These pot pies are beyond easy to make! The sauce takes 10 minutes and you can use boxed cornbread to speed things up. They’re the perfect savory and hearty fall comfort food.
*Nutritional yeast adds a subtle, savory flavor to the sauce while also thickening it. You could swap out for flour if necessary, but I recommend nutritional yeast.
*For the veggies, we used a frozen mixed medley. We thawed and then added the 4 cups to the sauce.
*To make a flax or chia egg, combine 1 tablespoon ground flax or chia and 3 tablespoons of water. Mix and allow to set until gelatinous. (Like an egg!)
*This recipe makes 6 – 9 oz. ramekins or 1 – 9 1/4″ x 7″ casserole dish.
If desired, you could add cooked, shredded chicken to the filling mixture. Probably a half-pound wound do the trick. I would recommend decreasing the amount of veggies if you add chicken, to keep the consistency saucy!