Pregnancy Friendly Gluten Free Vegetable Pot Pie
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 6–8 tbsp ice water
For the filling
- 3 tbsp unsalted butter
- 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
- 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!