Vegan Pot Pie
This Vegan Pot Pie has a scrumptious flaky gluten-free & paleo crust and the creamy filling is absolutely loaded with vegetables! This hearty, filling meal is perfect for chilly days and freezes well.
Servings 6 servings
Ingredients
For the crust
- 1 ⅓ cups (120g) almond flour
- ½ cup (70g) cassava flour
- 3 tablespoons nutritional yeast
- ¼ teaspoon dried thyme leaves
- ½ teaspoon sea salt
- 6 tablespoons refined coconut oil chilled
- 1 flax egg
- 2 tablespoons unsweetened almond milk or cold water
For the filling
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- ½ pound cremini mushrooms diced
- 1 large Yukon gold potato diced
- ½ cup fresh or frozen peas
- 2 garlic cloves minced
- 1 tablespoon + 2 teaspoons arrowroot or tapioca starch
- 1 ½ cups low sodium vegetable broth
- ½ cup unsweetened almond milk
- ¼ teaspoon dried thyme leaves
- Salt & pepper to taste
Instructions
For the crust
- Combine the almond flour, cassava flour, nutritional yeast, thyme, salt, and coconut oil in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal. In a small bowl, whisk the flax egg with the almond milk and then add to the dry ingredients. Pulse/mix again until the dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.1 ⅓ cups (120g) almond flour, ½ cup (70g) cassava flour, 3 tablespoons nutritional yeast, ¼ teaspoon dried thyme leaves, ½ teaspoon sea salt, 6 tablespoons refined coconut oil, 1 flax egg, 2 tablespoons unsweetened almond milk
- Divide the dough into two equal pieces and form into flat, round discs. Wrap each dough disc in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- When you’re ready to bake, preheat oven to 375°Roll out one round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle. Carefully lay dough into a 9-inch pie dish (not deep dish). If the dough breaks, that’s okay! Just press it back into place and repair any holes/cracks that may have formed. Bake for 15 minutes or until it looks set. Prepare the filling while the crust bakes.
For the filling
- Heat olive oil in a large saucepan pan. Add onion, carrots, and celery and cook until onions are translucent. Add diced mushrooms and cook until well browned and any liquid has evaporated.2 tablespoons olive oil, 1 large yellow onion, 2 carrots, 2 celery stalks, ½ pound cremini mushrooms
- Stir in the potatoes, peas, garlic, and arrowroot powder and cook 1 minute. Add broth, almond milk, and thyme. Bring to a boil, reduce heat and simmer for 10 minutes or until potatoes are fork-tender. Add salt and pepper to taste.1 large Yukon gold potato, ½ cup fresh or frozen peas, 2 garlic cloves, 1 tablespoon + 2 teaspoons arrowroot or tapioca starch, 1 ½ cups low sodium vegetable broth, ½ cup unsweetened almond milk, ¼ teaspoon dried thyme leaves, Salt & pepper
- Let the crust and filling cool slightly while you roll out the top layer of crust.
To assemble
- Roll out the second round of dough in between two sheets of parchment or on a silicone baking mat into a 12-inch circle.
- Fill the crust with the filling, and then top with the second round of dough, sealing the edges with a fork. Use a knife to make some holes in the top crust to allow steam to escape.
- Place the pie on a baking sheet for 30 minutes or until the pie is golden brown on top and the filling is bubbling. Tent with foil if the pie starts to brown too quickly!
- Remove from the oven and let cool for 10 minutes before slicing and serving!
