Ingredients

• 1 1/2 cup chopped yellow onion (a large onion or two medium/small)
• 2 large cloves garlic, minced
• 4 cups veggie broth 
• 4 cups frozen mixed vegetables (corn, peas, carrots | or sub fresh)
• 1/2 cup unsweetened plain almond milk
• 1/2 cup unbleached all-purpose flour (or sub other thickener of choice)
• 3 bay leaves
• 4 tbsp corn starch (or so)
• pinch each sea salt and black pepper
• 1.5 batch bisquick biscuits 
• butter, for melting (to top biscuits)

try adding potatoes!

Instructions 

1. Preheat oven to 425 degrees
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2. Add 2 Tbsp olive oil to a large saucepan over medium heat. Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
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3. Add the flour and stir with a whisk, then slowly whisk in the broth.
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4. Add milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, add corn starch until you meet desired thickness. (Be patient with the cornstarch, things can get too sticky fast).
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5. While the sauce is thickening, prepare biscuits. Cut out, leave unbaked, and set aside in fridge.
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6. Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
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7. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a  8×8 baking dish.
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8. Top with biscuit dough and brush the tops of the biscuits with melted butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes).
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9. Let cool for 5 minutes before serving.
   

from https://minimalistbaker.com/1-hour-vegan-pot-pies (doubled)