Veggie Turmeric Black Peppercorn Ranch Pot Pie

Directions

For the Crust:

1. Combine flour, sugar, and salt in a food processor.Pulse until well blended, 6 to 7 times.

2. Add in solid coconut oil and continue pulsing till coconut oil is incorporate into dough and you have a crumbly mixture.

3. While pulsing continually, add ice water, 3-4 Tablespoon at a time, process until dough begins to clump together.

4. Transfer to your work surface. Pat dough together; divide in half. Shape into a flat disk. Wrap in plastic wrap; let stand at room temperature for 30 minutes.

5. Preheat oven to 400 degrees.

6. Roll out pie crust and cut into 6 large squares that will cover the top of each ramekin. Place onto a baking sheet lined with parchment (for a golden colored pie crust lightly egg wash) and sprinkle with salt. Bake for 15 minutes or until golden brown. Remove and cool.

For the Filling:

1. Add 2 Tbsp avocado oil to a large saucepan over medium heat. Then add onion and garlic and a pinch of salt – stir. Cook until soft–about 7 minutes.

2. Add the flour and stir with a whisk, then slowly whisk in the broth.

3. Add oat milk and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.

4. Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes.
Add in turmeric black peppercorn dressing. Stir to combine.

5. Divide the mixture evenly between 5-6 ramekins.

6. Top with baked pie shell squares. Drizzle with more turmeric peppercorn ranch dressing if desired.

7. Let cool for 5 minutes before serving