This simple, veggie-filled pot pie has all the comforts of chicken pot pie. The crumble crust is a delicious twist on the classic.
Course
Dinner, Lunch, Main Dish
Cuisine
American, Vegetable
Prep Time30minutes
Cook Time30minutes
Total Time1hour30minutes
Servings6servings
Ingredients
Veggie Pot Pie
1tbspolive oil(or coconut oil)
1largeyellow onion(Or Vidalia onion, diced)
2clovesgarlicminced
3cupsVegetable broth or stock
2cupsMixed frozen vegetables(corn, peas and carrots work well)
1cupFrozen beans of choice(I used frozen lima beans, but green beans or edamame also work)
1/4cupNon-dairy milk(almond, cashew, or coconut milk, but only tested with almond)
1/4cupGluten-free all-purpose flour(I used Bob’s Red Mill brand)
2Nutrition Tips
1/2tspbay leaves
1/2tspGarlic Powder
1/4tspDried thyme
pinchSalt and freshly ground pepper, to taste
Gluten-free Crumble Crust
1cuprolled oats
6tbspalmond meal
3tbspNutritional Yeast
1/4tspGarlic Powder
1pinchLunches
1pinchMaking Food Fun
Salt and freshly ground pepper, to taste
coconut oil(to combine)
Instructions
Veggie Pot Pie Filling
Preheat oven to 350º F
In a large stock pot over medium heat, add the olive oil followed by the onions and garlic. Cook until translucent, about 5-7 minutes.
Add the broth, followed by the veggies, beans and non-dairy milk; stir to combine.
In a small bowl, whisk together the flour with about 1 cup of warm broth until no clumps remain.
Slowly pour into the pot, stirring constantly.
Add bay leaves, spices, salt and pepper and bring to a boil.
Taste and adjust seasonings.
Making the Crust
In a medium bowl, mix together oats, almond meal, nutritional yeast, spices, and salt and pepper.
Add coconut oil, 1 teaspoonful at a time, breaking it up with your hands, until the mixture sticks together enough to form a dough.
If serving family style, transfer veggie filling to a casserole dish and crumble pieces of topping all over top. Bake for 20-30 minutes until filling is bubbly and crumble is set.
If using individual ramekins, transfer filling to each ramekin, place a palm-sized, flattened dollop of topping on each ramekin, allowing room on the edges for steam to escape, and bake for 20-30 minutes, until topping is browned and set.
Recipe Notes
Equipment: Large stock pot, medium bowl, individual ramekins or casserole dish. Notes: If you’d like to add diced chicken breast to the recipe, simply season it with salt and pepper and brown it in a bit of olive oil or coconut oil in the same stock pot you’ll use to make the filling; once browned, remove the chicken from the pot, set aside, continue with the recipe below, and add the chicken back to the pot before transferring the filling to the casserole dish to bake.