French Onion Pot Pie

I don’t know about you, but personally, I love pot pies.  They’re just so hearty and comforting, and are decently easy to make.  Now that it’s getting deeper into fall & winter, I wanted to make a pot pie recipe for you guys, but I wanted it to be different.  There are so many recipes out there for vegan pot pies, that are like your traditional chicken pot pie with white gravy, but I wanted to make a variation on that.  Since I also love French onion soup & was craving it the day I was creating this recipe, I decided to merge the two and make a French onion pot pie!  They are so comforting & filling, and will please even the non-vegans.

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So since we’re essentially making a really thick French onion soup for our base, we’re going to need a lot of onions.  I chose to use yellow onions, because I think they caramelize the nicest & will give that classic French onion flavor.  Cut them in half, and slice the onions into half moons.  Add to a stock pot over medium – low heat with some olive oil, dried (or fresh) thyme, bay leaves, ground mustard, and pink himalayan salt.  Allow to cook uncovered, stirring periodically for about 30-35 minutes, until the onions have reduced and caramelized.

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The next ingredients you’ll need will be crimini mushrooms & red potatoes.  We are using crimini mushrooms & red potatoes because they will hold up well when being cooked for long periods of time, and wont disintegrate after a while. If you were to use a russet potato in this recipe, they would dissolve and turn this into more of a chowder.  Slice the mushrooms and potatoes into small cubes (try to aim for equal sized pieces).  Par boil your potatoes in slightly salted boiling water, until they’re almost cooked through but still a little firm in the middle.  Drain them and set aside.  Push all of your onions to one side of the pot, add a little bit more olive oil, and add your mushrooms.  Cook them through until they’re brown and soft.  Once your mushrooms are cooked through, stir them in with your onions & add your potatoes.

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Once you’ve let your onions, potatoes, and mushrooms cook down slightly, you can get to the fun part of making this all turn into a gravy.  Start out by mixing in your flour with the vegetables and cook for about a minute.  Then you’ll need to deglaze the pan with some wine to scrape up all of the brown bits and flour stuck to the pan.  I chose to use a Pinot Grigio for this because it’s a dryer white wine & will really balance out all the flavors.  Once you have the wine in the pot, you’ll want to simmer it for about five minutes, until the wine has reduced.  Then you can add in your vegetable broth, reduce the heat to low, give it a good stir, and let it do its thing!  The unfortunate part about this recipe is really the time, since it does take a while to caramelize that many onions, & the thickening / baking takes a while, but even though its a long recipe, it’s very easy!  Allow this to cook for about another half hour, until it turns into a thick gravy.  At this point, you can season with salt / black pepper, and add in your vegan beef bouillon cubes.

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The crust is actually the easiest part of this recipe.  Simply separate your dry & wet ingredients first.  Flour, salt, fresh thyme in one bowl, and olive oil & water in the next.  Start out by only adding 1 tablespoon of water at first, and then as you mix the dough, add more water 1 tablespoon at a time (not exceeding 6 tablespoons).  Pour your wet ingredients into the dry and start to mix with a rubber spatula.  Add one tablespoon of water at a time until the dough comes together.  Roll it into a ball, wrap in plastic wrap, and place in the fridge for at least a half hour, or until you need it.

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When you’re ready to use the dough, lay out a piece of parchment paper and flour it slightly.  Take your dough ball, unwrap it from the plastic wrap, and slice it into four sections (this makes enough dough for four pies, if you need more dough, just double the recipe and cut this into eight sections).  Place another piece of parchment on top of one section of dough, and roll it out into a flat section, just large enough to cover the ramekin you’re using for the pot pie.  Roll out every section of dough the same way.

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Once the filling is thickened up, & the dough is rolled out, we can finally assemble our pies!  Fill your ramekin just shy of the top with the vegetable filling & gravy, and then place one section of rolled dough overtop.  Slice a small ‘X’ in the center of the dough, so that it allows steam to escape and not make the pie explode.  You can also get creative and create any designs you’d like on top of the pie dough!  Take a pastry brush and brush a very small amount of olive oil over top of the dough so that it gets a nice crust. Place the ramekins on a baking sheet, and pop into a preheated 425 F oven and bake for 30 minutes, or until the tops are nice and crispy and cooked through.

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Once the pot pies are finished, take them out of the oven and immediately top them with some thick chunks of salt (we used Maldon sea salt flakes), and some fresh thyme leaves.  Allow them to cool about 15-20 minutes before serving, as they will be very hot.  We hope you enjoy this hearty & comforting recipe!


FILLING

  • 2 lbs yellow onions
  • 1/4 cup olive oil
  • 2 bay leaves
  • 2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6-7 large crimini mushrooms
  • 3-4 medium red potatoes
  • 1/4 cup gluten free all purpose flour
  • 1 cup white wine
  • 4 cups broth
  • 1 tsp ground mustard
  • 2 vegan beef bouillon cubes
  1. cube potatoes and par boil them. drain & set aside.
  2. place onions, olive oil, bay leaves, thyme, salt, pepper, & ground mustard in a dutch oven.  cook about 30-40 min over medium – low heat uncovered.
  3. push onions to the side of the pot, add diced mushrooms and sautée until browned.  add in potatoes.
  4. add flour, a bit at a time, until everything is coated.
  5. add wine and stir well. raise heat to med – high and allow to simmer until it has reduced by half, about 2 minutes. 
  6. add broth & beef bouillon, stir a few times and allow to simmer uncovered for 20 min until broth has thickened to a gravy like consistency.

CRUST

  • 2 cups sprouted millet flour
  • 1/2 tsp salt
  • 7 tbs olive oil (1 tbs less than 1/2 cup)
  • 4-6 tbs cold water
  • fresh thyme
  1. stir flour & salt together in medium bowl.
  2. stir olive oil & 1 tbs water together in separate bowl.  pour over dry ingredients & mix with a fork, adding more water at a time until the dough holds together. 
  3. wrap the dough in plastic wrap and store in the fridge until ready to use.

ASSEMBLE

  1. preheat oven to 425 F
  2. divide french onion filling into ramekins
  3. sprinkle work space with flour. divide dough into 4-6 portions.  roll into a circle about 1 inch wider than the ramekin. place over ramekin and fold over sides.  poke a few holes in the top. repeat.
  4. brush with olive oil & maldon salt, and bake about 30 minutes until tops are browned

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