For the Pot Pies:
1) Preheat oven to 400 degrees F
2) Heat a large saucepan over medium heat. Add 2 Tablespoons vegan butter or olive oil and onions and garlic. Season with salt and pepper and stir and sauté for 2-3 minutes. Add mushrooms and sauté for 3-4 minutes more or until lightly browned.
3) Add 2 Tablespoons of butter and add the flour, stir with a wooden spoon for about a 2 minutes. Slowly whisk in the broth, slow enough that the sauce stays thick while pouring a little at a time while whisking. Add almond milk, mustard, beer (optional), bay leaves, sage, thyme and rosemary. Next add and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, add 1-2 Tbsp. more flour and whisk for a few minutes. Repeat if necessary.
4) While the sauce is thickening, unwrap the raw biscuits or puff pastry (if using). Slice the biscuits in half length-wise so they are half as thick.
5) In a separate saute pan cook the chicken with a tablespoon of oil according to instructions. Then drop the chicken into the sauce. Once the sauce has thickened add the rest of the vegetables and cook for 4-5 more minutes.
6) Taste and adjust seasonings, adding more salt and pepper if needed. Discard the bay leaves and divide the mixture evenly between 4 oven safe large 6-inch round baking dishes (or 8-12 small 1 cup sized ramekins). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set ramekins on a baking sheet and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes, 10-12 minutes for small ramekins). Let cool for 5 minutes before serving.
-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 400 degrees and cook until the biscuits are golden brown and the mixture is bubbly – roughly 15-25 minutes.
For the Cranberry Sauce:
1) Place a 10-ounce bag of fresh or frozen cranberries into a saucepan.
2) Add 1 cup sugar, 1 strip orange zest and 2 tablespoons water to the pan and bring up to a boil then down to a simmer, cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10-15 minutes.
For the Pea Mousseline:
1) Boil the potatoes, pour off the water, let the steam evaporate and mash the potatoes through a press.
2) Blanch the peas in salt water, pour off the water, add the milk and bring to a boil. Mix briefly before stirring into the hot mashed potatoes. Add salt, pepper, sugar and nutmeg.
3) Transfer to a food processor or Vitamix to puree and get a smooth, whipped texture. Otherwise, a hand mixer will do just fine. Place a dollop of the pea mousseline on top of the pie and garnish with a touch of cranberry sauce. Dig in.