Alpha Gal Friendly Gluten Free Vegetable Pot Pie
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Learn more →Ingredients
6 servings
For the crust
- 2 ½ cups gluten free flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 6–8 tbsp ice water
For the filling
- 3 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 cup carrots, diced (about 2 medium carrots)
- 1 cup celery, diced (about 3 stalks)
- 1 cup yukon gold potatoes, peeled and cut into ½-inch cubes
- ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- 2 cups vegetable broth
- ¾ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 cup frozen peas
- 1 tsp fresh thyme leaves
- ½ tsp dried rosemary, crumbled
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the egg wash
- 1 large egg, beaten
Instructions
- 1
In a large mixing bowl, whisk together the gluten free flour and 1 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
- 2
Preheat the oven to 400°F (205°C). In a large skillet over medium heat, melt 3 tbsp butter. Add the onion, carrots, celery, and potatoes and cook, stirring occasionally, until the onion is softened and translucent and the carrots begin to soften, about 8–10 minutes.
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