This is a sponsored post written by me on behalf of Glutino.
All opinions are 100% mine.
It is hard to find a meal more comforting than a pot pie. Warm, hearty, creamy, and a sure way to anyone’s heart. Not only is it perfect in the winter to warm your body and soul, but for any weeknight meal year round. I hate to brag, but my dad can make a mean chicken pot pie. Even though I haven’t had one of his famous pies in years, I still remember the flaky crust and gooey center like it was yesterday.
Today I want to share with you my version of a pot pie. Sorry dad, but my pie is dairy free, meat free, gluten free and just as delicious (if not more, hah)!
I am all about modifying recipes so that they don’t include unnecessary ingredients but still taste amazing. Why would you include butter, cream or meat if it doesn’t actually add anything except extra calories to the dish? I mean really, look at all the colors of those veggies?! They are beautiful, healthy, and perfect! Keep any extra, fattening ingredients away, you don’t need them. This comforting twist on the traditional pot pie recipe will have you jumping for joy. I love being able to keep everyone happy, healthy and satisfied!
Start by sauteing 1 celery stalk, 1/3 cup of red onion, 1/3 cup of carrots and 1 cup of sweet potato in a large skillet with 1 Tbsp of olive oil. Once the vegetables have become slightly tender add in 1/3 cup zucchini, 1/2 cup mushrooms, 1/3 cup of peas, along with 1 tsp of minced garlic, and continue to saute over low heat. I used frozen peas for this recipe only because I had some….feel free to use frozen, fresh, or canned.
In a cup combine 1/2 cup of water with 1 tsp of corn starch. Stir well until the starch has completely dissolved into the water. Add the mix to the sauteing vegetables and stir. This will begin to thicken the ingredients, creating a “creamy” type texture. At this time, I also add in 1/2 cup of fresh parsley. Simmer for about 2 minutes. After the two minutes, I add in one more water/cornstarch slurry to the skillet and saute for another 2-5 minutes.
While the vegetables are continuing to cook and thicken, crumble 1 package of Glutino Gluten Free Cheddar Crackers in a bowl (a box normally comes with two small packages). Add 1/2 cup fresh parsley, 2 Tbsp coconut oil (melted) and mix. Set aside for now. This cracker topping will pose as your pot pie crust. It is the perfect addition to the meal without adding a layer of buttery crust on the bottom and top. Not only is it light, crunchy and perfectly flavored, but this crust is gluten free! Another point for me in the awesome recipe book (not that I’m keeping record or anything).
When your veggies are finished cooking and you have a thick consistency, pour the mixture into a baking dish. Top it with your Glutino cracker/parsley mixture and bake at 350 degrees for approximately 20-25 minutes.
Overflowing with veggies, creamy without the cream, and filling without the fat, this pot pie will be your new family favorite. It’s perfect for “Meatless Monday” or any day of the week. Enjoy!
- 1 cup sweet potato
- 1/3 cup zucchini
- 1/2 green bell pepper
- 1 celery stalk
- 1/3 cup carrots
- 1/2 cup mushrooms
- 1/3 cup peas
- 1/3 cup red onion
- 1 Tbsp olive oil
- 1 cup water
- 2 tsp corn starch
- 1 cup fresh parsley
- 1 package of Glutino Gluten Free Cheddar Crackers
- 2 Tbsp coconut oil
- Saute chopped celery, red onion, carrots and sweet potato in a large skillet with olive oil.
- Once veggies become slightly tender add in remaining vegetables with 1 tsp minced garlic and continue to saute over low heat.
- In a cup combine 1/2 cup of water with 1 tsp of corn starch.
- Add the mix to the sauteing vegetables and stir. This will begin to thicken the ingredients, creating a "creamy" type texture.
- Also add in 1/2 cup of fresh parsley.
- Simmer for about 2 minutes.
- Mix together one more water/cornstarch slurry and add to skillet.
- Saute for another 2-5 minutes.
- While the veggies are continuing to cook, crumble 1 package of Glutino Gluten Free Cheddar Crackers in a bowl.
- Add 1/2 cup fresh parsley, 2 Tbsp coconut oil (melted) and mix. Set aside for now.
- When your veggies are finished cooking and you have a thick consistency, pour the mixture into a baking dish.
- Top with the Glutino cracker/parsley mixture.
- Bake at 350 degrees for approximately 20-25 minutes.