Ingredients
This cozy, savory mushroom pot pie is rich, comforting, and deeply nourishing — filled with tender vegetables, herbs, and Lion’s Milk™ for a grounding, feel-good twist on a classic comfort dish. Wrapped in a flaky gluten-free crust, it’s perfect for holiday dinners, chilly evenings, or anytime you’re craving something warm and satisfying. 🤍🍄
🥧 Method
Prepare the filling
Sauté the vegetables.
Heat avocado oil in a pan over medium-high heat. Add garlic and cook until fragrant and lightly golden. Add onion and cook until translucent, then add mushrooms and sauté until tender.
Add remaining vegetables and herbs.
Stir in carrots, daikon, celery, and thyme. Cook for another few minutes until everything is well softened. Drain excess liquid and set aside.
Make the gravy.
In a saucepan, melt butter (or coconut oil). Slowly whisk in gluten-free flour until smooth. Gradually add mushroom juices or veggie broth, almond milk, thyme, and liquid aminos. Cook until thickened into a gravy, then remove from heat.
Combine filling.
Add sautéed vegetables to the gravy, sprinkle in Lion’s Milk™, and mix until fully combined. Set aside.
Prepare the crust
Mix the dough.
Preheat oven to 350°F. In a food processor, pulse almond flour, tapioca starch, baking powder, and salt. Add eggs (or chia eggs), butter (or coconut oil), and vinegar. Pulse until combined, adding cold mineral water 1 teaspoon at a time until dough forms.
Divide and chill.
Remove dough and divide into two equal portions. Wrap one half and place in fridge while rolling the first.
Roll the bottom crust.
Roll first dough portion between parchment paper into an even circle about 11 inches wide. Transfer into a greased springform or deep pie pan, pressing gently into sides.
Fill the pie.
Pour mushroom filling into the crust and spread evenly.
Roll the top crust.
Roll second dough portion into a circle and carefully place over the filling. Seal edges and cut small slits for steam.
Bake
Bake for about 60 minutes, until golden and set.
If crust browns too quickly, loosely cover with foil.
Let cool slightly before slicing and serving.
✨ Tips & Variations
For extra flaky crust, chill dough longer before rolling.
For dairy-free, use coconut oil and chia eggs.
For extra herbal depth, add rosemary or sage to the filling.
Serve with a simple green salad or roasted veggies for a full cozy meal.
🌿 Why We Love This Ritual
Lion’s Milk™ and warming herbs support digestion, nervous system balance, and gentle focus, making this pot pie both comforting and functional — the kind of meal that nourishes your body and your mood.
Slow food. Shared warmth. Deep comfort. ✨