These gluten-free savory pot pies are perfect for a chilly autumn night.
2 tablespoon olive oil, divided
1/2 yellow onion, diced
1 clove garlic, minced
2 carrots, diced
1/2 cup frozen corn
1 cup frozen peas
1/2 cup frozen green beans
6 cremini mushrooms, quartered
1/3 cup unsweetened plain almond milk
2 cups low sodium vegetable broth
1 teaspoon sea salt, plus more for topping
1/2 teaspoon ground black pepper, plus more for topping
1/4 cup chickpea flour
2 tablespoon arrowroot starch
2-3 baby red potatoes, thinly sliced
Preheat oven to 425 degrees F.
Add 1 tablespoon. olive oil in a large saucepan over medium heat. Once hot, add onion, carrot, garlic, mushrooms, pepper, and salt, and then stir stir. Cook until soft, about 6-8 minutes.
Add the chickpea flour and arrowroot starch, and stir to incorporate.
Add almond milk, vegetable broth, frozen vegetables, and stir. Simmer until the mixture is thickened, about 10 minutes.
Divide the mixture evenly between 2-4 ramekins.
Top with the sliced potatoes and brush the potato slices with the remaining olive oil.
Sprinkle top with extra salt and black pepper.
Bake for 30-40 minutes, or until the tops are crispy and golden brown.
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