits (8 count)

INSTRUCTIONS

  1. Add garlic, onion, and 1 teaspoon of olive oil to a large skillet
  2. Saute on medium heat for 10 – 15 minutes stirring often, until onion is transluscent
  3. Add frozen veggies, cream of mushroom, vegetable broth, chick’n strips, and milk to the skillet
  4. Heat an additional 5 minutes
  5. Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
  6. Taste and adjust seasonings if necessary
  7. Preheat oven to 350 degrees
  8. Place biscuits spread out on a cookie sheet
  9. Transfer skillet mixture to a small casserole dish
  10. Place biscuits on the top rack and the pot pie filling on the bottom rack
  11. Bake for 15 – 20 minutes, and flip the biscuits half way through
  12. Remove from oven and place biscuits on top of pot pie filling
SOURCE: Build Your Bite