Vegan Pot Pie

By vdub

Hello all! Is it still cold in your neck of the woods? I hope so, so that you can make this wonderfully comforting Chicken Pot Pie! (Although I know you would like it any time of year )!

Ingredients

• Crust:
• 1 cup brown rice flour
• 1/2 cup garbanzo bean flour
• 1/2 tsp xantham gum (acts as gluten to stick gluten-free flours together. if you don’t have any, no worries! The crust just won’t stick together as much)
• 1 tsp baking powder
• 1/2 tsp salt
• 3 Tablespoons olive oil
• Tablespoons of water as needed
• Filling:
• 3 cloves of garlic
• 4 carrots
• 2 celery stalks
• 5 mushrooms
• 1/2 cup chopped cabbage
• 1/2 onion
• 1/2 cup green peas
• 3/4 cup chopped firm tofu
• 1/4 cup chicken stalk (or water)
• 1 Tablespoon brown rice flour
• 1/2 tsp each of salt, pepper, and thyme

Details

Servings 1
Adapted from spoonfulofsugarfree.com

Preparation

Step 1

First, mix the dry ingredients of the crust together. Then add the olive oil and stir. Add tablespoons of water as needed until the dough sticks together to roll into a ball. Refrigerate dough while you prepare the filling.

For the filling, chop all the veggies into bite-sized pieces. In a skillet on medium-high heat, place all the veggies in to brown slightly. Add a dash of water as needed to prevent burning. Next, add the chicken, chicken stock, flour, and spices. Mix and cover for a few minutes.

Pour the filling and it’s juices into a pie pan or a oven-safe dish.

Take the dough out of the fridge and roll onto a flat surface. Use extra flour as needed to prevent sticking. Lay the rolled out dough on top of the veggies. If the dough breaks apart, don’t worry! It looks really fun when the crust is laid in pieces. I even took the extra dough and shaped it into a heart for decoration!

Bake at 400* for 20 minutes, or until the crust is golden and the filling bubbles.

Serves 6 hungry people

Best eaten in bowls