This time of year, comfort food is like a hot towel straight out of the dryer after coming in from the cold. It exemplifies its title; it’s truly comfort.
For me, pot pie is the ultimate, and for a long time, I figured we just had to do without. Our youngest son Beckham is dairy free, soy free, gluten free, egg free, and peanut free (I promise it’s as overwhelming as it sounds), so pot pies seemed like something we had to avoid.
But when I’m determined to do something, I always figure it out. I knew that if vegans could make “cheese” from cashews, then I could figure out how to make my baby a pot pie.
And from that determination, this creation was born. It’s stellar. It’s shareable. It’s loveable. It’s perfect for this fall weather.
I hope you enjoy this fall favorite (without all the junk!)
- 1 Tablespoon vegan butter
- 3 Tablespoons all-purpose gluten free flour blend (or regular whole wheat flour if not gluten free)
- 1¼ cups unsweetened almond milk
- spoonful of vegan butter
- ½ onion, peeled and diced
- 2 garlic cloves, peeled and chopped
- 2 cups frozen mixed vegetables (corn, peas, carrots, beans)
- 1 russet potato, washed and diced
- ½ Tablespoon fresh rosemary, chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 2 cups vegetable broth
- One batch of gluten free/dairy free biscuits
- Preheat oven to 425 degrees.
- In a small pan, heat spoonful of butter on medium heat.
- Add onion and garlic, and sauté until tender, about five minutes.
- Meanwhile, make the roux. In a large pot, heat butter over medium heat.
- Once melted, add the flour and whisk until butter is absorbed and mixture is crumbly.
- Slowly add in half of the almond milk and whisk until most of the clumps are gone.
- Add in the rest of the milk, bringing the mixture to a slow boil. The mixture should thicken.
- Reduce heat back to medium and add in the vegetable stock, stirring to combine.
- Add in the onion-garlic mixture, potato, frozen veggies, and spices.
- Stir to combine.
- Cook for 15-20 minutes, stirring occasionally.
- Meanwhile, make the biscuit recipe, but you don't have to roll out the dough to make biscuits. Set bowl aside.
- Once filling mixture is cooked well, pour into an 8 x 8 pan.
- Using a spoon, plop dough mixture on top of filling.
- Bake for 20-30 minutes.
- Brush melted [vegan] butter on top of biscuits.
- Serve with a salad.