1
Heat your a stockpot or a Dutch oven to medium heat and add olive oil (photo #1). Cook the chopped onion (photo #2) for 1-2 minutes.
1
Add the chopped garlic (photo #3) and cook for a few seconds. Now, add the diced carrots (photo #4). Stir and cook for 3-4 minutes.
1
Next is to add the chopped celery (photo #5) and the chopped mushrooms (photo #6). Stir for a couple of times and season it with salt, pepper and with fresh thyme sprigs (photo #7).
1
Stir until the spices and the herbs are covering the veggies before adding the dairy-free milk and half of the veggie broth (photo #8). Bring to boil.
1
When it is boiling again, add the diced potatoes and the other half of the veggie broth (photo #9). Cook the veggie stew covered with a lid for 10 minutes.
1
To avoid lumps, in a separate bowl mix the corn starch with some liquid from the stew and add it back after that (photo #10). Stir and bring it to boil. Now, add the green peas (photo #11) and the sweet corn (photo #12).
2a
Take your mini pots and fill them up with the boiling veggie stew until the top (photo #13). Make sure to add from the liquid sauce not only the veggies. Cover them with thinly sliced potatoes (photo #14)
2a
Brush them with olive oil, (photo #15) season them with salt, pepper and more thyme (photo #16). Bake the vegan mini pot pies in a pre-heated oven of 400 Fahrenheit (200 degrees Celsius) for approx. 30 minutes.
2b
Bake your mini pots and fill them up with the boiling veggie stew until the top (photo #13). Make sure to add from the liquid sauce not only the veggies. Roll out your pie crust and cut circles a little larger than your pots (photo #14)
2b
Place your pie crust circles on top and cut of the excess crust (photo #15). Brush it with melted vegan butter. Bake the vegan mini pot pies in a pre-heated oven of 400 Fahrenheit (200 degrees Celsius) for approx. 30 minutes.