This mushroom paleo pot pie is a delicious gluten-free and dairy-free comforting recipe that’s perfect for cold cozy nights. You can easily make this vegan. I did use egg wash over the crust before baking, but you can easily eliminate this if your preference is completely vegan.
:: RECIPE INGREDIENTS ::
For Paleo Pie Crust //
1 cup almond flour
1⁄2 cup arrowroot flour
1 tsp baking powder
1 tsp sea salt
1⁄2 cup chilled solid vegan butter
1 large pasture-raised egg (flax egg for fully vegan recipe)
1 Tbsp ice cold water (plus more if needed)
For Filling //
1 Tbsp vegan butter
1 cup minced onions
2 cloves minced garlic
1⁄2 cup minced carrots
1⁄2 cup minced celery
3 whole portobello mushrooms minced
1 tsp sea salt
1⁄2 tsp fresh ground black pepper
1 tsp finely chopped fresh thyme
2 Tbsp arrowroot flour
1 cup vegetable broth
1⁄2 cup dairy-free heavy creamer
1⁄2 cup frozen peas
For Toppings //
1 pasture raised egg whisk (for brushed topping)
fresh thyme
flakey sea salt (optional)
FULL RECIPE ON BLOG ::
https://theplantbasedpalette.com/mushroom-paleo-pot-pie/
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