Mushroom Paleo Pot Pie Recipe (vegetarian + gluten-free)

coconut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and has a similar texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made easily.

almond milk

🥗Healthier: coconut milk

💰Cheaper: regular milk

Coconut milk adds creaminess while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

Preheat the oven to 400°F (204°C).

Make the dough using almond flour, arrowroot starch, salt, pepper, and an egg; mix until smooth.

Chill the dough in the fridge while preparing the filling.

Peel and mince the carrots, and prepare vegetable scraps for broth if desired.

Mince three portobello mushrooms into small pieces.

Heat a deep dish pan and melt vegan butter.

Add diced onion and garlic; cook until fragrant.

Add minced carrots and celery; stir to combine.

Add thyme and pepper; mix well.

Add the minced mushrooms and stir.

Sprinkle arrowroot powder over the mixture and stir to combine.

Gradually add vegetable broth, stirring constantly.

Pour in vegan heavy cream and let simmer on low heat.

Remove the chilled pie crust from the fridge and press it into the pie dish over the filling.

Patch any holes with excess dough; create a rustic look.

Cut a 2-inch X in the center of the crust for ventilation.

Brush the crust with whisked egg for an egg wash.

Bake in the oven for 30 minutes until golden brown on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary