Sometimes a little comfort food can go a long way.

Benjamin Bratt

We got to see snowfall y’all! Friday was a muggy warm day that produced a threat of severe weather and lots of rain in our area, but all that bad weather gave way to a beautiful if not short, snowfall on Saturday. I know, I know. Ugh, snow. But we haven’t really had any snow around here in several years, so what a delight it was to wake up to see it snowing. By noon, it had stopped, the sun peeked out, and it was a glorious day to stay in and have something warm to eat. So I made pot pie. I absolutely adore a good pot pie, and I have to say that this recipe really hit the spot. I hope you enjoy it as much as my husband and I did!

• 1/2 medium chopped yellow onion
• 1 large clove garlic (minced)
• 1/4 cup unbleached all-purpose flour (I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
• 2 cups vegetable broth
• 2 cups frozen mixed vegetables
• 6 baby red potatoes (quartered)
• 1 15oz can Chick Pea (garbanzo beans) drained and rinsed
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• Salt and pepper to taste

Top with your favorite biscuit recipe.
Preheat oven to 425-degrees

Heat a large saucepan, add a tablespoon or so of vegetable broth. Add onion and garlic with a pinch of salt. Cook until soft 5-7 minutes.

Add the flour slowly to the saucepan. Once the onion and garlic are coated, slowly add the vegetable broth, starting with a half cup whisking as you incorporate all the vegetable broth into the onions and garlic. Slowly.

Next, add the frozen veg, potatoes, and drained and rinsed garbanzo beans along with the sage, Italian seasoning, and basil. Cook until everything thickens approximately 5-7 minutes.

In the meantime, prepare your favorite biscuits recipe*.

Divide and add the mixture to 4 large ramekins or an 8×8 baking dish. Top with your favorite biscuit recipe. Cook in your pre-heated 425-degree oven for 15-17 minutes or until biscuits are browned.

Remove from the oven and enjoy!

This recipe was adapted from the Minimalist Baker 1-Hour Vegan Pot Pies.