Sage-Ginger Crusted Veggie Pot Pies

Potpie

I’ve always loved potpies but never had a homemade pot pie before. One day, while watching the cooking channel, one of the chef’s was making a potpie. I was so intrigued. I was up for the challenge to make a vegetarian pot pie because, of course, the one on T.V was made with chicken and made with all purpose flour. Mine version is Vegetarian and Gluten-free. They are also low-carb because the crust is only on the top. This recipe came just in time for the cold season!

Servings: Makes 4 1-cup ramekins cup.

 Inside/Filling Ingredients

  • 1 tsp coconut oil
  • 2/3 cup diced sweet potatoes (1/2 medium potato)
  • ¼ cup frozen peas
  • ¼ cup carrots, diced
  • ¼ cup celery, diced
  • ¼ cup corn (frozen or cut from cob)
  • 1 ½ cup veggie gravy (click here for recipe)
  • ¼ cup of mylk (non-milk)

Quick Veggie Alternative: Instead of the peas, carrots, celery and corn 1 ½ cup frozen mixed veggies can be used.

Inside/Filling Instructions

  1. In a medium pan add the coconut oil and sweet potatoes. Mix constantly over medium heat for about 10-15 minutes (until soft).
  2. Meanwhile, in a small bowl mix the gravy and milk. Set aside.
  3. Add the mixed vegetables to the pan with the sweet potato. Incorporate together for about 5 minutes.
  4. Next, add the gravy mixture to the pan. Cover and simmer for 10 minutes.
  5. Remove from heat then divide the mixture into 4 1-cup ramekins 3/4 full.

Caution: Do no overfill the ramekin or while the potpies are in the oven the will over flow and there will be a mess!

Sage-Ginger Crust

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Sage-Ginger Crust Ingredients

  • 1 cup gluten-free all purpose flour
  • 2 tsp baking powder
  • ½ tsp sage
  • ½ tsp ginger
  • ¼ tsp oregano
  • 1/8 tsp salt
  • 1/3 cup rice milk (or almond milk)
  • 2 tbsp cold coconut butter
  • 2 tbsp melted coconut butter, optional for topping

Outside/Crust Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Combine all of the dry ingredients in a bowl and mix together.
  3. Next add the milk to the dry ingredient. Then the butter.
  4. Form the dough in a ball and roll out.
  5. With a pizza cutter, slice the dough down the center both vertically and horizontally.
  6. Roll one quarter of the dough into a small ball then mash with your palms against the counter top. You should have a disc now, a little wider than the ramekin cup.

Assembly

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Assembly Instructions

  1. Place the dough over top of each filled ramekin.
  2. Brush melted butter over the tops of crust, if using, then poke 3 fork holes.
  3. Bake for 20-25 minutes, until the crust is golden brown.

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