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
- 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)
- Preheat oven to 425 degrees F (218 C). Lightly grease 9x13" casserole dish.
- 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.
- Add the flour and stir with a whisk, then slowly whisk in the broth.
- 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.
- Once desired consistency is reached, add rest of the veggies.
- While the sauce is thickening, prepare crust (if making from scratch). Roll out to about 10x14" and then leave unbaked, and set aside.
- Once the sauce is thickened, add the vegetables are all cooked, adjust seasonings if necessary.
- 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.
Vegan- replace milk with almond milk
Yogic Cooking - replace veggies with whatever veggies are best suited for your body's Ayurvedic constitution.
