Gluten Free Veg Pot Pie


Boy, have things gotten busy around here!  There are so many things I’ve intended to post… I’m just going to add a few recent kitchen bits and ease back into the fray.

This pot pie comes together pretty quickly.  Reheats well.  Easily adapted to accomodate a bit of meat if you feed a variety of eaters.  Vary the veg to what you have on hand.  This version was heavy on cauliflower because organic cauliflower was looking good at the market!  Big salad on the plate with a slice of hearty pot pie is a lovely meal.

 

GFV Pot Pie

GFV Pot Pie + mesculin greens

Pot Pie

Filling:|
3 cloves garlic, crushed
4 carrots, sliced into coins
1 cup mushrooms, sliced
1 cup onion, diced
1 cup green peas
1 cup corn
2 cups cauliflower florets
1 small sweet potato, diced

Sauce:
½ – 1 cup vegetable stock or water
1 Tbsp brown rice flour
½  tsp salt
½ tsp pepper
1 tsp dried lemon peel
1 tsp dried onion
1 tsp dried dill or thyme or sage
1 cup cauliflower or potato
¼ cup dried mushrooms (optional)

Crust:
¾  cup brown rice flour
¾  cup garbanzo bean flour
½  tsp xanthan gum
½  tsp baking powder
½  tsp salt
1 Tbsp Earth Balance, softened or Olive Oil
½ – ¾ cup water, as needed to form non sticky dough

 

Optional Add-Ins:
1 cup chopped/shredded cooked chicken
1 cup white beans or garbanzo beans, cooked
1 cup tofu, cubed

  1. Heat oven to 400 degrees F.  Prep a 9×9 or 10×12 baking dish by lightly rubbing with oil.  Set aside.
  2. Start filling by putting veg into a large skillet with a bit of water (2 Tbsp).  Get things going over medium heat and let the veggies sweat while you prep the sauce.
  3. In Vitamix or blender, combine the sauce ingredients and blitz until smooth.  Taste and adjust the seasonings as needed.  Pour into skillet with the veg.  Stir to combine.
  4. In a large bowl, combine the dry ingredients for the crust.  Give those a nice stir to combine, then add the Earth Balance or Oil and about ½ cup of water.  Use a spoon to combine, then use your hands to make a ball of dough.  Add more water as needed to create a dough that is not sticky, but holds together enough to roll out.
  5. Lightly flour a work surface with rice flour.  Tip the crust dough onto the floured surface and roll it out to the size of your baking dish.
  6. Veg filling should be nicely cooked, so tip it into the prepared baking dish, then top with the rolled out dough.
  7. Place pot pie into pre-heated oven and bake for 15-20 minutes or until crust is lightly golden and fragrant.
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