Vegan Vegetable Pot Pie

I grew up on chicken pie. My dad would make a killer one with chicken and cream of celery soup topped with a Bisquick mixture. Well, I took what I remember from the tastes and textures of that chicken pie and created a vegan version packed with my favorite veggies and still, yes STILL, topped with a crispy Bisquick crust. 

Here's the lowdown...

Ingredients:

2 cups Gluten Free Bisquick (+2-3 tbsp. extra) (for crust add approx. 1/2 c. Almond milk and approx. 2 tsp. baking powder.) 

4-5 red skinned potatoes

1 small head of cauliflower; chopped

1/4 c. peas

3 celery stalks; chopped

3 carrots; chopped 

1/2 yellow onion; chopped

1/2 c. Mushrooms; chopped

1/2 c. Kale; chopped 

1/2 c. Almond milk

3/4 c. Corn starch (or to taste depending on desired consistency) 

1/4 c. Vegetable broth 

2 tbsp. thyme 

2 tsp. chili powder 

1 tbsp. cumin 

Salt and pepper to taste 

Olive oil (approx. 2 tbsp.)

*keep in mind that these measurements are more approximations. I made this pot pie a week ago and just now was able to post this recipe. So yeah, did I remember to write down my measurements? Of course not! Sooo with that being said, try these amounts out and see what consistency you get/want. 

Directions: 

First cook the red skinned potatoes and cauliflower pieces in boiling water until soft. I cooked for about 25 minutes at a medium boil. 

Cook vegetables in a large pan with olive oil. Add salt, pepper, and thyme. 

In a small pot whisk together ingredients for a smooth vegan gravy. Mix together almond milk, vegetable broth and spices (extra thyme, salt and pepper, chili powder, cumin). Gradually add corn starch until to desired consistency. 

Combine potatoes and cauliflower, vegetables, and gravy into one mixture. 

Mix together Gluten Free Bisquick, Almond Milk, and baking powder. 

In a greased pan, pour mixture (I added a little more Bisquick to mixture to give more texture. This is totally optional).

Top with Bisquick mixture. 

Bake at 350 degrees for 35-40 minutes or until crust is crispy. 

So that's it! Pretty simple! Also this dish tastes pretty legit. You'll think it's Sunday Brunch or Thanksgiving. I made two square pans of this casserole and froze the second one. I figured on a chilly Fall night heating this up again would be pretty perfect and so comforting and cozy! 

This dish is completely vegan (oh yeah!) and is almost fully GF if you don't count the broth. So if you're trying to go fully Gluten Free just substitute the veggie broth out possibly for more almond milk, or use more corn starch or gluten free flour. 

That's it! Enjoy this by itself or nestled next to some extra veggies or mashed potatoes. 

Enjoy!

~Crago