Makes: 12 mini pot pies                         Prep/Cook Time: 45 minutes
1 packet PVP Cream Gravy Mix
1 ½  cups unsweetened dairy free milk*
10 ounces frozen veggies (2 cups)
1 – 16 ounce canned biscuits (8 count)
Plant-based butter for buttering muffin pan
12 count 2.5” cup muffin pan
*Avoid using oat milk as gravy will not set up properly
  • Preheat oven to 375°
  • Butter the inside of each muffin cup.
  • Pop open biscuits and divide each biscuit in half by pulling them apart from the center of the biscuit.
  • Roll or press each biscuit half layer into a 4.5” circle (use flour to keep dough from sticking to board)
  • Press biscuit halves into 12 muffin cups.
  • Cut remaining 4.5” biscuit circles into 4 quarters (reserve for topping the pies)
  • Prepare Cream Gravy Mix according to package directions but using only   1 ½ cups cold milk.
  • Add frozen veggies to prepared gravy.
  • Turn to heat to low and simmer for 3-5 minutes until veggies are heated through.
  • Remove mixture from heat and spoon into biscuit lined muffin cups.
  • Top each cup with 1 piece of the leftover biscuit circles (you will some leftover)
  • Bake for 18 to 20 minutes until mixture is bubbling and tops are nicely browned.
  • Remove from oven and let sit several minutes before removing mini pies.