Gluten Free Vegetarian Pot Pie Recipe
Description
Are you looking for a hearty comfort food meal that's also vegetarian and gluten-free? This gluten-free vegetarian pot pie recipe is just what you need! It's a delicious and hearty dish that is sure to please everyone in the family. This dish is filled with flavorful vegetables and a creamy sauce, all wrapped up in a golden, flaky crust. It's the perfect meal for a cozy night at home or a special occasion. Plus, it's easy to make and only requires a few simple ingredients. So, let's get started!
Prep Time
This gluten-free vegetarian pot pie recipe takes about 20 minutes to prepare. You will need to preheat the oven and gather all of your ingredients before you start. This time includes chopping the vegetables, making the sauce, and assembling the pot pie.
Cook Time
This gluten-free vegetarian pot pie recipe takes about 45 minutes to cook. This includes baking the crust and baking the filling. Make sure to check on your pot pie regularly to ensure it is cooking evenly and not burning. The pot pie is done when the crust is golden brown and the filling is bubbling.
Ingredients
For this gluten-free vegetarian pot pie recipe, you will need the following ingredients: 1 sheet of gluten-free pie crust, 1/4 cup of olive oil, 1 onion, 1 bell pepper, 2 cloves of garlic, 1/2 teaspoon of dried oregano, 1/4 teaspoon of red pepper flakes, 1 cup of frozen corn, 1 cup of frozen peas, 1 can of black beans (drained and rinsed), 2 cups of vegetable broth, 1/4 cup of all-purpose gluten-free flour, 1/4 cup of almond milk, and salt and pepper to taste.
Instructions
To make this gluten-free vegetarian pot pie recipe, start by preheating your oven to 350°F. Then, roll out the gluten-free pie crust and place it in a 9-inch pie dish. Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from the oven and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper, garlic, oregano, and red pepper flakes and cook until the vegetables are softened, about 5 minutes. Add the corn, peas, and black beans and cook for an additional 5 minutes. Add the vegetable broth and bring to a simmer. In a small bowl, mix together the gluten-free flour and almond milk until a paste forms. Add the paste to the skillet and stir until the sauce thickens, about 2 minutes. Season with salt and pepper to taste.
Pour the filling into the prepared crust and bake for 25 minutes. The crust should be golden brown and the filling should be bubbling. Let cool for 10 minutes before serving.
Equipment
For this gluten-free vegetarian pot pie recipe, you will need a 9-inch pie dish, a rolling pin, a large skillet, a small bowl, and a whisk.
Notes
The pot pie will keep in the refrigerator for up to 4 days. To reheat, place in a preheated 350°F oven for 10-15 minutes, or until heated through.
Nutrition: Per Serving
Calories: 420, Fat: 12g, Cholesterol: 0mg, Sodium: 500mg, Total Carbohydrate: 60g, Protein: 12g, Fiber: 8g
Recipe Tips
For a creamier pot pie, substitute the almond milk with heavy cream. You can also add in other vegetables of your choice, such as mushrooms, carrots, or celery. For a cheesy topping, sprinkle shredded cheese over the top of the pot pie before baking. Finally, for a crunchy topping, mix together 1/4 cup of gluten-free bread crumbs or panko and 2 tablespoons of melted butter and sprinkle over the top of the pot pie before baking.
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