Veggie Pot Pies with Spelt Crust

The spelt coconut oil crust on these veggie pot pies makes them warm and filling. They make a filling dinner because they are full of different colored vegetables and tasty herbs.

Ingredients:

• 2 cups mixed vegetables carrots, peas, corn, green beans, etc
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• For the crust:
• 2 cups spelt flour
• 1/2 teaspoon salt
• 1/2 cup coconut oil, solid
• 6-8 tablespoons ice water

Instructions:

Preheat oven to 375F 190C

In a large skillet, heat olive oil over medium heat

Add diced onion and minced garlic, saut until softened

Add mixed vegetables to the skillet, cook for 5-7 minutes until slightly tender

Sprinkle flour over the vegetables and stir to coat evenly

Cook for 1-2 minutes

Slowly pour in vegetable broth and almond milk, stirring constantly until the mixture thickens

Stir in thyme, rosemary, salt, and pepper

Simmer for 5-7 minutes until the mixture is thick and creamy

Remove from heat

For the crust, in a mixing bowl, combine spelt flour and salt

Cut in coconut oil until mixture resembles coarse crumbs

Gradually add ice water, 1 tablespoon at a time, mixing until dough comes together

Divide dough into 6 equal portions

Roll each portion into a circle to fit the top of your individual pot pie dishes

Fill each pot pie dish with the vegetable mixture

Place a circle of spelt crust on top, pressing the edges to seal

Cut a few slits in the crust to allow steam to escape

Bake for 25-30 minutes, or until the crust is golden brown and filling is bubbly

Serve hot and enjoy