Pot Pies summon up a coziness in my bones as I think of sinking my fork into that first steamy runny bite. Sadly my mom never had time to make such time consuming fare since she worked full time as an RN as well as helped (just like a hired man) farming and ranching right alongside my dad. That didn’t mean we never had it. It just means it was probably from the freezer section in the store—Swanson’s comes to mind. Now that I’m a mom I’d thought I’d like to share this meal with my little one and no, it won’t be from the store. BUT…I’m not really interested in spending a afternoon rolling out the dough for the crust nor creating an elaborate gravy filling.
Thankfully, I was reading the Bars, Crumbles and Other Sweets chapter in one of my favorite Paleo recipe books, Good Morning Paleo, and I came across Blueberry Cobbler in a Cup. This sounds fabulous and I will make that another day but today a light went off in my head and I heard a little culinary angel say, “you know, you could make this into a savory meal with some of your favorite vegetables.” Of course I could and that’s just what I did.
Instead of using the higher GI potatoes which can cause a blood sugar spike if eaten in significant quantity, I grated sweet potato with my food processor. Along with this wintery comfort food, I added grated carrots, onions and peas. That was the bulk of my filling along with nutritional yeast which gives the mixture a slightly cheesy and nutty flavor–not to mention the lovely B vitamins and added protein content. Add the batter on top, bake for 30 minutes and you have the easiest pot pie in the world.
My husband tried this for lunch and he said it really wasn’t a pot pie because it didn’t have all the gravy juices running out of it. Okay, I’ll give him that. “What if I called it a vegetable cobbler?” I said. Yes, that works he told me. Whatever you happen to call this dish, it’s easy and it’s a super meal to share with the family on a cool day.
Quick and Delicious Vegetable Pot Pie
Recipe inspired by Blueberry Cobbler in a Cup by Jane Barthelemy in Good Morning Paleo. Instead of the usual pastry bottom, this pot pie is flipped with filling on the bottom and the breaded part on top. It's a heck of a lot easier to make than making and rolling out dough and the result is just as tasty and filling
- Vegetable Base:
- 1 small sweet potato, grated
- 1 medium carrot, grated
- 1/2 medium onion, chopped
- 1/4 cup frozen peas
- 1/4 cup cooked chicken (optional but omit if Vegan)
- 1 T nutritional yeast
- 1 T arrowroot powder
- 4 T milk alternative
- 1/4 tsp sea salt
- 1/8 tsp pepper
- 2 eggs
- 4 T milk alternative
- 2 T melted coconut oil
- 1/4 t sea salt
- dash of pepper
- 1/4 tsp thyme
- 2/3 cup almond meal
- 1/4 tsp baking soda
- Step 1 Preheat oven to 350 degrees
- Step 2 Grease two 12 oz ramekins or two small oven proof bowls
- Step 3 In a medium bowl, mix all ingredients for vegetable base
- Step 4 In a separate bowl whisk batter ingredients
- Step 5 Divide vegetable mix between the bowls and press down
- Step 6 Pour batter over each
- Step 7 Place bowls on a baking tray and cook 30-35 minutes