Individual Super-Veggie Pot Pies
Prep time
Cook time
Total time
Tender veggies in creamy gravy. Buttery crust. Heaven. I have a love affair with things in mini, but if you’d like to prepare a large pot pie, please do! Just fill a 9" glass pie pan and serve in bowls. Otherwise, you’ll need twelve 3" ramekins, or six to eight 4" ramekins.
Author: Heather Crosby
Serves: 6 servings
Ingredients
Vegetable Pie Filling
- 1 teaspoon coconut oil
- 1 yellow onion, diced
- 3 stalks celery, diced
- 2 large carrots, diced
- 1 cup sweet potato, diced
- ¼ cup dry white wine
- 3 cloves garlic, minced
- 2 – 4 leaves kale, stems removed, chopped well
- 1 cup fresh green peas
- 1 cup chickpeas, cooked (1⁄3 cup dry)
- 1 ½ teaspoons thyme leaves
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Sauce
- 2 tablespoons chickpea miso*
- 2 cups vegetable stock
- 1 cup water
- 2 teaspoons arrowroot starch/flour
- ¼ cup cashews, soaked
Crust
- 1 ½ cups sorghum flour
- 1½ cups almond flour
- ¾ teaspoon sea salt
- ¼ cup + 1 teaspoon coconut oil
- ½ cup cold water
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 325°F.
- Warm a skillet to medium-high, add coconut oil, onion, celery, carrots, sweet potato, and wine. Saute for 7 minutes. Add garlic and saute for 3 minutes.
- While veggies cook, add all sauce ingredients to a blender. Puree until smooth.
- In a large mixing bowl, use a fork to combine all crust ingredients until crumbly and starting to stick together.
- Add kale, green peas, chickpeas, thyme, and sauce to your skillet, and stir for 5 minutes. Season with salt and pepper to taste. Remove from heat and fill ramekins almost to the top with the filling.
- If you’re rolling out a crust, roll dough into a ball with your hands, place on a sheet of parchment paper, and top with another piece of parchment.** Roll, then peel back top layer. Cut pieces of dough to cover the entire top of the ramekin. If you’re doing a crumble crust, break up dough with fork and sprinkle over top of filling — cover the entire top.
- Bake ramekins for 25 – 30 minutes. Serve warm.
Notes
*psst! The heat will compromise the probiotic benefits of the miso a bit — it’s used in this recipe mainly as a tasty seasoning.
**Roll out dough onto parchment, cut, then slide onto a cookie sheet and freeze for 5 minutes. Use an offset spatula to easily lift up crust “disks” to lay on top of ramekins.
Recipe from YumUniverse by Heather Crosby. Reprinted with permissions from BenBella Books. Copyright 2014.
**Roll out dough onto parchment, cut, then slide onto a cookie sheet and freeze for 5 minutes. Use an offset spatula to easily lift up crust “disks” to lay on top of ramekins.
Recipe from YumUniverse by Heather Crosby. Reprinted with permissions from BenBella Books. Copyright 2014.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/individual-super-veggie-pot-pies