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Gluten Free Pot Pie with Flaky, Like-You-Remember Crust. Thanks Gfjules!
Ingredients
  • 1 to 2 recipes, my gluten free Pie Crust (use 2 recipes if covering several ramekins; 1 recipe for one large pot pie)
  • 1 bag lentils, prepared
  • 5 large red potatoes, diced
  • ½ large red onion, diced
  • 2 large portabella mushrooms, chopped
  • 1 zucchini squash, diced
  • 1 yellow squash, diced
  • 3 large carrots, diced
  • ½ bunch asparagus, chopped
  • 32 oz. vegetable stock
  • 32 oz. creamy vegetable soup or additional vegetable broth (I like Imagine® Natural Creations “Light in Sodium Harvest Corn Soup” and “ Creamy Portobello Mushroom Soup,” both gluten-free and vegan)
  • 2 Tbs. fresh dill, minced
  • 2 Tbs. scallions, diced
  • 1 stalk lemon grass, diced
  • Salt and pepper, to taste
  • 1 egg, mixed or milk of choice for brushing on pastry
Steps
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