Pot pies are the ultimate in cold weather comfort foods and these mini pies baked into mason jars are adorably delicious and a festive, fun dinner or party idea.  They also made the house smell heavenly and feel warm and cozy on a dreary, rainy day.  These mini pies are filled with a savory blend of potatoes, mushrooms, carrots, cauliflower, broccoli and peas in a creamy vegan sauce made with veggie broth and almond milk. Mini pies are an easy way to make individual servings, especially for busy families who may not eat dinner at the same time.  This recipe makes eight individual pot pies so eat four now and freeze four for another meal (although my husband ate two, just FYI).

The big decision is doing a top and bottom crust or just the top.  My Mom used to buy frozen pot pies for us and I clearly remember when Swanson switched to top crust only. …