Easy Gluten-Free Pot Pie
You can never have too many main course recipes, so give Easy Gluten-Free Pot Pie a try. This gluten free and dairy free recipe serves 1 and costs $4.96 per serving. One serving contains 1245 calories, 37g of protein, and 58g of fat. 150 people have tried and liked this recipe. It is brought to you by The Fitchen. A mixture of olive oil, onions, gluten free flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. With a spoonacular score of 99%, this dish is amazing. Users who liked this recipe also liked Gluten-Free Easy Sloppy Joe Pot Pie, Gluten Free, Casein Free White Sauce Recipe For Pot Pie, and Gluten-Free Chicken Pot Pie.
Servings: 1
Preparation duration: 35 minutes
Cooking duration: 40 minutes
Ingredients:
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. black pepper
1 carrot [chopped]
1 c. cauliflower
3/4 c. coconut milk
3 cloves garlic
1 c. gluten free flour
2 c. kale
1 Tbsp. olive oil
1 sweet onion [diced]
1/4 head of cauliflower [about 2 cups, roughly chopped]
1 c. peas
1 Tbsp. fresh or dried rosemary [optional]
3/4 tsp. sea salt
1/2 c. sweet corn
2 cups water [for boiling]
Equipment:
frying pan
oven
pie form
bowl
spatula
pot
blender
Cooking instruction summary:
1. In a cast iron skillet on medium heat, sauté onion, carrot, cauliflower, corn, and peas until fork tender. Then add 2 cups of kale and sauté until wilted. 10-15 minutes total.2. Preheat oven to 375° and make cauliflower sauce while you wait. [Instructions below]3. Spray a 9" pie pan with olive oil.4. Add veggies to the pie pan and pour cauliflower sauce [1 1/2 to 2 cups] over top. Mix together until everything is well coated. Set aside for until crust is ready.5. In a medium bowl, mix together all dry ingredients. Then add coconut milk and stir until combined. The mixture will not be doughy, it will be more like batter.6. Pour crust mixture over pot pie filling and use a rubber spatula to smooth it out.7. Bake for 35-40 minutes, until crust is golden brown.1. Boil 1/4 of a head of cauliflower florets in 2 cups of water for 10-15 minutes and save the water.2. Sauté 3 cloves of garlic in olive oil.3. In a blender, add cauliflower, garlic with oil, 1/4 cup of water from boiled cauliflower, and 1 teaspoon each of salt and pepper. Blend until smooth.
Step by step:
1. In a cast iron skillet on medium heat, sauté onion, carrot, cauliflower, corn, and peas until fork tender. Then add 2 cups of kale and sauté until wilted. 10-15 minutes total.
2. Preheat oven to 375° and make cauliflower sauce while you wait. [Instructions below]
3. Spray a 9" pie pan with olive oil.
4. Add veggies to the pie pan and pour cauliflower sauce [1 1/2 to 2 cups] over top.
5. Mix together until everything is well coated. Set aside for until crust is ready.
6. In a medium bowl, mix together all dry ingredients. Then add coconut milk and stir until combined. The mixture will not be doughy, it will be more like batter.
7. Pour crust mixture over pot pie filling and use a rubber spatula to smooth it out.
8. Bake for 35-40 minutes, until crust is golden brown.
9. Boil 1/4 of a head of cauliflower florets in 2 cups of water for 10-15 minutes and save the water.
10. Sauté 3 cloves of garlic in olive oil.
11. In a blender, add cauliflower, garlic with oil, 1/4 cup of water from boiled cauliflower, and 1 teaspoon each of salt and pepper. Blend until smooth.
Nutrition Information:
covered percent of daily need
