Culinary Arts Meets Wellness Living

 

 

The Best Creamy Pot Pie – a healthy version of a classic with no dairy!

Welcome to my kitchen! I’m thrilled to introduce you to a delightful twist on a beloved classic that I discovered during my time in a holistic culinary program: the Best Creamy Pot Pie! While spring has officially arrived, the chill still lingers in Northern Nevada, keeping us bundled up despite the promise of warmer days ahead. As I gaze out at the landscape from the warmth of my kitchen, I’m reminded of the simple joys that await within – the comforting aroma of a hearty meal and the promise of cozy evenings spent in good company.

About This Recipe:

This dairy-free rendition of the classic comfort pot pie provides a contemporary twist on the beloved dish, boasting a luxurious and gratifying filling without the use of dairy. Inspired by the seasonal bounty of spring produce, this pot pie is brimming with vibrant and wholesome vegetables that capture the essence of the season. From crisp asparagus and tender peas to earthy mushrooms and sweet bell peppers, each ingredient is carefully selected for its flavor and texture, ensuring a truly indulgent experience.

At the heart of this recipe lies a velvety almond milk béchamel sauce, meticulously crafted to achieve the perfect balance of creaminess and depth of flavor. Made with love and attention to detail, this sauce serves as the luscious foundation that binds together the medley of vegetables, creating a harmonious symphony of taste and texture. For those craving a meatier option, simply swap the veggies for tender chunks of tofu or tempeh, elevating the dish to new heights of savory indulgence.

Whether you’re cooking for yourself on a cozy evening at home or hosting a gathering with friends to celebrate the arrival of spring, this recipe is sure to impress with its creamy texture and irresistible taste. As you savor each spoonful, allow yourself to be transported to a place of comfort and contentment, where the worries of the day melt away in the warmth of good food and good company.

In an effort to streamline my weekly routine and ensure that I’m well-prepared to whip up comforting dishes that will nourish both body and soul, I’ve adopted the practice of planning my meals and grocery shopping just once a week. This allows me to focus on creating delicious and wholesome meals without the stress of last-minute trips to the store.

For last night’s dinner, I embarked on a culinary adventure, curating a menu that promised to banish the chill of spring and delight the senses. At the center of the feast stood a Vegetable Pot Pie, brimming with an array of vibrant and seasonal vegetables that promised comfort and nourishment. I carefully selected rainbow carrots, mushrooms, peas, cauliflower, and broccoli, each one chosen for its unique flavor profile and textural appeal. As I chopped and diced the vegetables, their lively colors danced against the backdrop of the changing season.

With the vegetables prepped and ready to go, I turned my attention to the stove, where I began the process of bringing out their natural flavors. Sautéing them in a fragrant mixture of garlic and onions, the kitchen was enveloped in a comforting cloud of savory aromas, each waft promising a taste of the cozy meal to come.

Meanwhile, I set to work on preparing a simple yet flavorful Caesar dressing for the accompanying salad. Drawing inspiration from the classic combination of crisp romaine lettuce, tangy dressing, and savory Parmesan cheese, I whisked together the ingredients, carefully balancing the flavors to achieve the perfect harmony. Tossing the lettuce leaves with the dressing and adding a sprinkle of homemade croutons for texture, I knew that each bite would offer a tantalizing burst of flavor.

But it was the final touch to the romaine that truly elevated the dish – the decision to broil the lettuce, a culinary technique that would infuse the salad with a smoky char and intensify its flavors. As the lettuce leaves sizzled under the broiler, I was excited at the transformation taking place, knowing that the end result would be nothing short of extraordinary.

For the creamy sauce in the Vegetable Pot Pie, I decided to make a homemade almond milk béchamel. Drawing on the richness of almond milk and the silkiness of a traditional béchamel, this dairy-free alternative would add a luxurious creaminess to the dish without compromising on flavor.

With the pot pie filling simmering to perfection and the salad components meticulously assembled, I carefully put together the final dish, ensuring that each element was perfectly balanced and presented with care. As the pot pie baked in the oven, filling the kitchen with its savory aroma, I placed the broiled romaine lettuce salad on the table, its charred edges glistening invitingly in the soft glow of candlelight.

As my loved ones gathered around the table, we savored each bite of the piping hot Vegetable Pot Pie, the rich flavors and hearty textures warming us from the inside out. Paired with the charred Broiled Romaine Lettuce Caesar Salad, it was a meal fit for a spring evening – comforting, nourishing, and utterly delicious.

The night continued with laughter and shared stories, the warmth of the kitchen and the camaraderie of loved ones creating a sense of coziness that transcended the chilly weather outside. We were reminded of the simple pleasures that make the spring months so special – the promise of new beginnings, the beauty of fresh blooms, and the joy of spending time with loved ones.

And as the evening drew to a close, I couldn’t help but feel a sense of contentment wash over me. Despite the chill in the air, the warmth of the kitchen and the love of family had made it a night to remember – a true celebration of the season and the simple joys of spring. As I retired to bed that night, I found myself filled with gratitude for the simple joys of the season – the warmth of a cozy kitchen, the comfort of a delicious meal, and the joy of sharing it all with loved ones. And as I drifted off to sleep, I knew that no matter how chilly the weather outside, the warmth of the kitchen and the love of family and friends would always keep me cozy and content.

Healthy twist on a classic

Almond milk replaces traditional dairy in this pot pie recipe, offering a satisfying and creamy filling. The recipe is versatile, allowing for the use of any seasonal vegetables (Asparagus and peas are a great fresh seasonal option for Spring) for a Creamy Vegan pot pie or your favorite protein such as chicken for a Creamy Chicken pot pie, making it a timeless and adaptable favorite.

RECIPE SOURCES: Adrienne Lee, Natural Chef, Modern Meal

Ingredients:

2 cups almonds, soaked overnight

5 cups water

6 Tbs medium-high heat oil (avocado oil works well) or butter, divided

1/2 cup All Purpose Flour

1 Tbs fresh thyme, minced

1/2 tsp fine grain sea salt, more to taste

1/2 tsp white pepper, more to taste

1/2 cup celery, small dice

1 medium yellow onion, small dice

1 cup carrots, medium dice

1 cup mushrooms, quartered (Cremini are great in this dish)

1 small cauliflower, cut florets (1 cup of chopped asparagus is a lovely swap for Spring)

1 cup peas, frozen and thawed (Fresh if in season)

1 pie crust (9″), homemade or store bought

egg wash (1 egg beaten with 2 Tbs water)

OR vegan wash (3 tbs reserved almond milk mixed with 1/2 teaspoon maple syrup)

Cooking Instructions:

1. 1. Pre-heat oven to 350 degrees.
   2. Drain and rinse the soaked almonds. Place in a blender with 5 cups of water. Blend until smooth.  Strain through a nut milk bag and discard the pulp. Measure out 4 cups of almond milk.
   3. Heat 4 Tbs oil or butter in a medium sauté pan over medium heat.  
   4. Whisk in flour until well combined.  
   5. Add the almond milk slowly, stirring constantly.  
   6. Heat the mixture until it bubbles, then turn down to a simmer and cook for 10 minutes or until sauce is thickened. 
   7. Remove from heat and season with the thyme, salt, and pepper according to taste. Set aside.
   8. In a large heavy-bottom skillet, heat the remaining 2 Tbs oil or butter over medium heat. 
   9. Add celery and onion.  Sauté for 5 minutes until onions begin to brown.  
   10. Add carrots and cauliflower and continue cooking for 2-4 minutes.  
   11. Add mushrooms and peas and cook for another 1-2 minutes.  
   12. Once the mushrooms have released their juices, turn off the heat. 
   13. Taste and adjust for seasoning.
   14. Pour the almond milk sauce over the vegetable mixture and stir to combine. 
   15. Taste and adjust seasoning as needed.
   16. Pour mixture into a pie plate, cast iron skillet, or individual ramekins (I use Le Crueset ramekins)
   17. Roll pie dough to ⅛ in thick and place on top of the pot pie mixture. 
   18. Using a sharp knife, make slits on the top of the dough to allow steam to escape.
   19. Brush with egg wash or vegan wash.

Bake uncovered until the crust is browned and flaky, about 20-40 minutes depending on dough and size of cooking vessels. If edges begin to cook faster, rim pie with foil leaving the center exposed.

Serving Instructions:

Cool for 15 minutes before cutting. If using ramekins, as is with a sprig of Thyme.  If using a pie plate of iron skillet, scoop portions into bowls and garnish with a sprig of thyme. 

Allergens: nuts

Recipe Tags:  vegan,  healthy option, entree,  entree/main dish, betterthanKFC