Updated: Jul 10
UPDATED 7/9/23
UPDATED 3/4/23
I forgot to add the frozen peas. I was so mad at myself. Next time, I'll be sure to add them. However, it was delicious even without them.
Mom and I made this meal and it came out absolutely delicious. I have now ordered a vegetable chopper, a pastry blender and a small rolling pin!
UPDATE 7/9/23
I tried a different way of making the pot pies today. I used my batter from Gluten Free No Yeast Soft Buns. I greased the muffin tins with olive oil brushed well up the sides and around the tops. Next I filled the bottom of the tins with batter and made a little lul in themby wetting the back of a teaspoon and smoothing out the batter. I added the filling that was frozen and defrosted. Then I added more batter on top. I wet the back of a teaspoon and smoothed out the batter on top.Place muffin tin on a baking tin so that if there's drips it is caught on the tin. Bake in a preheated 350 degree oven for 30 minutes.
UPDATE 3/4/23
I MADE MINI GLUTEN FREE VEGETARIAN POT PIES IN GREASED MUFFIN TINS AND THEY CAME OUT DELICICIOUS. I FROZE 4 OF THEM AND ALSO FROZE FILLING FOR THE NEXT TIME I MAKE THEM. GIVE IT A TRY. YOU WON'T BE DISSAPOINTED.
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Preheat oven to 375°F. You will bake the bottom crust and then add filling.
For Pie Crust:
Prepare Bob's Red Mill Gluten Free pie crust according to package directions. Shape into a ball and cut in half. Place in the refrigerator with saran wrap over it to get cold while you make the filling and sauce. (see video)
Sprinkle a dry, clean surface with tapioca flour. Knead one ball of dough until silky. Roll to fit your pie dish. Place the rolled dough into a pie plate greased with butter. Using a fork, make little punctures in the dough so that it doesn't bubble. Place into oven and cook approximately 10 - 15 minutes. Remove and set aside until filling is done. (see video)
Instant pot recipes. Quick and easy meals without sacrificing taste.
For Filling:
Peel your carrots and potatoes. Wash under cool water. Cut into small pieces. Wash and dice your celery. Dice onion and mince garlic. (see video)
Place carrots, potatoes, frozen peas, celery, onion, garlic, olive oil and salt into a frying pan. Stir to coat everything well. Cook, covered, stirring often, about 10 to 15 minutes. Take off heat and leave covered. (see video)
For Sauce:
Prepare sauce by combining vegetable broth and garbanzo bean flour in a medium saucepan. Add salt and sugar. Whisk to combine. Heat the mixture on medium heat while whisking occasionally, until the mixture thickens. This will take about 5-10 minutes. (see video)
Pour sauce over vegetables and stir to coat everything. (see video)
Fill pie crust with vegetable mixture almost to the top. Leave room for top pie crust.
Sprinkle a dry, clean surface with tapioca flour. Roll the second ball of pie crust to fit your pie dish. Place the rolled dough over the cooked vegetables. Crimp or tuck the edges of the pie dough around the edges of the pie plate. Brush the top of the dough with a little bit of melted butter. Lightly salt the top of the pie dough. Cut a small X into the dough to ventilate while cooking. If edges of crust are getting too brown, cover with tin foil. (see video)
Bake for approximately 30 to 45 minutes or until the dough is cooked. Serve warm. (see video)
Ingredients:
For the Crust: Follow directions on back of pie crust package
1 package Bob's Red Mill Gluten Free Pie Crust
16 tablespoons Butter or Vegan Butter Alternative
2 tablespoons melted Butter of Vegan Butter Alternative to brush onto top of pie crust
6 tablespoons Water, ice cold
Tapioca flour for sprinkling to roll out dough
Vegetables:
2 carrots, sliced into small pieces
1 or 2 peeled potatoes, cubed
1 cup frozen peas
1 large onion, diced
2 stalks of celery, diced
4 large cloves of garlic, minced
olive oil to coat bottom of frying pan
salt to taste
Sauce:
4 cups gluten free vegetable broth = 1 box of vegetable broth
1/2 cup garbanzo bean - chickpea - flour
pinch of salt
1 teaspoon sugar
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