I love me some veggie pot pie. I miss the flakey crust and decided that I was going to do something about it. I stumbled upon a recipe by Shirley Braden of Gluten Free Easily. I made my own changes, such as using vegetables stock instead of meat based one. I have found a frozen veggie mix at Costco, an Asian blend that has everything I want: shiitake mushrooms, mini corns, red peppers, water chestnut, and a few other veggies I used this for the filling.
For the topping, instead of using gluten free flour, I used Bisquick. I’ve never used Bisquick before, but I bought it in Buffalo and figured, hey why not. Oddly enough, this product is made in Canada, but not sold in Canada. I do not understand the logic behind this, but hopefully General Mills will change their mind and open the product up to the Canadian market.
Needless to say the Bisquick mixture was perfect for the topping and I found it to be perfectly flakey in the way that I wanted the texture to be.
I highly recommend trying this recipe because you don’t have to slave after making a base and a top, you can just pour the flour mixture over the veggies and bake it off. What a clever way to avoid stress and in my case disappointment. I usually make my crust way too thick and it just turns out gross. This method works and isn’t as heavy as using mashed potatoes either. Win all around!