Mushroom Paleo Pot Pie

This mushroom paleo pot pie is a delicious gluten-free and dairy-free comforting recipe that’s perfect for cold cozy nights. You can easily make this vegan. I did use egg wash over the crust before baking, but you can easily eliminate this if your preference is completely vegan.

You can also use the flax egg recipe I have for the pot pie crust if that is your dietary preference. I personally use pasture-raised egg from vital farms or get my eggs from the local farmers market whenever I choose to consume egg.

Let’s dive into how to make this recipe and all tricks to make it as simple as a process as possible. Feel free to hit the jump the recipe button to skip straight to the easy to follow recipe card or keep reading to get the in-depth directions.

Ingredients to make this Mushroom Paleo Pot Pie

For the pie crust you’ll need: blanched almond flour, arrowroot flour, baking powder, salt, vegan butter, pasture-raised egg (flax egg for fully vegan recipe), ice cold water

For the filling you’ll need the following: onions, garlic, carrots, celery, portobello mushrooms, vegetable broth, vegan butter, frozen peas, dairy-free heavy cream, salt, pepper, fresh thyme and arrowroot flour.

This recipe can either be dairy-free or fully vegan. If you’re plant-based eater that incorporates eggs, then you have the option to use a whisk egg for the topping of the pie before baking. Totally up to you!
Option to top this paleo pot pot with fresh thyme and flakey sea salt once it’s done baking.

Method to for making this recipe

Start by preheating the oven to 400°F.

To make the paleo pie crust //

Then get to making the pie crust. In a food processor, place the almond flour, arrowroot flour, baking powder and salt. Process until well combined.

Cut chilled vegan butter into 1/2-inch square cubes and throw into the food processor. Pulse until the flour mixture and the vegan butter is an even crumbly texture. Then add the egg and cold water until dough is a texture where you can form into a ball.

Place the dough in between two sheets of parchment paper. With a rolling pin, roll dough to about 1/4-inch thickness. Place the dough in the fridge to chill while you prepare the filling.

To make the pie filling //

In a deep pan or skillet, heat vegan butter over medium-high. Add onion, garlic, celery, carrot, diced mushrooms, salt, pepper and thyme. Stir often and cook for 7 minutes or until veggies are tender.

Sprinkle the arrowroot flour over the cooked vegetables and stir until well combined. Slowly pour the vegetable broth over the veggies. Keep stirring then slowly add in the vegan heavy creamer.

Bring temperature down to a simmer. Stir until well combined and sauce is thickened for about 5 minutes. Remove from heat and then throw in frozen peas.

Assemble the paleo pot pie //

Place veggie pie filling into your pie dish. Then take your paleo pie crust from the fridge.

Carefully peel the top layer of parchment paper off the dough. Then place your hands underneath the bottom layer of parchment paper and mindfully flip paleo pie crust dough upside down over the pie dish and veggie filling.

Use a knife to carefully cut around the edges. *If you have any holes the form while placing the dough, use the excess dough cut from the edges to repair them.

Slit a 1/2-inch ‘X’ in the center of the pie. Use a pastry brush to lightly brush the whisked egg on top of the pie crust and top with sea salt.

Bake for 25-30 minutes or until the top is golden brown and crisp.

Let pie completely cool down before serving. Option to top with fresh thyme and flakey sea salt. Enjoy!

MORE PLANT-BASED RECIPES TO TRY

• VEGAN GF FRIED MUSHROOMS
• OYSTER MUSHROOM STEAK RECIPE
• LION’S MANE MUSHROOM SANDWICH
• LIONS MANE RECIPE

Mushroom Paleo Pot Pie

Recipe by The Plant Based Palette

This mushroom paleo pot pie is a delicious gluten-free and dairy-free comforting recipe that’s perfect for cold winter nights dinner

Course: Savory, DinnerCuisine: American, paleo, gluten-freeDifficulty: Easy

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Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

301

kcal

Total time

50

minutes

Ingredients

• For Paleo Pie Crust //
  

• 1 cup 1 almond flour

• 1/2 cup 1/2 arrowroot flour

• 1 tsp 1 baking powder

• 1 tsp 1 sea salt

• 1/2 cup 1/2 chilled solid vegan butter

• 1 large 1 pasture-raised egg (flax egg for fully vegan recipe)

• 1 Tbsp 1 ice cold water (plus more if needed)

• For Filling //

• 1 Tbsp 1 vegan butter

• 1 cup 1 minced onions

• 2 cloves 2 minced garlic

• 1/2 cup 1/2 minced carrots

• 1/2 cup 1/2 minced celery

• 3 whole 3 portobello mushrooms minced

• 1 tsp 1 sea salt

• 1/2 tsp 1/2 fresh ground black pepper

• 1 tsp 1 finely chopped fresh thyme

• 2 Tbsp 2 arrowroot flour

• 1 cup 1 vegetable broth

• 1/2 cup 1/2 dairy-free heavy creamer

• 1/2 cup 1/2 frozen peas

• For Toppings //

• 1 1 pasture raised egg whisk (for brushed topping)

• fresh thyme

• flakey sea salt (optional)

Directions

• Start by preheating the oven to 400°F.
• To make the paleo pie crust //
• Then get to making the pie crust. In a food processor, place the almond flour, arrowroot flour, baking powder and salt. Process until well combined.
• Cut chilled vegan butter into 1/2-inch square cubes and throw into the food processor. Pulse until the flour mixture and the vegan butter is an even crumbly texture. Then add the egg and cold water until dough is a texture where you can form into a ball.
• Place the dough in between two sheets of parchment paper. With a rolling pin, roll dough to about 1/4-inch thickness. Place the dough in the fridge to chill while you prepare the filling.
• To make the pie filling //
• In a deep pan or skillet, heat vegan butter over medium-high. Add onion, garlic, celery, carrot, diced mushrooms, salt, pepper and thyme. Stir often and cook for 7 minutes or until veggies are tender.
• Sprinkle the arrowroot flour over the cooked vegetables and stir until well combined. Slowly pour the vegetable broth over the veggies. Keep stirring then slowly add in the vegan heavy creamer.
• Bring temperature down to a simmer. Stir until well combined and sauce is thickened for about 5 minutes. Remove from heat and then throw in frozen peas.
• Assemble the paleo pot pie //
• Place veggie pie filling into your pie dish. Then take your paleo pie crust from the fridge.
• Carefully peel the top layer of parchment paper off the dough. Then place your hands underneath the bottom layer of parchment paper and mindfully flip paleo pie crust dough upside down over the pie dish and veggie filling.
• Use a knife to carefully cut around the edges. *See Notes*
• Slit a 1/2-inch ‘X’ in the center of the pie. Use a pastry brush to lightly brush the whisked egg on top of the pie crust and top with sea salt.
  
• Bake for 25-30 minutes or until the top is golden brown and crisp.
  
• Let pie completely cool down before serving, option to garnish with flakey sea salt and fresh thyme. Enjoy!

Equipment

• Food Processorget it here

Recipe Video

Notes

• *If you have any holes the form while placing the dough, use the excess dough cut from the edges to repair them.

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