This is a staple meal in our home that I make 2-3x a month. I adapted my recipe from this website:

https://www.feastingathome.com/spring-vegetable-pot-pie/

I will change the ingredients depending on the season. I also don't enjoy chopping so I use the Mirepoix "soup starter" from Trader Joe's.

I double the nutritional yeast for more flavor, I used asparagus instead of peas tonight.

I also used Trader Joe's pre-made pie crust instead of pastry puff. I've tried it both ways and I far prefer the pie crust -- there is more crunch to it.

Aside from the pie crust -- this recipe is actually vegan.

I got the pie crust pop-outs from Michael's. They were $1 each right now!

My hubby turned off my timer so they ended up cooking a bit longer than I wanted, but they aren't burnt so I can't be mad.

The savory vegan filling