Add olive oil to a large saucepan over medium heat. Then add onion, garlic, and a pinch of salt – stir. Cook until soft – about 7 minutes.
Add almond milk (optional), potatoes, parsnips, carrots, and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out (amounts as original recipe is written // adjust if altering batch size) 1/2 cup of the broth and add 2-3 tsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes and then repeat if necessary.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or an 8×8 baking dish (as original recipe is written // adjust number or size of dish(es) if altering batch size).
*Adapted from my 1-Hour Vegan Pot Pies
*Nutrition information is a rough estimate calculated with biscuits.
*If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees and cook until the biscuits are golden brown and the mixture is bubbly – roughly 25-30 minutes.