Vegetable Pot Pie

                                                        

This was my first attempt at a vegan gluten-free pot pie. I must say it was an utter success. I looked at a few recipes online and made some adjustments to veganize it and take the wheat out.  You don't have to stay with the traditional vegetables. I added some cubed butternut squash in there. They are not in season right now so I used some from the freezer. Butternut squash provides an abundance of vitamins and nutrients known for preventing a wide variety of diseases. Its deep, golden color is a sign that it is packed with carotenes, an important antioxidant that can help reduce the risk of a number of life-threatening conditions. These winter squashes are easy to cook, making them an even more of appealing part of a  healthy diet.

It was a very comforting healthy meal.  Gluten-free, vegan, soy-free, nut-free

                                                              they're all in there


                                                                 Vegetable Pot Pie

Filling:
1 medium onion, diced coarsely
2 large carrots diced
2 large potatoes, peeled and diced into 1/2-inch chunks (I used Russet potatoes; I washed them, but I only peeled one)
1 cup diced butternut squash
1 tsp dried parsley
1/4 tsp ground thyme
3/4 teaspoon dried oregano
1/2 tsp sea salt
1/4 tsp peppercorn medley, ground
2 1/2 cups gluten-free vegetable broth
1 cup frozen baby peas
1 cup diced celery
2 tbsp earth balance divided
1/3 cup gluten-free flour mix (or whole wheat)
1 cup milk substitute (I used almond milk)
Crust:
1 cup gluten-free flour mix (or whole wheat)
3/4 tsp sea salt
1 1/4tsp baking powder
slightly less than 1 cup milk or non-dairy milk (I used full-fat coconut milk)
Directions:

In large, deep skillet or Dutch oven, or wok heat cooking spray and add the onions, carrots, celery, squash, potatoes, parsley, thyme, oregano, sea salt, and pepper. Allow to cook on medium-low or medium heat until vegetables are softened.
Add  broth and bring to a boil. Allow it to simmer about 2 minutes, then add peas and cook until tender.
Preheat oven to 375 degrees.  Meanwhile, in a saucepan, mix the 1/3 cup flour and 2 tbsp earth balance until blended, and heat on medium-low a minute or two until thickened. Add the milk gradually to make a white sauce. When the mixture is almost thickened, add to the vegetable mixture. When all is thickened nicely, pour into a greased casserole dish or pie plate. (I used a glass deep-dish casserole dish.)

In same saucepan, whisk together crust ingredients: flour, salt, baking powder, and milk. Pour over top of filling in casserole dish or pie plate.  Even out the topping with a spatula, not quite going to the edge of the dish (leaving this space allows venting, if needed). Place pot pie into preheated oven and bake for 30 – 45 minutes, until crust is lightly browned.

Mmmmmm!