Easy Gluten-Free Veggie Pot Pie Recipe
Author: Milena Barrett
Recipe type: Gluten Free
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- 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.
Recipe by Be Your Best Mom at https://beyourbestmom.com/2013/11/easy-gluten-free-veggie-pot-pie/
3.5.3251