Vegetable Pot Pie

Vegetable Pot Pie

Ingredients

• 3 celery stalks sliced and diced
• 1 onion, diced into small pieces
• 4 or 5 carrots, peeled and sliced into coin shapes
• 2 cups of frozen or fresh peas
• 1 diced zucchini or other squash (I sub with a cup or so of ground beef sometimes)
• 1 1/2 cups of chunks of tomato in sauce (I use diced, roasted tomatoes)
• a drizzle of honey (to cut down the acid in the tomato sauce)
• 1/4 teaspoon of thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon of cumin
• 1/4 teaspoon of chili powder (optional)
• 1/2 teaspoon of garlic powder
• 1 clove of garlic, crushed
• 1 tablespoon of olive oil

Pie crust

• 2 1/2 cups of almond flour
• 1/4 teaspoon of salt
• 2 tablespoons of butter
• 1 egg

Preparation

1. Warm a frying pan with the olive oil (medium heat), and then add all the vegetables and seasonings to it to cook for about 10 minutes, or until the onions are becoming clear.
2. Add the diced tomato sauce and a drizzle of honey to the cooking vegetables, and cook for a few more minutes.
3. Prepare the pie crust if you haven’t already done so. I blend all the ingredients together in a bowl, roll it in a ball, and then flatten it out into manageable parts about 1/4 inch thick.
4. Place the vegetable mixture in a baking dish and place the pieces of pie crust over it. It’s just easier to put it on in pieces, kind of like a puzzle.
5. Bake at 400 degrees F for about 15 minutes, or until the crust is starting to brown on the edges.