Sage-Ginger Crusted Veggie Pot Pies


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


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 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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