Veggie Pot Pies (Vegan, Gluten Free)

Instructions

1. Preheat the oven to 350 degrees.
2. In a large pot, sauté the onions in the coconut oil over medium-high heat until caramelized and fragrant, about 5 to 7 minutes. Add vegetable broth by the spoonful as needed to prevent sticking.
3. Add the garlic, potatoes, carrots, poultry seasoning and remaining vegetable broth to the pot. Bring to a rapid simmer, cover and continue cooking at medium-high heat, stirring occasionally until the potatoes and carrots are fork tender, about 7 to 10 minutes.
4. Add the peas, mushrooms, lentils, coconut milk and sea salt to the pot and bring everything to a low simmer. Cover the pot and continue cooking another 5 to 10 minutes until everything is hot and cooked through. Taste and add additional salt if desired.
5. To bake the crusts, combine the almond flour, baking soda, and 1 teaspoon of the sea salt in a mixing bowl and stir until well incorporated.
6. In a separate bowl, whisk together the avocado oil and water. Pour the wet ingredients into the dry ingredients and mix until thoroughly combined.
7. Press the dough evenly into a greased pie pan and bake for 15 to 17 minutes until the edges turn golden brown and crust is firm and dry.
8. Remove the pie crust from the oven and allow it to cool for at least 5 minutes. Then, add the pot pie filling and serve!