By Natalie R. Toney M.F.A., C.H., Healthy Planet Food Editor
Can you imagine a healthy, hearty, flavorful, gluten-free, vegetarian, all-in-one meal on Thanksgiving? Well, I think it actually exists as a gluten-free veggie lentil pot pie!
Perfect with a side of potatoes, cranberries, or served on its own, this pot pie is every bit as good as a traditional Thanksgiving dinner, and you don’t even have to make rolls! Chickpeas or white beans can be used in place of lentils, and if you would like to add turkey be sure to cook before combining with filling. Any of the vegetables can be substituted, and ready-made gluten-free crusts can be used in lieu of making them from scratch.
Gathering with friends and family, or enjoying a quiet night to yourself, gratitude will overflow while savoring the delicious, comforting goodness of a gluten-free veggie lentil pot pie!
Tips: Use generous size pats of cold, creamy butter like Kerrygold (please note I am not endorsing any products) for crust so it works into dough easier. Do not overmix flour and butter-leave small chunks so the crust will come out flaky. Adding an egg, or Greek yogurt will also help retain moisture to keep from getting too dry and gritty. Best to mix/knead by hand, though can use a processor and pulse carefully if too hard on hands otherwise. Chill dough before baking (and can refrigerate for 3 days or freeze 6 mos.). Par-bake with pie weights (dried legumes or beans, or another pie plate on top of parchment works) for 10 min.at 375 degrees, or crust slightly golden on the edges, but not bottom, before filling and rebaking. Glass pie plates distribute heat more evenly and allow you to see the full crust while baking. A cast iron skillet, or casserole dish can also be used.
Ingredients:
Pie Crust (1 double,2 single 9×2 size pies, a 1 1/2 qt. dish, or 4-6 ramekins):
- 2 1/2 C. Gluten-Free flour (all-purpose blend is best), plus additional for work area
- 3/4 teas. Xanthan gum
- 1/2 teas. Sea salt
- 2 sticks chilled, unsalted cultured butter (or non-dairy option)
- 1 teas. Apple cider vinegar
- 1/2 C. Cold water
- 1 Tbsp. Fresh sage or thyme (1/2 Tbsp. Dried) and/or other seasonings
- Optional: 1 Tbsp. Plain Greek yogurt,1 med-lg egg, or egg substitute (cut water to 1/4 C.)
*If using this recipe for a dessert-based pie, add 1 Tbsp. Fine or granulated sugar)
Filling:
- 1 C. Dried lentils, split peas, chickpeas, or similar
- 3/4 C. Sweet potato, cubed
- 1/2-3/4 C. Leeks diced (or 1 med. red or yellow onion, diced)
- 1/2 -3/4 C. Mushrooms, chopped
- 3/4 C. Kale, or spinach
- 1/2 C. Celery, diced
- 1/2 C. Carrots, diced
- 1/2 C. Green beans, Brussels Sprouts, asparagus, chopped broccoli, or peas,
- 2 Cloves garlic, minced
- 1/2 C. Water
- 2 C. Vegetable broth (room temp.)
- 1/4 C. Oat milk(opt.)
- Tbsp. Olive oil, or avocado oil
- 1 1/2-2 Tbsp.GF soy sauce, coconut aminos, or Worcestershire
- 2 Tbsp. Cornstarch, or arrowroot
- 1/2 tsp. Ground pepper (black, or white)
- 1 Tbsp. Fresh sage, chopped (or 1/2 Tbsp. dried)
- 1 Tbsp. Fresh parsley (1/2 tbsp. dried)
- 2 tsp. Thyme
- Pinch Kosher salt(opt.)
- Any other seasonings and/or ingredients (nuts, dried cranberries)
Directions:
Combine flour, xanthan gum, salt, and any seasoning for crust like sage in a mixing bowl. Add cold pats of butter into flour mixture and work through with hands until crumbly (leave chunks of butter slightly larger than pea size for flakiness), can pulse with food processor though watch carefully to not over mix. Whisk egg, (or yogurt), and apple cider vinegar until foamy, stir into dry mix until it holds together (if not using egg, or yogurt, mix in apple cider vinegar, and add a couple of Tbsp. very cold water at a time). Stir in cold water, little by little until dough can begin to form into ball. Chill at least an hour, remove from refrigerator and let sit for about 10 min. Dust mat with flour, divide dough into two equal parts-or double however many individual dishes-roll out crusts until 1/8” thick, and wider than dish. Press one crust into the bottom of the pie dish, going from center outward and upward until there is about a ½ “ overhang.If crust starts to feel too sticky, re-chill for about 15 min, otherwise parbake (see Tips), and begin filling prep. Heat oil in pan over med-high, sauté leeks(or onion), celery, and garlic about 4-5 min., add sweet potatoes, carrots, green beans(or/and other similar veggies), and sauté another 4-5 min, add mushrooms, kale, continue sauté for 2 min. and pour in lentils, vegetable broth, water, Worcestershire (coconut aminos, or soy sauce), seasonings, and cook for about 15 min, stirring frequently. (Be sure to check and remove par baked crust from oven while cooking filling!) Stir in oat milk (if desired) and cornstarch or arrowroot, cook another 5 min. until it starts to thicken and bubble. Let cool a few min. and pour into dish with bottom crust (after having removed parchment, weights) careful not to overfill. Lay top crust over filling, crimp edges, cut slits for venting, use any leftover dough for decorating, and brush the top with oat milk or egg wash. Loosely cover edges with foil, set on a baking sheet, and bake at 375 degrees for approx. 30 min., reduce heat to 350 and bake another 20-30 min. Remove from the oven, let cool for at least 15 min, and serve. Can store in the refrigerator for 3 days, and freeze for 3 months. Yields 6-8 servings.
*Baking times (and temp) can differ depending on the oven, and if crust is made from scratch using multiple GF flours, a pre-combined all purpose, or ready-made GF crust, and baking individual dishes, one large pie with double crust, or a single layer crust on top.