Gluten-Free, Vegetarian Pot Pie
Servings: 6
Preparation Time: 25–30 minutes
Ingredients:
Crust:
- 2 cups almond flour*
- 1 cup coconut flour
- 1 cup butter, softened
- 1/2 teaspoon salt
- ice water, as needed
Filling:
- 1/2 cup yellow onion, chopped (1/2 inch)
- 2 tablespoons coconut oil
- 2 1/2 cups vegetable broth
- 1 3/4 teaspoons cumin
- 1/2 cup Coconut Cream Concentrate
- 12 cups your favorite veggies (I have used sweet potato, asparagus, zucchini, corn, and all have been delicious. Experiment and share how it turned out!)
- 2 small potatoes, cubed 1/2 inch
- 1 cup carrots, sliced
- 1/2 cup peas
- 1/2 cup broccoli
- 1 tablespoon coconut flour (or as needed to thicken)
Directions:
Dough:
Mix almond and coconut flour with the salt, and then slowly fold in softened butter until it crumbles. Stir in water by the tablespoon and mix dough thoroughly by hand. Once dough is mixed, divide in half and roll into balls. Cover or wrap balls and put in fridge.
Preheat oven to 425 degrees F.
Sauté onions in coconut oil until they become translucent. Heat vegetable broth in a medium pot and bring to a boil. Once boiling, add cumin and lower head to medium. Add Coconut Cream Concentrate. Add vegetables to mixture and let simmer 15 minutes stirring frequently.
While mixture is simmering, take 1/2 the dough and push down into the dish in a fairly thin layer and up the sides to cover the dish. Roll out remaining dough to cover top and set aside. Fill the dish with rolled-out dough, making sure to fill any cracks.
Once mixture has simmered and dough is rolled out, add coconut flour to mixture to thicken the liquid. Pour mixture into dish. Take rolled top and lay over dish. If some cracks or falls apart, that’s okay, just press it back together and fill in cracks. Press edges together. Place in oven for 20–30 minutes or until dough is golden brown around edges.
Notes:
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
- If you want to make this recipe completely vegan, just substitute Earth Balance for butter. Also coconut oil may work, but I haven’t tried it yet.
- I use frozen broccoli florets and frozen peas to save time, and it turns out great.
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