Nothing says comfort like a pot pie! Especially when cold weather hits. As a registered dietitian nutritionist, I work with clients who have a variety of health conditions so with that in mind, I have created a pot pie that it gluten free, low fodmap and plant based that is mouthwatering enough to serve all of your holiday guests! I don’t need a special request from every family member and holiday guest when I make a dinner so I wanted everyone to love it just as much!
I often make a pot pie to serve for special winter occasions. It is warm, flavorful, yet delicate too!
Winter Vegetable Pot Pie
I think that this recipe is delicious as is which is meat free but you could add some chicken if you like. If you have someone who needs a vegan version, leave out the cheese. You can vary the vegetables in the pot pie based on the seasons.
3 cups uncooked kale or other greens
1 cups carrots, peeled and cut into julienned pieces
1 cup cubed potatoes
1 cup peeled and cubed turnips
1-2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
Pepper to taste
1 tablespoon garlic oil
3 cups vegetable broth (made without onions and garlic, there are several on the market but you can also make your own vegetable broth)
2 teaspoon corn starch
1 tablespoon olive oil
1 cup cooked lentils
2 cup low fodmap flour mix, I use either gluten free Bob’s Red Mill or King Arthur (I have not tested making my own yet)
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup smoked Gouda (optional)
1 tablespoon chives, chopped
3/4 cup your choice of milk (plant or cow’s milk)
1/2 cup Earth Balance Tub Margarine (directions below)
Preheat oven to 425 degrees. Oil a cookie sheet and spread carrots, potatoes and turnips on it. Lightly drizzle with olive oil and salt. Roast the veggies until they get crispy and brown. While the veggies are cooking, saute the kale or other greens in a skillet. In pot pie pan, warm the broth & make a paste with cool water and corn starch, then carefully whisk the paste into the broth. Add all of the cooked veggies, already cooked lentils, herbs and pepper. Take off heat. Make the biscuits.
Directions for biscuits:
Add gluten free and low fodmap flour to a large bowl. Then add baking powder and salt and stir well. Cut in tub margarine. Slowly stir in milk and add the dough to a lightly floured board and knead a tiny bit. Roll out flat. Cut them out with the bottom of a glass or a biscuit cutter. Add the biscuits carefully to the top of the pot pie. Bake until the biscuits are browned on top and the filling is bubbly. Let cool for about 10 minutes and then serve in bowls.
I hope that you enjoy this pot pie as much as my family and I do. If you do not have family members who are gluten free or on the low fodmap diet, you can use wheat flour and any vegetables that you choose. Let me know if you make this pot pie and what variations that you tried. If you decide to make it for the holidays, I hope that you love it! As a registered dietitian nutritionist living in Asheville, I hope that Vine Ripe Nutrition becomes a resource for you for recipe and menu ideas. During the holidays, you are busy during the holiday season so having my family recipes that are tried and true are my gift to you!