As soon as I had concurred my fear of pie crusts, I wanted to make an abundance of fillings to go inside. I was also still searching for a hearty main dish for my ‘Majorly Awesome Vegan/Gluten Free Thanksgiving Recipe Roundup’, so vegetable pot pie seemed to fit that bill as well.
Pot Pies have a twinge of magic in them – a buttery, flaky crust piping full of warm and soft vegetables, blanketed in a savory sauce. I even added some lentils to mine – which you barely even notice, but it gives the pie a great boast. On top of being delicious, pot pies are amazingly versatile. If you don’t want to make a full pie, make small muffin cups for individual servings. Pot pies are also awesome for freezing for future meals, which I am always a fan of. If you don’t like some of the vegetables I included, feel free to switch it up!
Vegetable Pot Pie [Vegan/Gluten Free]
- 1 recipe of my Pie Crust, par baked
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 2 – 3 stalks of celery, chopped
- 2 large carrots, chopped
- 1/2 cup mushrooms
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 can of green beans, drained
- Salt & Pepper to taste
- Thyme leaves from 3 stalks
- 1 15 oz can pre-cooked lentils (or 1.5 cups cooked lentils), drained and rinsed
- 1/2 cup vegetable broth
- 3 – 5 tablespoons gluten free flour blend
- 1 tablespoon nutritional yeast (optional)
Let’s Make It:
- Prepare the pie crust as directed in the link, par baking it. Cut pie piece into long strips and set aside
- Over medium heat, saute onion, garlic, celery and carrots until soft (use a dry non stick pan, or a bit of oil)
- Add mushrooms, peas, corn, green beans, salt and pepper and thyme leaves, cook, stirring often, until warm and soft
5. Stir in gluten free flour, 1 tablespoon at a time, until a sauce forms (I used 3 tablespoons)
6. Once sauce forms, turn off heat and stir in nutritional yeast (optional)
7. Add pie filling to prepared pie crust. I had about 1/2 cup of filling leftover.
8. Layer the top pie piece in strips on the pie (or, however you desire). About halfway through doing this, my top pie pieces had a ‘toddler meltdown’, I just went with it. I figured it’d look ‘rustic..’ or something.
9. When you’re ready to bake your pie, preheat oven to 425 degrees for about 30 – 45 minutes, or until warm and bubbly. If the top crust begins to get too brown, cover loosely with tinfoil to prevent burning. I put a baking sheet underneath the pie to catch any potential spills
10. Serve warm, store any leftovers covered tightly.
11. You could freeze or refrigerate it before baking. If so, freeze before step number 9. If baking from frozen, cover until thawed, then uncover and continue baking until warm
What else would you put in your pie crust?