Creamy Fall Harvest Dairy-Free Veggie Pot Pie

thewoodenskillet.com

Brandy E. Wilcox

subheading: SCALE 1X 2X 3X:

subheading: Filling:

2 to 3 Tablespoons olive oil

1 cup chopped yellow onion

1 Tablespoon minced garlic

2.5 cups cubed butternut squash

1 large russet potato, cubed

1 cup sliced carrots

2 large stalks celery, cut into thick slices

2 cups broccoli, cut into small pieces

1 cup frozen peas

¼ Teaspoon ground black pepper

2 Tablespoons salt

1 Tablespoon ground thyme

2 Tablespoons ground sage

⅓ cup flour

1 cup Califia Farms unsweetened almond milk

2.5 cups vegetable broth

subheading: Oil Pastry (optional: remember that pre-made pastry crust works just fine!):

2 cup flour

1 ½ Teaspoon salt

½ cup oil (not olive oil)

5 Tablespoons cold water

Directions at thewoodenskillet.com

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