Veggie Pot Pie
One of the ultimate in comfort foods. Easy to make and great to make in large batches so you can freeze any leftovers in the fridge for another day.
| Category: | Savoury Mains |
Ingredients
Stew
| 2 tbsp light salad oil |
| 7 small potatoes, cubed into 1 cm cubes |
| 2 cups water (divided) |
| 2 medium carrots, cut into coins |
| 3 stalks celery, coarsely chopped |
| 4 green onions, chopped |
| 1 cup cabbage, coarsely chopped |
| 1 1/2 cups green beans, coarsely chopped |
| 1 1/2 cups spinach, coarsely chopped |
| 4 medium mushrooms, sliced |
| 1/2 tsp salt (or to taste) |
| 1/8 tsp pepper, ground (or to taste) |
| 1/2 sprig rosemary, finely chopped |
| 5 leaves sage, finely chopped |
| 1/4 cup white wine (optional) |
Thickening Agent
| 3 tbsp Frankie's gluten-free all-purpose flour blend |
| 1/2 cup water |
Veggie Pot Pie Directions
Start by preheating your oven to 375°F or 190°C
In a large pot heat to medium high heat and add your oil.
Then add your potatoes and let them cook for about 2-3 minutes. Add some salt. Then add your carrots and cook for another 2-3 minutes. Add your celery and continue to cook for 2-3 minutes.
Add a bit of water, just enough to cover the bottom of the pot. Stir the pot each time you add another vegetable.
Add a bit more salt and some ground pepper.
Add your green onion to the pot and stir in.
Next add your cabbage to the pot and stir in.
Add a bit more water to cover the bottom of the pot. Cover and let the pot cook the veggies.
While the veggies are cooking make your pastry: https://glutenfreeguy.ca/recipes/recipe/63-pie-pastry-savoury
Set the pastry aside once it has been made to let it rest.
Add some white wine to your pot, give it a stir. Add the remaining amount of water.
Add your green beans, mushrooms, and spinach. Give it a stir as best you can.
Add your fresh herbs and cover the pot again.
For the pastry, roll half of it out onto a well floured surface. Cut a shape larger than your pie plate and fit it into the shell. Trim the edges.
Back at the stew, take the pot off and stir. There should be enough liquid to just cover the veggies. At this point you want to try the stew and see if it needs any more salt or pepper. Add your garlic scape pesto at this point and stir it in.
Once you're satisfied with the flavour, make your thickening sauce by adding your water and gluten-free flour and whisk until smooth. The thickening sauce should be the consistency of thin wallpaper paste, nothing thicker. Stir this into the stew and continue stirring for 15-20 seconds and then turn off the heat.
Repeat the pastry rolling until all of your pie plates are filled with pastry. Set aside.
At this point your can either use pie pastry for your tops or use butter biscuits to top the pot pie. The nice thing with using the butter biscuits is that the biscuits will puff up a bit and give a flakier result and offer a different flavour than just using your pastry.
You can make the butter milk biscuit recipe here: https://glutenfreeguy.ca/recipes/recipe/95-buttermilk-biscuits
Roll your buttermilk biscuit pastry out to just thicker than pie pastry. Cut circles that are slightly smaller than the opening of the pie shell.
Putting it together: Scoop the stew into each of the pie shells filling them. Place a buttermilk biscuit disc on top and brush with melted butter.
Bake for about 30 minutes or until golden brown.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.