Vegan Pot Pie

Tom Wigginton • November 27, 2012

Crust


2 cups gluten-free flour
1/2 tsp salt
1/3 cup water
2/3 cups olive oil


Mix together, cut in half, roll out each half in between two sheets of parchment paper, and make a circle. One will be the bottom crust the other the top.



Pot Pie


1 carrot
2 small or 1 medium potato, feel free to use sweet potato as well
1 head of broccoli
1 bunch of kale
Option to add chicken breast, chicken sausage or turkey
1 small onion
2-3 cloves of garlic
Feel free to use any in season vegetable
1 cup vegetable stock
2 cups coconut milk or almond milk
3 tbs corn starch or thickener
1 tbs of fresh sage, tarragon, thyme
Sea salt and pepper to taste



If using meat, cook for 3-5 minutes in some olive oil. Add vegetables and cook until almost tender. Add spices at the end. Mix the liquids and thickener together and add to vegetables and meat. Put in pie dish with the bottom crust. Top with top crust and put three slashes in the top of the crust with a sharp knife. Cook at 425 for 45minutes to an hour, until crust is golden brown and the center is bubbling.

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