Fall Comfort Food

When the leaves begin to change colors and the air begins to get crisp, I not only LOVE pulling out my boots, but also my favorite fall comfort foods :)!

Although I’ve made Pot Pie before, this was the first time I’ve made one since being gluten-free. And I have to say, it was delicious! It’s kinda like an early version of Thanksgiving :)….a little gravy, a little crust and a lot of veggies….all the things that make most go YUM!

If I wanted to do a simple but delicious Thanksgiving meal, I could see making this as the main course along with a few sides like mashed potatoes and cranberry sauce. But alas, Thanksgiving is my favorite holiday….so my menu is generally pretty big :).

For the base of the recipe, I used the Minimalist Baker’s Pot Pie Recipe….and then made usual Kajal changes and tweaks from there. I hope you enjoy!

xo,
Kajal

Veggie, GF Pot Pie

Veggie Gluten Free Pot Pie
 
Ingredients
  • 2 tbsp olive oil
  • ¾-1 teaspoon asafetida (you can replace with ¾ cups chopped onion + 2 cloves minced garlic)
  • 4 cups veggie broth
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ½ cup mushroom, sliced
  • 2 cups fresh cauliflower, small florets
  • ½ cup green beans, de-stemmed and cut into 1 inch pieces
  • 1/ cup frozen peas
  • 1 med. potato, diced
  • ½ cup milk
  • ½ cup Bob's Red Mill, 1 to 1 Baking Flour
  • 2 bay leaves
  • 2 teaspoon salt, or to taste
  • ½ teaspoon pepper
  • ¼tsp dry marjoram
  • ½ tsp dry thyme
  • ¼ tsp dry sage
  • 1 batch GF Pie Crust(or you can try something store bought, like puff pastry)
Instructions
  1. Preheat oven to 425 degrees F (218 C). Lightly grease 9x13" casserole dish.
  2. Add 2 Tbsp olive oil to a large saucepan over medium heat. Once oil is warmed, add bay leaf and then add asafetida – gently stir for a 30 seconds (if you use onion and garlic, then sauce for 4-5 minutes). Then add celery, carrots and mushroom and cook – about another 4 minutes.
  3. Add the flour and stir with a whisk, then slowly whisk in the broth.
  4. Add milk, salt, pepper, marjoram thyme, sage and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out ½ cup of the broth and add 1-2 Tbsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
  5. Once desired consistency is reached, add rest of the veggies.
  6. While the sauce is thickening, prepare crust (if making from scratch). Roll out to about 10x14" and then leave unbaked, and set aside.
  7. Once the sauce is thickened, add the vegetables are all cooked, adjust seasonings if necessary.
  8. Discard the bay leaves and pour mixture into greased casserole dish. Top with pie crust and brush the top of the crust with milk. In oven, place a large piece of foil under your casserole dish to catch any possible overflow. Bake until the crust is golden brown and the filling is bubbly (about 20-25 minutes). Let cool for 5 minutes before serving.
Notes
Gluten Free- Yes!

Vegan- replace milk with almond milk

Yogic Cooking - replace veggies with whatever veggies are best suited for your body's Ayurvedic constitution.

 

 

 

 

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