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Mushroom Pot Pie With Amaranth & Chia Crust (Vegan, Gluten-Free)

Updated on August 29, 2017

Bella Baby!

This baby bella mushroom pie will keep you looking just that. No "pot bellies" here! Mushrooms, shallots, carrots, peas in a creamy low-carb/cal sauce of almond milk, earth balance and amaranth flour. And the secret's in the sauce-ancient chinese secret, that is: chinese five spice. The top secret is amaranth flour and chia for a warm, sweet and nutty finishing touch.

Preheat oven to 350 degrees.

Prep time: 5 min
Cook time: 30 min
Ready in: 35 min
Yields: 1-2


  • 1 tablespoon soy free earth balance spread
  • 1 small shallot
  • 2 medium carrots cooked
  • 1/2 cup minced baby bella mushrooms
  • 1/4 cup peas
  • 1/2 cup amaranth flour
  • 1 tablespoons chia gel
  • 1/4 cup almond milk
  • 1/4 cup vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon chinese five spice
  • 1/2 teaspoon herbs de provence
  • 1/2 teaspoon baking powder
  • 2 tbsp truvia


  1. For Filling: Saute' mushrooms, shallot and carrots in 1 tbsp earthbalance.
  2. Add broth, 2 tablespoons almond milk, 1 tbsp truvia, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tbsp chinese five spice, 1/2 tsp herbs de provence and 2 tbsp amaranth flour.
  3. Crust: mix 6 tbsp amaranth flour, 1/4 tsp salt, 1 tbsp truvia, 1/4 tsp pepper, 1/2 tsp baking powder, 1 tbsp chia gel and 2 tbsp almond milk.
  4. Roll out dough with hands into a rustic circle and prick with fork.
  5. Pour fillling into oven safe bowl and mix in peas before placing crust on top.
  6. Bake at 350 degrees for 30 minutes.
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Nutritional Information

Calories: 350-175

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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