Tahini Pot Pie
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1 cup all-purpose flour
1/4 teaspoon sea salt
5 Tbsp extra cold butter
3 Tbsp Soom Premium or Organic Tahini
3-4 Tbsp ice cold water
2 Tbsp plant-based butter or olive oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, peeled and sliced into quarters
2 celery stalks, diced
16 ounces cremini mushrooms, diced
2 cups frozen peas
2 cups cooked rotisserie chicken or 1 (15oz) can white beans, rinsed and drained
3 Tbsp tapioca starch
1 1/2 cups coconut milk
1/3 cup Soom Premium or Organic Tahini + extra for topping
3 tablespoons coconut aminos
1/2 tsp sea salt
pinch of black pepper
¼ cup fresh thyme + extra for topping
Optional: 1/2 cup shredded white cheddar cheese
Savory Tahini Pie Crust
Pot Pie Filling
For the Crust
Place flour, sea salt, cold butter, and tahini in a food processor or stand mixer. Pulse a few times until small balls of dough begin to form.
Add cold water, one tablespoon at a time, until a dough forms. The dough will be a little wet. If it’s too dry, add another tablespoon of cold water and pulse again. Do not overmix.
Place dough onto a well-floured surface and form into a large disc. Wrap in plastic wrap and place in the fridge to chill while you prep the vegetables. (Chill for at least an hour or overnight.)
For the Filling
Preheat oven to 375℉ and prepare a 9-inch pie dish with cooking spray. Set aside.
Heat the butter in a large pan or dutch oven over medium heat. Once hot, add onion, garlic, celery, and carrots and cook for 5 minutes or until onions start to become translucent. Stir in mushrooms and continue to cook until mushrooms are browned.
Stir in frozen peas, cooked chicken, and tapioca starch and cook for about 2 minutes. Slowly pour in the coconut milk and bring to a low boil, stirring continuously. Continue to cook until thickened, about 3-5 minutes.
Slowly stir in the tahini, amino acids, salt, pepper, and thyme. Mix until well combined and creamy. If too thick, add more coconut milk.Taste and adjust seasonings to taste.
Turn off the heat and place the filling in the prepared pie dish.
On a floured surface, roll the pie dough into a large circle, about 12 inches across or wide enough to cover the pie dish.
Lightly brush the edges of the pie dish with egg wash. Place dough over the top and press the sides into the dish so it sticks. Brush the top with the remaining egg wash.
Use a knife to cut 4 slits in the crust. Bake for about 30 minutes until the crust is golden brown and the filling is bubbly.
Allow to cool for 10 minutes, then slice and serve garnished with fresh thyme and a drizzle of tahini.
Gluten-free version:Use Gluten-Free Baking Flour as a 1:1 replacement for all purpose flour. Use Bob’s Redmill brand for best results.
Cheese option: add 1/2-1 cup white cheddar to the filling before baking for a cheesy pie.
Storage: leftover pot pie stays fresh in the fridge up to 5 days. Reheat in the oven at 400℉ for 10 minutes.
Recipe & Photography: Selena Sharpless