I have always loved chicken pot pie, there is something about the creamy, chicken filling and the crispy crust that can make any winter meal feel like a celebration. I knew that I had to recreate this family favourite dish when we became vegetarians. Instead of relying on diary to make the stew creamy, I added pureed white beans. This also gives the dish a good source of protein. By replacing the regular flour with almond flour, I have managed to keep this decadent dish grain free. I like to top the pot pie with my Homemade Cranberry Sauce.
Vegetable Stew Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 large carrots, peeled and diced
- 4 cloves garlic, minced
- 1 pound white mushrooms, quartered
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 cup vegetable broth
- 2 cans of white beans
- 1 cup frozen peas
Almond Flour Crust Ingredients
- 2 cup almond flour
- 1 cup tapioca flour
- 4 teaspoons baking powder
- 1 tablespoon poultry seasoning
- ½ cup almond milk
- ½ cup olive oil
- ½ teaspoon sea salt
Step 1: Instructions for the Vegetable Stew
Preheat the oven to 375 degrees F.
Heat the olive oil in a large skillet over medium heat. Saute the onion, carrot, and garlic for 5-7 minutes, until the onion is translucent and soft. Add the mushrooms and cook for about five minutes. Add the rosemary, thyme, salt and pepper and cook for 30 seconds, until fragrant.
Puree 1 can of the beans in a blender and add to the pot. Slowly pour in the broth and stir. Add the other can of beans and peas. Simmer for 5 minutes.
Step 2: Instructions for the Almond Flour Crust
In a large bowl, mix together all of the ingredients for the crust topping. Using a wooden spoon, mix until all of the ingredients form a large ball. Do not over mix.
Step 3: Instructions for Assembling the Pot Pie
Pour the vegetables mixture into a large casserole dish.
Using your hands, spread the topping evenly over the vegetables.
Step 4: Instructions for Baking the Pot Pie
Bake for 25-30 minutes, or until the crust is golden brown and the casserole is bubbling. Let cool for five minutes and serve with green beans or a side salad. My family loves my homemade cranberry sauce with this dish. Enjoy!
