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Vegan Fall Pot Pies

Name: Vegan Fall Pot Pies
Prep time: 30 min
Cook time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil, divided; 1/2 yellow onion, diced; 1 clove garlic, minced; 2 carrots, diced; 1/2 cup frozen corn; 1 cup frozen peas; 1/2 cup frozen green beans; 6 cremini mushrooms, quartered; 1/3 cup unsweetened plain almond milk; 2 cups low sodium vegetable broth; 1 teaspoon sea salt, plus more for topping; 1/2 teaspoon ground black pepper, plus more for topping; 1/4 cup chickpea flour; 2 tablespoon arrowroot starch; 2-3 baby red potatoes, thinly sliced

These gluten-free savory pot pies are perfect for a chilly autumn night.