Gluten-Free Vegetable Pot Pie

If you have dietary restrictions, you already know that certain foods… sometimes your favorite foods… are a no-no.

As a vegetarian for 15 years, I long ago gave up things like chicken pot pie, which was a staple in my house growing up. And the thing is, you don’t really miss those things much. Until you do. It’s not often that I run across a really worthy veggie pot pie.

If you’re gluten-free, you probably know exactly what I’m talking about, and pot pie might even be the thing you swoon for. They certainly do check a number of important boxes.

Speaking of checking a lot of important boxes, this recipe does exactly that. If you’re a vegetarian or if you’re gluten-free, I’m here to tell you that pot pie is back on the menu!

Ingredients

Crust

1 pkg gluten-free pie crust mix
16 Tbsp butter or dairy-free butter alternative (227 g)

6 Tbsp Water, ice-cold (90 mL)

Roasted Vegetables

3 lb carrots, sliced into 1 inch pieces (1361 g)
2 lb Brussels Sprouts, sliced in half (908 g)

1 large onion (241 g)
6 garlic cloves, finely chopped
3 Tbsp olive oil (45 mL)

1 Tbsp kosher salt
1 Tbsp paprika
1 tsp freshly ground black pepper

½ cup water, if needed (120 mL)

Sauce

4 cups Vegetable Broth (960 mL)
½ cup Garbanzo Bean Flour (60 g)

Instructions

Preheat the oven to 375°F.
Prepare your pie crust according to the directions on the package. Shape the dough into one disc to make one large pie. Place this in the refrigerator while you prepare the filling.
Put the carrots, Brussels sprouts, onion, garlic, olive oil, salt, paprika, and the pepper into a large 15-inch cast-iron skillet (or 13 x 9 x 2-inch baking dish). Stir well to coat everything evenly. Bake for 35 minutes, stir, and add the ½ cup water (if necessary), and bake for another 35 minutes. The vegetables should be crisp-tender.

When the veggies are about 15 minutes from being done, start the sauce. Combine the vegetable broth and garbanzo bean flour in a medium saucepan over medium heat, and whisk to combine. Whisk occasionally, until the mixture thickens, 5-10 minutes.
Pour the sauce over the vegetables. Stir to coat everything well.
Roll the pie crust between two pieces of plastic wrap, to the size of your pan. Place the crust over the cooked vegetables, and crimp the edges of the dough around the edges of the pan. Lightly salt and pepper the top of the pie.