For the Crust:
- 1 1/2 c. Bob’s Red Mill pie crust mix orCara’s All-Purpose Blend
- ½ tsp. sea salt
- 1/2 tsp. baking powder
- 1/2 tsp. xanthan gum (omit if using a mix with it already in it)
- 1/3 c. non-hydrogenated shortening (can sub for coconut oil)
- 1/3 c. ice water
- 1 tsp. apple cider vinegar
For the Pot Pie Filling:
For the crust:
- Whisk together the flour, salt, xanthan gum, and baking powder in a large bowl until mixed thoroughly. Add shortening and stir until it is mixed into flour. You might need to get those fingers dirty and mix with your hands. Add the ice water in ⅓ c. at a time. You want just enough to get the dough to stick together but not too much to make it wet.
- Knead with your hands until you have smooth dough formed. Form into 4 balls, cover and chill while you prepare the filling.
For the filling:
- Saute your onions in olive oil for 5 minutes or until lightly browned.
- Add paprika, thyme and flour and mix well. Add nondairy milk and vegetable broth.
- Add the carrots, peas and beans and bring to a boil and then simmer on low heat for 10 minutes.
- Preheat the oven to 375 degrees.
- Take one dough ball and roll out between two pieces of parchment paper to ¼” thickness. Place your ramekin over the dough and trace the shape with a knife, leaving an inch from the edges to give you enough room to make sure it fits over the top.
- Place filling into the ramekin and cover with the crust. Pinch with your fingers to form the dough. Create 3 small slits on the top of the dough and brush with olive oil. Place the ramekins on a baking sheet or a piece of aluminum foil (the liquid in the pot pies will start to overflow a little).
- Bake for 22-25 minutes or until the crust forms nicely brown edges.
- Repeat with another same sized dough, trim and place on top. Gently seal the edges together by pinching it with your fingers.
- Take a knife and place a few slits through the top. Brush with olive oil and bake for 25 minutes or until top has browned.