gluten free / dairy free / vegan option
Well….I am only 3 days late in posting this recipe which is honestly better than I predicted. It wasn’t necessarily a crazy week but it has been busy running around with my son trying to get his eye situation resolved. And with a huge sigh of relief I can say that he has been diagnosed with accomodative esotropia (crossed eyes). This is very common in children two and older and besides the headaches he gets from trying to focus causes him no significant pain. The first step is glasses and if that is not successful we will try patching his eyes followed by surgery as our last resort. We ordered his rubber glasses, blue ones, with the theory that since it is his fav color he might want to wear them. And yes, I know that is extremely unlikely to work since he is 2 and as stubborn a child as I have ever met. We also got state of the art indestructible, bullet proof lenses to go with them. Ok, just kidding about the bullet proof lenses, but the opthamologist did promise they would be hard to destroy. And with a skeptical look plastered on my face and my smart ass comments safely locked away I returned that promise with one of my own; “if there is even the slightest chance in hell that they can be broken, rest assured my kid will be the one to do it”.
okay…enough about me and on to the more important topic of food!! I decided to make this pot pie for a friend of mine who had recently been in the hospital for severe stomach issues. We cannot eat alot of the same foods and over the span of time we have been friends we have both slowly given up foods that we once loved. So when I found out she had been sick I reached out and asked what I could do to help. Her reply was….you guessed it, food. Whatever I made needed to be dairy free and gluten free but also be low spice and low acidity. Personally, I always veer towards comfort foods when either myself or someone else is sick. Unfortunatley, living with the dietary restrictions that myself and my friend have comfort foods tend to be off the table for us. For me, it is one of the main reasons I started this blog. On the one hand, I was more than willing to give up the gluten, dairy and refined sugar so I could reclaim my body and begin to heal. But on the other, I was devastated to think of all of my favorite foods being off limits and of all of the recipes I had grown up with disappearing in the blink of an eye. So, I did what any rational foodie would do. I pouted and moped around feeling sorry for myself. I ate what I was supposed to eat 99% of the time and here and there would go off the rails only to be slapped in the face with various unsavory ailments I won’t regal you with. And so the cycle went until one day I decided it was no longer worth the misery to eat those occasional “naughty” foods and that instead of giving up my favorite things I was just going to remake them to fit my needs. And here is one of my very first redo’s…..I am proud to introduce my new and improved vegetarian pot pie! Enjoy!
6 medium carrots; peeled and thinly sliced
1 large onion; finely diced
1 cup fresh or frozen peas
1 tsp French Thyme; dried
3 medium Yukon potatoes or 2 large sweet potatoes; peeled and chopped into 1 in pieces
2 cups vegetable broth
1/2 cup GF all purpose flour or gluten free flour mix #1
1/2 tsp black pepper; freshly ground
1 1/2 tsp kosher salt
4 TBS olive oil; divided
2 TBS butter or butter alternative
1 1/2 cups unsweetened almond milk
1/4 cup white wine; I prefer a sauvignon blanc but that’s purely because then I can drink the remaining bottle. A buttery chardonnay would work really well too! If you would rather not use wine, just sub in vegetable broth.
- Preheat oven to 400 F.
- Peel potatoes and chop them into 1 inch dice. Place potatoes in medium saucepan, cover with water and bring to a boil. Boil 15-20 minutes or until the potaoes are fork tender. Drain water and set aside in a bowl.
- While potatoes are cooking heat a large pot or dutch oven over med-high heat. Add 2 TBS of oil. Once oil is hot, add carrots and saute 15 minutes or until they begin to soften. Add onions and continue to saute until they begin to brown and carmelize; about 15 minutes. Transfer to bowl with potatoes.
- Reduce heat to medium and add butter and 2 TBS oil to same pot
- When butter is melted, add in the flour and stir constantly for 1 minute. Slowly and gradually add in the milk, broth, thyme, salt and pepper into flour mixture. Continue to stir constantly as sauce thickens; appx 10 minutes or until mixture coats a spoon. Stir in wine and cook for an additional minute
- Turn off heat. Stir in cooked vegetables and peas into sauce until well combined. Taste for salt and pepper.
- Pour mixture into 13×9 dish. Roll out your pie crust and place on top of the pot pie mixture. Helpful Tip: Make sure the crust is appx 2 inches bigger than your dish so you have plenty of edging to make a crust and seal in the pot pie mixture.
- Brush the top of the crust with 1 lightly beaten egg. And sprinkle with 1/2 tsp of salt. This will give your crust a nice golden brown color. Bake 20-25 minutes until filling is bubbling and crust is a beautiful golden brown.
As always, if you can eat dairy and gluten feel free to add it all back in!!! NOM NOM