This recipe was a series of experiments. The whole reason I made a pot pie was because I wanted to try a gluten free pie crust that works for my specific food allergies. One day I may get around to writing a separate post about the pie crust, but that is a story for another day :)
I've never made a gluten-free pie crust before. So that was challenge #1.
I've also never made a pot pie before. That was challenge #2.
Since I've never made a pot pie, I didn't really know what goes into a traditional pot pie- but after reading oodles of recipes, I learned that it typically includes butter, and a lot of cream. I wanted a dairy-free pot pie filling, so that was challenge #3.
I chose to make four mini-pies instead of one large pie, because I planned to freeze individual portions for reheating later. But you could certainly make this dish as one large casserole. Note: the pie crust in the photos IS gluten free, but was NOT vegan. The rest of the pot pie is vegan. To make the entire recipe vegan, simply use a vegan shortening in the pie crust.
This recipe is linked to Cybele Pascal's Allergy Friendly Friday <-- follow the link for more allergy-friendly recipes and ideas.
OK, here is the step-by-step:
Gluten Free Vegan Mini Pot Pies (no gluten, dairy, soy, egg, corn or potato)
Makes 4-5 mini casseroles, or one large casserole
Prep time: 30 minutes
Bake time: 50 minutes
1 tablespoon olive oil
1 medium head of fennel, finely chopped (about 1 1/2 cups)
2 stalks celery, chopped (about 1 cup)
2 cups baby onions, blanched and peeled
3-4 medium carrots, peeled and chopped (about 1 1/2 cups)
Baby Bella mushrooms, chopped (about 1/2 cup)
Sea salt and black pepper to season
1/4 cup gluten free flour mix
1 cup allergy-friendly vegetable broth
1 cup rice milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup fresh parsley
1 tablespoon apple cider vinegar
Gluten free pie crust (use your favorite, or recipe below)
Approximately 1/3 cup rice milk plus 1 teaspoon agave- to brush the tops of the crusts for browning
Flaked sea salt and cracked black pepper- for tops of crusts
Prep: Blanch and peel the baby onions.
Chop all of the veggies. Chop. Chop. Chop. It is a lot of veggies :)
Heat the oven to 375 degrees F and put rack in the middle.
Heat olive oil over medium heat in large pan (I used a large cast iron pan). When it is hot, add fennel, celery, onions, and carrots, and cook until softened, and onions are translucent, about 2-4 minutes.
Add mushrooms, season well with sea salt and freshly ground pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 5-7 minutes.
OK, roll out pie dough and trim to fit the top of your casserole (I just used the lid as a guide):
Place mini-pies on baking sheet, and bake in center of oven at 375 degrees F for 45-50 minutes, or until top is golden brown and filling is bubbling hot. These are about halfway done (I was really impatient and kept checking to see if they were going to turn out ok :)
And finally... Ta-da!
Easy Gluten Free Pie Crust
Makes one 9 inch pie crust
This pie crust can be made up to 3 days in advance and kept in the refrigerator until ready to use
1/2 cup non-dairy, non-soy shortening (such as Spectrum Organic Shortening)
2-4 tablespoons cold water
5 oz (about 1 1/4 cups) gluten free flour mix
1 teaspoon fine sea salt
1 tablespoon sugar
1 teaspoon guar gum
Cut shortening into 1/2 inch pieces and place it in the freezer for 15-30 minutes.
Chill some water with ice cubes while preparing the dry ingredients.
Combine the flour, salt, sugar, and guar gum in bowl of food processor and mix until combined.
Add the shortening and pulse 6-10 times, or until the mixture resembles a coarse meal with some pea size pieces of flour-covered shortening. Do not over mix!!!
With processor running (I use the "dough" setting, with the "S" blade), add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. You want just enough water so that when you pinch the dough, it holds together. Do not add more water than necessary. Do not over process.
Remove the dough from the food processor and shape into a disc. Wrap in plastic wrap and refrigerate at least one hour, or up to 3 days.
When ready to roll the dough, place a piece of parchment paper on the counter, and sprinkle with gluten free flour. Place dough on parchment, and sprinkle the top of the dough with flour before rolling. Roll dough to desired size and shape (a cool rolling pin helps, I actually stick mine in the freezer first). Tip: if you are making several small pie crusts, divide the dough, and roll out one section at a time, keeping remaining sections in the refrigerator until you need them.
Lift the entire piece of parchment from the counter, flip and carefully center dough over the casserole, lay dough on top of filling/dish, and carefully peel away parchment paper. Voila!