Gluten-Free and Dairy-Free Vegetable Pot Pie

by Maggie on December 13, 2012

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Hallie from Daily Bites is hosting a Gluten-Free and Dairy-Free virtual dinner party this week.  A few of us have teamed up to bring you a week’s worth of healthier gluten-free and dairy-free holiday recipes. We’ve got a little bit of everything, I know you’ll find something you’ll love!

Each day this week, stop by the blogs listed below for a new recipe:

Now let’s get onto the Gluten-Free and Dairy-Free Vegetable Pot Pie, shall we?

This is one of our favorite comfort foods.  Pete and I work together to make this delicious pot pie and it’s a hit no matter who we share it with.   I love it because you can make the pie in stages, or make it ahead of time and heat it up when you’re ready to serve – your guests will oooh and ahh and no one will know it’s gluten-free, dairy-free, or meat-free!

Gluten-Free & Dairy-Free Vegetable Potpie

Filling inspired by The Candle Cafe Cookbook

For the Pie Crust:

  • 1 cup almond flour
  • ½ cup millet flour
  • ½ cup arrowroot flour
  • ½ tsp sea salt
  • 3 tablespoons certified gluten-free oats
  • ¾ cup coconut oil, chilled and broken into small pieces
  • 1 tablespoon ground chia mixed with ¼ cup water
  • 2 tablespoons cold maple syrup
  • 1-5 tablespoons ice cold water (only if needed)

Instructions:

1. Combine almond flour, millet flour, arrowroot flour, sea salt, oats, and the coconut oil in the food processor. Process until it resembles pea-sized crumbs.
2. Add the ground chia mixture and maple syrup and pulse until dough begins to form and combine.
3. If necessary, add ice cold water HALF A TABLESPOON at a time.
4. Remove dough from food processor, place in a bowl, and chill for approximately 30 minutes. Any longer and the dough will get rock-hard (check on it after about 20 minutes to make up for temperature differences).
5. Preheat the oven to 325 degrees.
6. Remove from fridge and roll dough out on a floured piece of parchment (I used millet flour to flour my work surface). Roll dough into a circle, until it’s approximately ¼ inch thick. Reserve some of the crust for topping (see below).
7. Gently place dough into a lightly greased pie plate (I use a 9 inch round pie plate) and place in the fridge until filling is ready.

For the filling:

  • 2 tablespoons extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1 medium sweet potato finely diced
  • 1 medium potato finely diced
  • ½ cup carrots finely diced
  • ¼ cup beets peeled and finely diced (golden or candy cane beets so as to avoid red potpie filling!)
  • ½ cup frozen peas
  • 1 cup chopped cauliflower
  • 1 cup chopped mushrooms (cremini or button)
  • 1 leek thinly sliced and halved
  • a splash of red wine vinegar
  • 1 cup dairy-free milk
  • 1 handful of finely chopped spinach or kale (fresh or frozen will work)
  • 3 tablespoons olive oil or coconut oil
  • 3 tablespoons quinoa flour
  • 1 cube of veggie stock in 2 cups of hot water
  • 1 teaspoon sea salt (not needed if using veggie stock)
  • black pepper to taste
  • 1 bay leaf

Instructions:

1. Preheat the olive oil in a large saucepan (over medium heat).
2. Add garlic, potatoes, carrots, beets, peas, cauliflower, mushroom and leeks.  Cook for 5-10 minutes until veggies have softened a little bit.
3. Stir in red wine vinegar, non-dairy milk, and spinach.
4. Add the remaining ingredients and cook slowly until the vegetables are tender and the mixture is creamy.  About 15-20 minutes.  You don’t want your veggies to get mushy as they will continue to cook once in the oven.
5. Add the veggie potpie filling to the prepared pie crust.
6. Roll out the remaining pie dough and cut the dough into shapes (using cookie cutters) and place on top of the filling.
7. Bake for 45-50 minutes at 325 degrees F.   WATCH to make sure the crust doesn’t get too brown.
8. Let cool before cutting into the pot pie.

Yield: 6-8 people.

Notes:

– Feel free to make the pie crust, mushroom gravy, or the potpie filling a day or two ahead to spread things out and make it easier.
– You could also add diced tofu or ground tempeh.
– We leave our potatoes and carrots unpeeled since we get most of our nutrients from the peels (we buy organic, and it’s much easier to leave them unpeeled).
– You can use just about any vegetable combination in this dish.