This pot pie is the perfect comfort food. It's rich and delicious and is sure to hit the spot!

Pie Crust:

Nut-Free alternative: [ Ссылка ]

INGREDIENTS

1 ¼ cup almond flour
⅓ cup arrowroot powder
2 tbsp ground flax
5 tbsp water
1/4 tsp salt or to your taste

INSTRUCTIONS

Mix ground flax and water and set aside.

Combine almond flour, arrowroot powder, and salt together in a bowl.

Add the flax mixture and mix with a spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough.

Place the ball of dough between 2 sheets of parchment paper to roll. Roll to fit a 9-inch pie pan or your choice of pan.

Poke the crust with a fork, cover and place it in the freezer for 15-20 minutes.
In the meanwhile, preheat the oven to 400 F. Cover the pie crust with parchment and use pie weights or other heat-safe material to weigh the crust down. Bake for 15 minutes.
Add the desired filling and bake at 375 until the crust is golden brown.

FILLING:

2 sweet diced potatoes
2 large diced carrots
1 cup peas

Mushrooms and seasoning:

½ lbs lions mane or oyster mushrooms
1 tsp parsley
1/4 tsp thyme
1/4 tsp oregano
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp onion
1/4 tsp mustard
Salt to taste.

Sauce:

2 cups navy and/or cannellini beans
1/2 cup hemp seeds
1 cup water
3 cloves garlic or 1 tsp garlic granules
1 ½ tsp onion granules
1/4 tsp smoked or regular paprika
½ tsp black pepper
4 tbsp of nutritional yeast (Sub 1 tbsp Miso Paste)
3 tsp salt
3/4 tsp ground mustard
2 tbsp arrowroot
1 pitted medjool date

1 cup almond breadcrumbs [ Ссылка ]
or chickpea breadcrumbs ([ Ссылка ])

Note: Sub 1 tsp garlic granules for garlic cloves.
sub beans and hemp seeds for 2 cups of raw soaked cashew + 1/2 cup water extra. Omit date if using cashews.

Preheat oven to 375 F.

PREPARE VEGGIES FOR FILLING

Steam veggies just until cooked.

PREPARE SAUCE

In a blender combine all sauce ingredients and blend until smooth.

PREPARE MUSHROOMS FOR FILLING

Add mushrooms to the pan on medium-high heat.
Cook until water from mushrooms begins to release.
Add seasonings and continue to cook until the water has cooked off and mushrooms begin to brown on some spots.

PUT IT TOGETHER

Combine cooked veggies, mushrooms, chickpeas, peas, and cream sauce. Mix and add to pie shell.

Top with bread crumbs and bake for 20 minutes or until crumbs are golden brown. Enjoy!

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