Pot Pie. It’s almost like having desert for dinner. This recipe is not only hearty and chocked full of delicious, healthy veggies, it can also be made ahead of time and frozen for a later date. I usually make enough for one full pie, as well as a few single serving size, too.
Here’s how I made them!
For the filling:
- 2 TBSP olive oil
- 2 cups diced yellow onion
- 2 garlic cloves, minced
- 2 cups diced carrots
- 2-3 small russet potatoes, peeled and cut into 1/2″ pieces
- 1 tsp thyme
- 2 bay leaves
- 1/2 tsp dried rosemary leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable broth
- 1 cup frozen or fresh peas (not canned)
- 1 cup frozen or fresh corn (not canned)
- 1 cup brussle sprouts, cut in 1/4ths
- 4-6 cremini mushrooms, sliced
- 1/4 cup almond milk
- 1/4 cup gluten-free flour
For the crust: (makes enough for the top crust only. Double recipe if making both top and bottom crusts. I use a store bought, gluten-free bottom crust and only make enough dough for the top crust.
- 1 1/2 cups gluten-free flour
- 3/4 tsp gluten-free baking binder (I recommend Pamela’s Not Xanthan)
- 1/4 tsp baking powder
- 1/2 tsp salt
- 6 TBSP vegan butter, cut into 1/2″ pieces and chilled
- 1/2 cup almond milk
- 1 TBSP apple cider vinegar
- Ice cold water
Add the olive oil into a large pan and heat at medium-high until it begins to shimmer. Add the onions and cook for 4-5 minutes, stirring often to prevent them browning. When the onions are translucent, add the garlic and cook 1 minute more. Add the carrots and potatoes and continue cooking 3-4 minutes, again stirring often to prevent sticking.
Add the thyme, bay leaves, rosemary, salt and pepper and stir to combine, then add the vegetable broth and stir again. When the broth begins to boil, add the peas, corn and brussels sprouts, stirring to combine. Cook until the broth returns to a boil, then reduce down to simmer. Add the sliced mushrooms across the top. Cover and let simmer for 4-5 minutes.
In a separate bowl, add the almond milk and gluten-free flour, then whisk to remove any lumps. Add to the vegetable mix, cover again, and allow to simmer, stirring occasionally and gently so as to not break the mushrooms.
While this is simmering, begin making the crust. First, in a small bowl or cup, combine the milk and vinegar and set aside. In a mixing bowl, combine the flour, baking binder, baking powder and salt and whisk to blend. Next, add roughly 1/2 of the butter and toss to coat. Mix with your hands, pinching the butter between your fingers or a pastry blender to mix with the dry ingredients. When the butter has been mixed, add the remaining butter and toss to coat, then repeat the process of pinching the butter to combine. It should resemble crumbs. Add the milk mixture and, using your hands, begin to blend the dry and wet ingredients together until it forms a ball of dough.
Test the dough by breaking a piece off of it and pressing it between your finger and thumb. If it feels crumbly and dry, add 1 tsp of the ice cold water and mix thoroughly. Test again. Continue doing this, if needed, until the dough stays together during the test. Then wrap the dough in plastic wrap and place in the refrigerator for 30 minutes. At this point turn off the heat on the stove and pre-heat the oven to 425.
If you made enough dough for both the top and bottom crusts, take one of the dough balls out. Dust a cutting board or table top with a bit of the gluten-free flour, then press the dough with the palm of your hand. Dust the top of the dough, fold it back over and press it again. Repeat this 3-4 more times, then begin to shape the bottom crust. You can roll it out, or simply place it in the pie tin and press it into position.
Pre-bake the bottom crust for 8-10 minutes, or just until it begins to turn brown. Cover the edges with foil to prevent them from browning too early. Remove the bottom crust from the oven when ready and fill it with the vegetable mix. If you are reserving some of the filling to make individual servings, remove those portions now.
When all of the filling is added, roll out the top crust just as you did with the bottom crust, only this time the crust will need to be rolled flat with a rolling pin to ensure the top crust is the same thickness. After it is rolled and positioned on top of the pot pie, cut off any excess dough (this can be used to top the separate servings if you are using) Cut a few slots in the top crust to allow it to vent, then place in the oven and bake for 20-30 minutes or until the filling is bubbly and the top crust is golden brown.