Gluten-Free Fall Vegetable Pot Pie

January 15, 2014
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  • Serves 4
Author Notes

Growing up I remember the long days of playing in the cool late fall weather and stepping into my house filled with the savory aroma of a pot pie baking in the oven. The roasted vegetables in a succulent gravy with a buttery flaky crust surrounding it on all sides and the top. It was soo tempting to look at that I almost always burnt my mouth taking a bite without allowing any time to cool. Of course this was no homemade pot pie and back then I didn't have the allergy restrictions I do now (or at least I didn't know I did). In reminiscing over this long time favorite that I have been missing out on now since being gluten free I thought I would take a wack at my own version! See my recipe below for a gluten-free, dairy-free & vegetarian version! —Andie

What You'll Need
  • Yummy Filling
  • 3/4 cup chopped sweet potato
  • 3/4 cup chopped cauliflower
  • 3/4 cup peas
  • 3/4 cup chopped mushrooms
  • 3/4 cup chopped brocoli
  • 1/2 cup dried cranberries
  • 1/3 cup olive oil
  • 1/3 cup onion
  • 1/3 cup sweet rice flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cups vegetable stock
  • 1 cup almond milk
  • Crumble Oatmeal Topping
  • 1/2 cup almond flour
  • 1/2 cup purely elizabeth original oatmeal
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 8 tablespoons coconut oil
  • 4 tablespoons vegetable stock
  1. Preheat the oven to 375 an dlightly grease 4 ramekin dishes.
  2. In a saucepan, combine sweet potato, cauliflower, peas, brocoli, mushrooms & cranberries and place over medium heat. Add enough vegetable stock to cover and boil for 15 min. Remove from the heat and drain vegetables while savings the vegetable stock for use in the gravy (need 2 cups). Set the vegetables aside.
  3. Using the same saucepan over medium heat, heat the olive oil and add the onion. Cook until soft and translucent.
  4. Once the onion is soft, add the sweet rice flour, salt, pepper and spices and whisk. Raise the heat to medium/high and slowly whisk in the 2 cups of vegetable stock and 1 cup of milk. Bring to boil while still whisking and then reduce to simmer over medium-low heat until thick. Remove from heat and add the vegatables to the gravy. If it needs to be saucier add a couple more tbsp of almond milk (1 at a time) until desired consistency has been reached.
  5. Spread the mixture out between the 4 ramekins (any leftover vegetables can be served with rice for another meal) and set aside while you prepare the topping.
  6. To prepare the topping combine the oatmeal, flour & spices in a medium bowl or a food processor. Add the coconut flour and either mix in with hands until course or pulse in food processor (want pea sized crumbles or larger). Add in the vegetable stock and mix in with hands or pulse processor a few more times until combined.
  7. crumble mixture over the 4 ramekin dishes making sure to cover each completely. Now place in preheated oven and bake. Check the pot pies after 30 min. The pot pies will be done when the top has browned and the filling is bubbly.

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