* As a Good Cook Kitchen Expert I receive products to try, in exchange I get to create a recipe to share with you! Here are two versions of how to make an easy gluten-free veggie pot pie. Recipe can easily be modified for use with a regular pre-made crust or using your own crust recipe. This how I do it!
Here is what I had to use:
Since I wasn’t feeling too confident on my decorating skills, you might remember my Haunted Cookie House also by Sweet Creations, if not you should check it out. It’s a scream! So, I went with my true love, which is food, comfort food! The weather is getting chilly here in New York and a nice pot pie would be just right. Since I have issues with gluten I used a gluten-free crust and my son is a vegetarian so we went with veggies only. I used the Sweet Creations Baking Mat and the Pastry Wheel. I love the Baking Mat. You can replace parchment paper for all your baking with this mat. It’s safe to go in the oven and is non-stick. My favorite part has to be that it saves using paper. Being green is important to me and try my best daily to keep the earth clean. This helps in a small way and that’s why I am a fan. It was easy to work with and didn’t slide around my counter when I use it to flatten my dough. Gluten-free dough tends to be sticky so using additional rice flour and placing the dough between the mat and a piece of parchment paper helps when you roll out the dough.
2 Pie Types:
The same recipe can be used for individual pies or one large pie. I wanted to give you an opportunity to see both. This is where the Sweet Creations Pastry Wheel came into play. Maybe a bit geeky of me, but I have always wanted a pastry wheel! My mom had one she used when making pastas and desserts. I thought I would use the pastry wheel to finish off my pot pies in a fancy way. I used the straight edge for cutting the bottoms and the fancy edge side to cut the top. Why save all the good looks for sweets? It was so easy to make something so simple look so nice. Just buy one even if you only use it once a year it’s worth it!
- 1 container gluten-free pie and pastry dough (Pillsbury makes one!)
- 10¾ ounces condensed Cream of Mushroom soup (You need to read the packaging and make sure this is gluten-free! Pacific Foods has gluten-free cream soups.)
- ⅓ cup milk
- 16 ounces of frozen mixed vegetables (I used broccoli, cauliflower, carrots and corn)
- salt and pepper to taste
- 1 egg
- Preheat oven to 350 degrees
- Cook or steam vegetables according to package directions.
- In a large bowl combine, soup, vegetables, milk, salt and pepper till well blended
- Take your baking mat and place dough on it. Cover with a sheet of parchment paper and begin to roll out your dough.
- For 1 large pie use a 9inch pie pan. For For individual pies use the pastry tools smooth side to cut your smaller bottoms.
- Fill crusts with filling.
- Roll out more dough and use the fancy side of the pastry tool to cut strips and begin weaving a top.
- Press edges together with fingers.
- Beat an egg and brush the tops of the pie/pies for a glazed finish.
- Cook for 10 minutes. Then add foil to the edges to prevent them from burning.
- Finish cooking an additional 30 minutes.
- Let cool for 10 minutes before serving.
On the mini pies I actually cooked the soup and milk then poured it on top of the veggies, but it’s more work. It also doesn’t make a difference. The recipe I posted proved to be easier. So, before you begin baking for the season stop by and visit Sweet Creations by Good Cook for all your baking needs! It’s the little things that make life so much easier. (And tastier!)