Gluten (and guilt) Free Pot Pie
Modified from thecandidiadiet.com (I leave the meat and onions and garlic out)
Filling
2TBS coconut oil or olive oil
2-4 yellow squash depending on the size
1/2-1 stalk asparagus
1 peeled sweet potato
2 carrots
3-4 stalks celery
4 king trumpet mushroom sautéed
2 cups of veggie stock
1/4 cup coconut milk
1-2 TBS arrowroot powder
salt and pepper to taste
fresh herbs of choice
Topping
1/2 cup coconut oil melted
1/2 tsp baking soda
salt and pepper
4 eggs (I use Neat Egg substitute)
1/2 cup coconut flour with a dash of other gluten free flour mixed in (I like the King Arthur brand)
1/4 cup coconut milk
1 TBS apple cider vinegar
minced parsley for garnish (optional)
Heat oil in a heavy bottomed soup pot. Add sautéed mushroom, squash, carrot, sweet potato, and celery and sauté until tender about 6 minutes. Add 2 cups veggie stalk and coconut milk and bring to a gentle boil.
In a small bowl, add arrowroot powder and 1-2 TBS of cold water. Whisk to combine. Add to veggie mixture, stirring constantly until the mixture thickens. If it becomes too thick add more stock until the desired consistency is reached. Pour into a 13x9 casserole dish.
Preheat oven to 400 degrees.
In a large bowl, combine coconut flour, gluten free flour, baking soda, salt and pepper. Whisk to combine. In a medium bowl, add eggs or egg substitute, coconut oil (maybe a little olive oil as well), apple cider vinegar, 2-4 TBS of water (coconut flour needs it moist so adjust as you need to), then whisk until frothy (or just mixed well). Pour liquid ingredients with the dry and stir to combine.
Spoon and spread topping over filling mixture
Bake for 30-40 minutes until topping is golden brown and filling is bubbly
Ingredients
Pie Crust
1 cup almond flour
1 cup gluten-free flour blend plus additional for dusting cutting board
1/2 tsp kosher salt
1/4 tsp xanthan gum omit if your flour blend already has this
1/2 cup cold vegan butter or coconut oil suggested: Earth Balance vegan butter
1 tsp white vinegar
2 tbsp ice water
1 egg, for egg wash
Chicken Pot Pie Filling
2 tbsp ghee or dairy-free butter
2 tbsp tapioca starch
2 cups chicken stock or bone broth
2 cups shredded chicken
1 1/2 cups carrots
1 cups peas
3/4 cup pearl onions
1/2 tsp garlic powder
1/2 tsp thyme, dried
1/4 tsp turmeric
1/4 tsp sage, dried
1/4 tsp ground black pepper
Instructions
Preheat oven to 400 degrees.
Combine flours, xantham gum, and salt in a large bowl. Mix well. Quickly work in the cold vegan butter or coconut oil with your hands.
Mix vinegar and cold water. Work into to crust mixture one tablespoon at a time. Work until crust just comes together. Add additional ice water if needed.
Wrap crust in plastic wrap. Chill crust 30 to 60 minutes while you work on the filling.
For the filling, heat ghee large saucepan over medium heat. Add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
Slowly pour in the stock, whisking constantly. Cook for 1-2 minutes until thickened, whisking every few seconds.
Stir in the vegetables and chicken, cook for 3-5 minutes until heted through.
Add in the remaining spices for the filling and bring to a simmer. Season with additional salt and pepper, if needed.
Divided mixture into 4 large ramekins or ovenproof bowls.
Remove dough from the plastic wrap. On a floured surface divide into 4 parts and roll to fit ramekins. Press down to secure dough.
Whisk the egg with 1 tablespoon cold water. Using a pastry brush, lightly brush the egg wash onto the tops of the crusts. Cut 2 one inch vents in the top of each crust.
Bake pot pies until golden and crispy brown. Approximately 25 minutes.
Notes
If your bone broth is cold, warm to warm temperature for better results.
