pot pies are the epitome of all things cozy. I would make one at least a few times a week in elementary school before my allergies completely took over. I made those cute little ones that you find in the freezer section and they were always so delicious. It’s been years since I have been able to taste a pot, so I’m very thankful that this recipe has come into existence, And I’m sure you will enjoy it too! This pie is vegan, Gluten-free, And can be customized in anyway you like.

The crust is made with chickpea flour, Homemade vegan butter (You can substitute for normal vegan butter as I will have the vegan butter recipe on the blog soon) And wine. You can also substitute water for the wine if you don’t like using wine and you’re cooking. This crust will roll out like normal, as it is to be a thicker crust, But it still taste Great pressed into a pie mold.

The mushrooms I have chosen for this dish are oyster mushrooms, but you can use any mushrooms you like! I also opted to not have corn or peas, since I’m allergic to both and replace it with carrots and green beans.

Vegan Gluten-Free Pot Pie Recipe

Ingredients:

• Crust:
  • 1.5 cups Chickpea flour
  • 1 sticks worth of Homemade vegan butter (substitute for normal vegan butter if needed)
  • 1/4 cup dry white Wine (or water as substitute)
• Filling:
  • One small, sweet onion
  • Four cloves of garlic
    8 oz Oyster mushrooms (or any mushrooms of your choice)
  • One large handful of baby Carrots
  • 1 cans worth Green beans
  • 1/4 cup chickpea flour
  • 2.5 cups veggie broth
  • 1 tbs tamari
  • salt
  • pepper

Instructions:

1. Prepare the Crust:
   • Cut the cold butter into small cubes
     Mix chickpea flour, homemade vegan butter, and wine (or water) to form the crust.
   • Knead all the ingredients into a dough ball And divide into two
   • Roll out the crust to the desired thickness or press it into a pie mold.
2. Prepare the Filling:
   • dice the onion and crush the garlic, either using a knife or a garlic press
   • Add pan, filled with olive oil, and start sautéing
   • Preheat the oven to 350°.
   • chop Baby carrots
   • Add a quarter cup of chickpea flour to the mixture, as well as 2 1/2 cups of vegetable broth and a quarter cup of soy milk. Continue stirring
   • Add to the carrots, and then the green beans
   • Add to and salt and pepper to taste
3. Bake:
   • Prebake the crust in the ramekins or pie dish until around halfway cooked .
   • Take the pie crust out of the oven and add the filling put the top crust on
   • Bake at 350 for 45 minutes or until golden Brown
4. Serve:
   • Allow the pot pie to cool slightly before serving.
5. Place the prepared filling into the pie crust.

Enjoy your cozy and allergen-friendly vegan gluten-free pot pie!