I was wanting some comfort food lately and pot pie sounded good. Something not heavy, without lard or butter, something simple, easy to make, and delicious. Ends up this broccoli pot pie is really filling too, I could not finish my whole pie! Hope you enjoy.
Easy Broccoli Pot Pie without Butter
Ingredients
2T Avocado oil (or coconut or olive)
3/4c yellow onion
1/4t salt & pepper
1 clove garlic
1t thyme
1t sage
1t parsley
1/4c flour
2c vegetable broth (I used low sodium)
1/2c almond milk, plain unsweetened
2 bay leaves
12oz frozen broccoli (the small bag)
6 baby carrots, diced
6 small sweet peppers, sliced
3/4t salt (to taste)
1/4t pepper
1c plain almond milk
1T lemon juice
2c flour
1T baking powder
1/2t baking soda
3/4t salt
4T coconut oil
spices for biscuit (optional, see recipe notes)
baking dish(es) an 8×8 pan, or 6 ramekins, or 4 mini bread pans
Heat a large pot (with a lid) on medium high heat. When the pan is hot add 2T avocado oil and 3/4c onions, 1/4t salt, and 1/4t pepper, cook for 3-5 minutes (until the onions are clear). Add 1 clove garlic, diced and cook for 2 minutes more.
Now add 1t thyme, 1t sage, and 1t parsley, whisking constantly until it blooms (you can smell it).
Add 1/4c flour and whisk constantly until it starts to brown.
Add 2c vegetable broth (low sodium) a little at a time, whisking, until it is all incorporated (no clumps).
When it starts to simmer add 1/2c plain unsweetened almond milk and 2 bay leaves. Bring to slow boil and simmer until it thickens (5-7 minutes), stirring occasionally.
Add 12oz bag of frozen broccoli (this is around 2c if you have fresh), 6 baby carrots diced, and 6 small sweet peppers sliced, 3/4t salt and 1/4t pepper. Bring to slow boil, then cover and simmer for 4-5 minutes more, stirring occasionally.
Preheat oven to 425F.
Start making your biscuit topping.
In a small bowl or glass measuring cup add 1c almond milk, plain unsweetened and 1T lemon juice, stir together and set aside for now.
In a bowl whisk together 2c flour, 1T baking powder, 1/2t baking soda, and 3/4t salt.
Add in 4T coconut oil, using a pastry cutter (or 2 forks), cut in the oil to the flour mixture until it looks crumbly.
Add the milk mixture, about 1/3c at a time, mixing with a fork until a dough starts to form.
Optional: if you wanted to add spices to your biscuit you can use the same spices you used with the broth (1/2t parsley, 1/2t sage, 1/2t thyme).
Lightly flour flat surface and fold your dough over a few times. It will be sticky so I lightly flour my hands too. Please don’t knead this too much while you press it down into about 1” thick shape (round or oblong or fractal is fine). I try to use the same basic shape of the pan(s) the dough will be used in. Cut your dough to fit your pans (I use 4 mini bread pans, but you can also use a ramekin or an 8×8 pan).
Finish the filling by discarding the bay leaves and giving it a good stir once more.
Ladle the filling into your pan(s) and place them on a baking sheet. I fill them about ½ full.
Top each pan with a biscuit. Then I press my finger in randomly to help the bread cook even and not get a big dome.
Bake your pot pies 12-15 minutes at 425 (until the biscuit is nicely browned on top).
Let cool 5 minutes, then enjoy.
Guys I don’t actually cook all mine at once. I freeze a couple to eat later. I leave myself notes as to what it is and how to finish cooking it. For these pot pies to finish them off take them right from the freezer and pop them into a 425 oven (on a baking sheet) and bake for 20-24 minutes. These will last in the freezer 4 to 6 months so you can double batch this and stock up for those days when you don’t have time to cook or don’t actually feel like cooking…
