Measurements

• 1 cup 1
• 2 tablespoons Butter
• 2 Carrots
• 2 stalks Celery
• 1/4 cup Gluten-Free Flour
• 3 cloves Garlic
• 2 cups Mushrooms
• 2 tablespoons fresh Parsley
• 1/2 teaspoon Pepper
• 1 Gluten
• 1 teaspoon Salt
• 1 teaspoon Thyme
• 2 cups Vegetable Broth
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, melt the butter over medium heat.
• Add the diced onions, carrots, and celery.
• Cook until the vegetables are tender, about 5-7 minutes.
• Add the minced garlic and sliced mushrooms to the skillet.
• Cook for another 5 minutes until the mushrooms are tender.
• Stir in the gluten-free flour and cook for 1-2 minutes to remove the raw flour taste.
• Gradually add the vegetable broth and 1% milk (or almond milk), stirring constantly until the mixture thickens.
• Add the salt, pepper, thyme, and parsley.
• Stir well to combine.
• Pour the vegetable mixture into a pie dish and cover with the gluten-free pie crust.
• Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
• Let the pot pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.