Veggie Grain Free Pot Pie

Cold night, holidays, family or friend gatherings, comfort food desires...pot pie is basically a necessity in everyone's lives. This version has not only a gluten free crust, it has GRAIN FREE option as well!! And you would think an almond flour crust wouldn't be flaky but IT IS! I also use this crust for other pies like apple or pumpkin as well! It really is my favorite crust for anything!

What I love about pot pie is it is so versatile! You can literally stuff anything you want inside a flaky crust and call it a meal. Whatever veggies you got, put it in there! You could also add chickpeas or beans too! Whatever floats your boat. I have also made this using the my Cashew Sour Cream in place of the coconut milk and YUM! Hope you all enjoy this one as much as my family has!


INGREDIENTS:

​Filling:

• 1/4 cup veggie broth
• 4 potatoes, cubed
• 3 medium carrots, peeled & chopped
• 2 red/orange peppers, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 4 cloves of garlic, minced
• 2 cups of green beans, cut in half
• 1 Tbsp dried thyme
• 1 Tbsp dried parsley
• 2 tsp garlic powder
• 1 tsp onion powder
• 1tsp turmeric
• 1 tsp ginger
• 1-2 tsp himalayan salt (more to taste)
• 1/2 tsp black pepper
• 1/2 cup veggie broth
• 1/2 cup unsweetened almond or coconut milk
• 2 Tbsp tapioca starch (optional)

Almond Flour Crust:

• 1 1/2 cups of almond flour
• 1/2 cup of tapioca starch
• 1 flax egg (1 tbsp flax meal + 2 tbsp water combined)
• 3 Tbsp chilled coconut oil
• 1 tsp water
• 1/2 tsp coconut sugar
• 1/2 tsp salt

Gluten Free Crust

• 1½ cup gluten-free flour blend (I used Bob's Red Mill)
• ½ tsp coconut sugar
• ¼ tsp pink salt
• ¼ cup coconut oil, room temperature
• ¼ cup + 2 tsp coconut milk

DIRECTIONS:

Preheat oven to 375.

1. In a large pot on medium heat, add in the 1/4 cup of veggie broth. Add the garlic, onion and celery. Saute for about 7 minutes or until translucent.
2. Add the carrots, peppers, green beans and potatoes and all the spices. Cook for about 15 min or until they soften.
3. Add 1 cup veggie broth and coconut milk and allow to simmer for 10 minutes. Add more salt and pepper to taste.
4. Using a ladle, remove about 1/2 cup of the liquid, add to a small bowl and whisk in the tapioca starch. You don't want it to clump up in the pot with the veggies, so this is a great way to get it evenly dissolved.
5. Pour into the pot and stir well.
   
6. Remove from the heat. Pour into a 10 inch baking dish.
7. For the almond flour crust: in a food processor, add the all the ingredients for the crust and blend until combined into a lose dough.
8. Lay a sheet of unbleached parchment paper on the counter and put dough in the center. With a rolling pin, spread the dough in a large enough circle to fit onto the top of your dish.
9. Carefully pick up the paper/dough and transfer onto the top of the veggies.
10. With your hands, fix any spots that cut open or holes that happened in transfer with a little oil.
11. Cut 2-3 slits in the dough.
12. For the gluten free crust: In a large mixing bowl, add all the dry ingredients together and stir.
13. Cut in the coconut oil into dry ingredients with a fork. Pour in the coconut milk.
14. With your hands, knead until everything is combined. If it is really crumbly, add a tiny splash of more milk. You don't want it sticky but want to be able to make a big dough ball and roll out.
15. Put dough onto an unbleached parchment paper to make the rolling, lifting and putting in the pie pan easier. Roll the dough into a flat circle, the size of your pie dish. I used a 9 inch dish. Carefully lift and set over the top of the pot pie filing. Fill-in holes with extra dough if needed.
16. Put in the oven and bake for about 45 minutes or until it is golden brown and firm.

Note: You can use any veggies you like! I always switch it up depending on what I have in my fridge. You can always add kale and spinach as well to get more greens.