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.
- 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.
- In a medium pan add the coconut oil and sweet potatoes. Mix constantly over medium heat for about 10-15 minutes (until soft).
- Meanwhile, in a small bowl mix the gravy and milk. Set aside.
- Add the mixed vegetables to the pan with the sweet potato. Incorporate together for about 5 minutes.
- Next, add the gravy mixture to the pan. Cover and simmer for 10 minutes.
- 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 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
- Preheat the oven to 400 degrees Fahrenheit.
- Combine all of the dry ingredients in a bowl and mix together.
- Next add the milk to the dry ingredient. Then the butter.
- Form the dough in a ball and roll out.
- With a pizza cutter, slice the dough down the center both vertically and horizontally.
- 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.
- Place the dough over top of each filled ramekin.
- Brush melted butter over the tops of crust, if using, then poke 3 fork holes.
- Bake for 20-25 minutes, until the crust is golden brown.