Easy Gluten-Free Veggie Pot Pie Recipe
Author: 
Recipe type: Gluten Free
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Easy gluten free pie that anyone cane make at home!
Ingredients
  • 1 container gluten-free pie and pastry dough (Pillsbury makes one!)
  • 10¾ ounces condensed Cream of Mushroom soup
  • ⅓ cup milk
  • 16 ounces of frozen mixed vegetables (I used broccoli, cauliflower, carrots and corn)
  • salt and pepper to taste
  • 1 egg
Instructions
  1. Preheat oven to 350 degrees
  2. Cook or steam vegetables according to package directions.
  3. In a large bowl combine, soup, vegetables, milk, salt and pepper till well blended
  4. Take your baking mat and place dough on it. Cover with a sheet of parchment paper and begin to roll out your dough.
  5. For 1 large pie use a 9inch pie pan. For For individual pies use the pastry tools smooth side to cut your smaller bottoms.
  6. Fill crusts with filling.
  7. Roll out more dough and use the fancy side of the pastry tool to cut strips and begin weaving a top.
  8. Press edges together with fingers.
  9. Beat an egg and brush the tops of the pie/pies for a glazed finish.
  10. Cook for 10 minutes. Then add foil to the edges to prevent them from burning.
  11. Finish cooking an additional 30 minutes.
  12. Let cool for 10 minutes before serving.
Nutrition Information
Serving size: 4
Recipe by Be Your Best Mom at https://beyourbestmom.com/2013/11/easy-gluten-free-veggie-pot-pie/