Easy Veggie Pot Pie
[Vegan, Gluten-Free]

For the Filling:

• 1 large potato, peeled and chopped into 1/2 inch pieces
• 1 large carrot, peeled and chopped fine
• 1 stalk celery, chopped fine
• 1 medium onion, chopped fine
• 1 large Shittake mushroom or 4-5 white mushrooms, chopped
• About 3/4 cup chopped broccoli florets (optional)
• 1/3 cup frozen peas
• 1/3 cup frozen corn
• 4-6 cloves garlic, chopped fine
• 1 Tbsp Corn Starch (or potato starch)
• 1-2 tsp salt (to taste)
• 1 tsp dried oregano
• 1 bay leaf
• Pinch of red pepper flakes
• 2 cups water or vegetable broth
• Black pepper, to taste

For the Crust:

• 3/4 cup amaranth flour
• 3/4 cup white rice flour
• 1/4 cup and 2 tablespoons potato starch
• 1 tablespoon arrowroot
• 1/2 tsp salt
• 3 tablespoons coconut oil at room temperature
• 3 tablespoons canola oil (or some other neutral oil)
• 1 1/2 tablespoons apple cider vinegar
• 2 1/2 tablespoons cold water or more
• Olive oil (optional – to brush over the top of the crust)