I could have sworn I’d already posted this recipe, but when I went to look for it I came up empty handed. The photo is from the classic version. The GF version was gobbled up before I could snap a pic.
This recipe has been my go-to comfort food for most of my adult life, and the recipe most of the other people I’ve cooked for have been the most impressed with. My kids love it. And my daughter has said to me, in all seriousness, “I just don’t really like food.”
Pie is one of the losses I’ve been mourning since I started the elimination diet — pot pie doubly so, because it is chock full of things I’m not supposed to eat. So I decided to get bold and see what I could do to make it compatible with my stomach. Did I succeed? Somewhat. I was in a fair amount of pain the day after I made it, but that could just be that I had seconds.
Everyone had seconds. Even my daughter, the food hater.
And it was so worth it.
Below is the original recipe, plus the tweaks I made to render it compatible with my digestive system.
Vegetarian pot pie
(GF/vegan/low FODMAP modifications in parentheses)
Pie crust for an 8-inch pie*
2 cups all-purpose flour (GF 1:1 flour)
1 teaspoon salt
2/3 cup plus 2 tablespoons vegetable shortening (adding 1-2 extra tablespoons to GF dough improves the texture)
4-5 tablespoons cold water
Preheat oven to 425 degrees. Using a pastry cutter or food processor, cut the shortening into the flour and salt until the mixture looks like bread crumbs. Add the water a tablespoon at a time and toss with a fork until the dough starts to come together; only add as much water as you need to get the dough to hold in a ball. Separate into two balls of nearly equal size. (GF dough: Place balls in the refrigerator until ready to shape. Skip the next paragraph and move straight on to the pie filling.)
Sprinkle flour on your rolling surface; I like to use a glass cutting board, chilled in hot/humid weather. Roll out the slightly larger dough ball into a circle 1 1/2 to 2 inches larger than your pie plate. Loosely roll the dough around your rolling pin, then transfer to the pie plate, making sure to leave an overhang for crimping. Roll out the second crust; roll around your rolling pin and set aside.
2 cans, drained well, or 3 cups mixed vegetables of your choice**
4 tablespoons butter (vegan butter)
4 tablespoons flour (GF 1:1 flour)
1 cup vegetable broth (low FODMAP concentrate recipe follows; I used 1 cup of water to 1 tablespoon concentrate for this dish)
1 cup milk (vegan half and half)
1/2 to 1 teaspoon celery salt — use less if your broth is really salty
2 teaspoons dill weed
Black pepper to taste
Melt the butter in a saucepan over medium heat. Stir in the flour and cook until the mixture is bubbly and foamy. Stir in the celery salt and dill weed. Add the liquids a half a cup at a time, stirring well and allowing the mixture to thicken after each addition. Add black pepper to taste; keep in mind, though, that pepper gets hotter the longer it cooks, so you may want to skimp on it now and add more right before serving.
Stir in your vegetables; mix well and bring to a simmer. Cook for a few minutes, until the sauce is thickened and all the vegetables well coated. If you are using fresh or frozen vegetables, you may need to modify your cooking time to ensure that all pieces cook through. Cut fresh vegetables into uniform pieces of one inch or smaller; if using fresh vegetables with a long cook time, such as potatoes, stick with pieces no larger than 1/2 inch. If using fresh vegetables, or large/dense frozen veggies such as broccoli, squash, or beans, simmer them in the sauce until softened before transferring to the pie shell.
To prepare the GF pie shell (skip this paragraph if using a regular pie shell): Remove half of the pie dough from the refrigerator, flatten it into a disk, and place it in the bottom of your pie plate. Using your knuckles, gently flatten the dough into the pie plate and up the sides, trying to make it as even and smooth as possible. Don’t worry about leaving an overhang for crimping; this isn’t that kind of pie. Shape the other half of the dough into a cylinder roughly 2 inches in diameter (cookie sized) and, using a sharp knife, slice into 1/4-inch slices. Pour the vegetable mixture into the shell, then top with the dough slices. (Skip the next paragraph.)
Pour the vegetable mixture into the prepared pie shell; place the second crust on top. Crimp the edges of the top and bottom crust using your fingertips or a fork. Cut slits in the top.
Place your pie pan on a baking sheet and bake for 35 minutes at 425 degrees or until the crust is golden brown and the sauce is bubbly. Remove from the oven and let rest for 5-10 minutes or until the sauce is thickened.
*My pie plate is 9 inches, so I usually add a couple extra tablespoons each of flour and shortening to compensate when making a traditional pie shell. Since the GF shell requires no crimping, I only added extra shortening, not extra flour.
**I usually use canned mixed vegetables in this, but it also works with fresh or frozen. Canned is just faster, and my family is impatient. I do recommend going with the low-sodium varieties if using canned vegetables, though.
Low FODMAP vegetable stock concentrate
(My recipe is based on this one, modified to accommodate my food allergies and the contents of my fridge. I think so long as you keep the proportions similar and pay attention to how the flavors combine, you can tweak this to suit your tastes.)
25 baby carrots (roughly 3 large whole carrots)
1 stalk celery
center of one leek stalk, white portion and leathery green leaves trimmed away
1/2 red bell pepper (you can use more, but I don’t like bell pepper that much)
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 tablespoon dried parsley
3 tablespoons salt
Roughly chop all vegetables (except baby carrots, if using) and combine in the food processor bowl. Pulse the vegetables together until a paste is formed, scraping down the bowl as needed. Add the herbs and pulse until well combined. Add the salt and pulse until well mixed. Scrape down the bowl and pulse a few seconds more, then transfer to a freezer-safe container. The salt keeps the mixture from freezing solid, so you could scoop out what you need. I store mine in a covered silicone ice cube tray for convenience.
To use: 1 tablespoon concentrate plus two cups hot water equal two cups broth.