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Gluten free pot pie is a recipe that’s great, not only on cold winter nights, but anytime you want something that just screams ‘homemade,’ and that comforts you at the same time.
The thing about a gluten free pot pie is that you really can’t get the soup part wrong. Start with any veggies you have on hand and work from there. Use a cream-based soup or just vegetable stock. Add chicken or shrimp, if you like.
I’ve given you basic proportions and ideas for a start, but feel free to add or subtract ingredients as you like and have on hand. Taste it as you go and add more spice to it if you like (a little dash of Tabasco can wake any soup up!), or keep piling on more veggies.
The trick is in the crust, and when you have my pastry recipe, there’s no trick at all. Easy peasy and oh so tasty!
Feel free to double my flaky gluten free pie crust recipe to make a large pot of stew or lots of individual ramekins.
You also have the choice of lining the bottom of the pot or bowl with crust or just putting a crust on top — whichever you prefer!
You can also dress up the crust by using cookie cutters to add pretty crust “leaves” or “acorns” to the sides of the crust, or simply lay the pastry on top of each ramekin. Again, there’s no way to get this recipe wrong if you make my delicious crust, it makes every soup taste better! And to make it come together even faster, use a pressure cooker or instapot to make the soup before baking!
Check out this Facebook Live video I did showing the WHOLE DANG PROCESS from start to finish — making all different kinds of crusts for these scrumptious gluten free pot pies!
Prepare lentils according to package directions in a large stock pot (usually rinse well, add water and boil for 20 minutes or until tender) or in a pressure cooker.
In a separate pot, place diced potatoes and cover with water. Bring to a boil and cook just until fork-tender. Drain.
Sauté the onion and mushrooms, then remove to a bowl and repeat the sauté process with the squash in a large sauté pan with enough olive or avocado oil to lightly cover the bottom of the pan. Sauté remaining vegetables the same way, until lightly browned on the edges.
Meanwhile, fill a large soup pot with stock and soup. Add cooked lentils, potatoes and veggies. Stir in herbs and salt and pepper, to taste. At this point, you have a delicious vegetable soup, so you should add more herbs or seasoning if you need to suit you and your family.
Preheat the oven to 375° F.
If you choose to line the bowl(s) with crust, liberally dust a pastry mat or clean counter with gfJules™ All Purpose Gluten Free Flour and roll each piece into a circle large enough to line the bottom and up the sides of your bowls or large casserole. Brush the edge of the crust with egg wash or milk.
Divide the soup filling equally among ovenproof bowls or pour into large dish, filling only up to 1/2 inch from the top.
If baking in ramekins, divide the remaining dough into enough pieces so that there is one piece of dough for every dish (e.g. 4 bowls = 4 pieces of dough).
Roll out as described above and trim the circle(s) to 1/2-inch larger than the top of the bowl(s). Fold the dough over the edges of the bowl(s), pressing lightly to stick to the bowl(s) or the bottom crust, if using. Brush with more egg wash or milk and make 2 slits in the dough to vent.
With this tender and flaky gluten free pie crust, it’s hard to decide which is the best part of this delicious pot pie! If you really love crust, line each bowl or the large casserole with one crust and then cover with another crust, pressing to seal the edges. It's not a lot of extra work, but tastes amazing!