Eosinophilic Esophagitis Friendly Vegan Pot Pie
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Learn more →Ingredients
6 servings
For the crust
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp salt
- ¾ cup vegan butter, cold and cut into ½-inch cubes
- 5–7 tbsp ice water
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch pieces
- 3 stalks celery, cut into ½-inch pieces
- 3 cloves garlic, minced
- 1 medium yukon gold potato, peeled and cut into ½-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- ⅓ cup all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- 2 cups vegetable broth
- 1 cup plant-based milk
- 1 tsp fresh thyme leaves
- 1 tsp dried rosemary, crumbled
- ½ tsp smoked paprika
- salt and pepper, to taste
For brushing
- 2 tbsp plant-based milk
Instructions
- 1
Make the crust: Whisk together the flour and salt in a large bowl. Add the cold vegan butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Preheat the oven to 400°F (205°C).
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