Description
Filled with healthy veggies and savory, dairy-free sauce, this pot pie is the definition of comfort food.
Ingredients
Scale
Filling
- 1 sweet onion [diced]
- 1 carrot [chopped]
- 1 c. peas
- 1 c. cauliflower
- 2 c. kale
- 1/2 c. sweet corn
- 1 Tbsp. olive oil [for sautéing]
- 1 tsp. sea salt
- 1 tsp. black pepper
Crust
- 1 c. gluten free flour
- 3/4 c. coconut milk
- 3/4 tsp. sea salt
- 1 1/4 tsp. baking powder
- 1 tsp. baking soda
Cauliflower Sauce
- 1/4 head of cauliflower [about 2 cups, roughly chopped]
- 2 cups water [for boiling]
- 1 Tbsp. olive oil
- 2 tsp. sea salt
- 1 tsp. black pepper
- 3 cloves garlic
- 1 Tbsp. fresh or dried rosemary [optional]
Instructions
- In a cast iron skillet on medium heat, sauté onion, carrot, cauliflower, corn, and peas until fork tender. Then add 2 cups of kale and sauté until wilted. 10-15 minutes total.
- Preheat oven to 375° and make cauliflower sauce while you wait. [Instructions below]
- Spray a 9" pie pan with olive oil.
- Add veggies to the pie pan and pour cauliflower sauce [1 1/2 to 2 cups] over top. Mix together until everything is well coated. Set aside for until crust is ready.
- In a medium bowl, mix together all dry ingredients. Then add coconut milk and stir until combined. The mixture will not be doughy, it will be more like batter.
- Pour crust mixture over pot pie filling and use a rubber spatula to smooth it out.
- Bake for 35-40 minutes, until crust is golden brown.
Cauliflower Sauce
- Boil 1/4 of a head of cauliflower florets in 2 cups of water for 10-15 minutes and save the water.
- Sauté 3 cloves of garlic in olive oil.
- In a blender, add cauliflower, garlic with oil, 1/4 cup of water from boiled cauliflower, and 1 teaspoon each of salt and pepper. Blend until smooth.
- Prep Time: 35 mins
- Cook Time: 40 mins
- Category: Main Dish
Nutrition
- Calories: 1502
- Sugar: 38g
- Sodium: 10373mg
- Fat: 68g
- Saturated Fat: 37g
- Unsaturated Fat: 27g
- Carbohydrates: 201g
- Fiber: 26g
- Protein: 40g