At the top of the comfort foods list (right next to mac ‘n’ cheese and mashed potatoes) is a dish you may have loved as a kid: pot pie. But making one usually means pulling a preservative-packed, frozen concoction from a box–not something that makes you very happy today. Here’s an alternative to letting a favorite dish live on in your memory. These mini pot pies are fresh and easy to make, filled with tasty veggies and topped with a homemade, gluten-free crust.
Mini Veggie Pot Pies
3 medium carrots, chopped
3 medium zucchini, chopped
1 cup peas (fresh or frozen)
2 Tbsp. parsley, chopped
Freshly ground black pepper, to taste
1 tsp. apple cider vinegar
1/2-1 tsp. cayenne pepper, to taste
3 Tbsp. hemp protein powder
1 Tbsp. toasted hemp seeds
1 Tbsp. water
- Preheat oven to 350 degrees F.
- In large bowl, mix together all filling ingredients.
- In a small bowl, combine baking mix with one cup of water; stir in mashed sweet potato. Shape into equal-sized balls.
- Spray muffin tins with non-stick cooking spray. Scoop filling into wells. Place crust dough over filling, patting down to cover.
- Bake for approximately 20 minutes, until crust is golden brown.
(Note: You can double the crust ingredients and, after forming balls, press dough into the pie tins and pre-bake for approximately 8 minutes to create a crust prior to filling with vegetables and topping for a more traditional pot pie.)