I took on a challenge (or request) from my sister to make a yummy veggie pot pie because one of her favourite dishes growing up was chicken pot pie. In this version, I’ve made it gluten-free, and vegan and I would say it turned out pretty darn mouthwatering! This gluten free pot pie sure takes the cake (or pie). It really hits home with it’s warming flavours and savoury goodness.
I asked my sister a few months back, what recipe she would like me to re-create that she loved from our childhood. Without a moment’s hesitation, she said, “chicken pot pie”. Then after a recent visit with Papa Browne (my dad), he himself (a meat-eater) said it wasn’t even the chicken that makes the chicken pot pie, it’s the broth (some options here and here). Which made me believe a vegan gluten free pot pie was attainable. So he re-inspired me to go back to the drawing board and figure out a way to make a pot pie recipe that’s friendly for everyone.
how to make the gluten free pie crust
The dough, being gluten-free, is a little
I dive deeper into the specifics for the gluten free crust in the directions but although the dough will be delicate, it should be crumbling as your roll it out. If that is the case you will need to pop it back in your bowl and add a little more ice water to it. And a little FYI, if you don’t feel like rolling out two doughs (one for the top and one for the base) you can make it an open-faced pot pie (like a tart with no crust on the top). That is how I first tested the recipe and it was heaven- so good! So lots of options, and some shortcuts if you really aren’t into spending too much time in the kitchen.
the perfect easy vegan comfort food
Who doesn’t love a good flakey pie crust that melts in your mouth? But instead of being filled with all things sugar, it’s filled with hearty vegetables and loaded with flavours of thyme and garlic. I don’t know about you but my mouth is truly watering as I write that. On cold, snowy, dark winter days I crave cozy meals. And this pot pie is exactly what I look for in easy vegan comfort food. The bonus is that it is actually healthy and loaded with all clean ingredients that make up the pie. As Papa Browne believes, the secret is in the broth. I recommended a few store-bought ones up above. Or you could be a badass and try The First Mess’ veggie stock recipe. I see her making it on Instagram all the time and it just looks like heaven. Full disclosure, I haven’t tried it in this recipe but I bet it would be amazing.
here are a few reasons why I love this gluten free pot pie, so listen up!
- This pot pie recipe is a total win when it comes to healthy vegan comfort food. It is just what my body craves on a cold snowy, Canadian winter day. It’s hearty, filling and loaded with winter veg to keep you moving towards spring.
- There are lots of shortcuts you can take with this vegan pot pie recipe. Buy a pre-made crust from the store, or leave the top crust off when you make it from scratch. You can also pre-make the filling so if you decide to have this vegan meal during the week, the hard part is already done.
- This is a family favourite. It’s Picky Husband Approved, Papa Browne Approved and my sister (who inspired me to make this version) loved it. I’d say it’s a pretty big winner. It truly is one of my favourite winter dishes. This gluten free pot pie is great as leftovers. Even if you eat it two days after it’s originally baked, it’s still loaded with amazing flavours and the texture isn’t compromised days after.
Enjoy the savoury goodness of this gluten free pot pie. It’s Picky Husband Approved and we have been enjoying it for leftovers over the last week. Secretly (but not so secretly) I like to top mine with ketchup. Adam says it is weird and gross, but I’m a Ketchup Queen so he seems like the weird one to me.
Gluten Free Pot Pie
- 2 tsp oil of choice for sautéing
- 2 garlic cloves
- 1/2 red onion
- 1/2 cup celery chopped
- 1 cup broccoli chopped
- 1 cup carrots peeled and chopped
- 2 cups russet potatoes peeled and chopped
- 1/4 cup red wine
- 2 tbsp fresh thyme
- salt and pepper
- 3 tbsp brown rice flour
- 1/2 cup almond milk
- 1 1/2 cups vegetable broth
gluten free pie crust
- 1/2 cup + 2-3 tbsp solid coconut oil (placed in the fridge beforehand to harden (~10 minutes))
- 1 cup brown rice flour
- 1 cup oat flour
- 2 tsp psyllium husks
- 1/2 cup arrowroot powder
- 4 tsp coconut sugar
- 1/2 tsp sea salt
- 12-14 tbsp ice cold water
- Begin by preparing the filling. Finely chop all of the veggies, peeling the carrots and the potatoes beforehand.
- Heat oil in a large pot over medium heat and add the onion and the garlic. Saute until browned. Next, add the remaining veggies and cook for a few minutes.
- Pour the red wine into the pot and let simmer. Add the salt, pepper and thyme. Stir thoroughly. Next, stir in the 3 tablespoons of flour to the filling mixture. Add the almond milk and vegetable broth at the same time and stir to combine.
- Bring the mixture to a slight boil, then reduce to a simmer, cover the pot with a lid and let it cook for roughly 20 minutes (until the potatoes are soft). Set aside as you prepare your dough.
- Place a bowl of cold water, with ice in your fridge. Place roughly 10 tablespoons (1/2 cup + 2 tablespoons) of coconut oil in the fridge to harden.
- Preheat your oven to 400ºF. Lightly grease a 9″ round tart pan. Combine all of the dry ingredients together (all except the coconut oil and water).
- Next, add the coconut oil using a pastry cutter. If you don’t have a pastry cutter, use a fork or your hands. I started with the pastry cutter and then found my hands worked best anyways. Continue to work the mixture until the mixture is a crumbly texture, it doesn’t stick together but it is thicker than a flour texture.
- Begin to add your ice-cold water. Start with 6 tablespoons and then add 1 tablespoon at a time after that. I needed way more water than I originally thought. The batter should hold form and be more on the sticky side than the dry side.
- Divide the dough into two round shapes. One part for the bottom crust layer and one part for the top. My dough weighed 500g. So 300g was for the bottom and I kept 200g for the top. Place in the fridge for roughly 10 minutes.
- Remove the dough from the fridge and start rolling out the base of your pot pie with a rolling pin. I used a piece of parchment paper and a pencil to draw out the desired circular size beforehand. Then I dusted the parchment paper and the rolling pin with brown rice flour and began to shape the base.
- If the dough is crumbling as you are trying to roll it out, scoop it back up into the bowl, add 1 tablespoon of ice-cold water at a time, use your hands or a wooden spoon to incorporate until the dough is more on the sticky side. The dough may still be “touchy” but it shouldn’t just crumble on you, it should hold together.
- Once the base is rolled out to your desired size, place your pan upside down on the rolled out dough, then pick up the parchment paper from the underside, and carefully flip it over then the rolled out dough will land in the pan.
- Using a fork, pork holes in the base (as seen in the picture above). Roll out the top crust next. Fill the base with the warmed filling.
- Place the last piece of rolled out pastry on top. Using your fingers or a fork, press the crust down on the outer edges. Slice a few holes or slits in the top of the pie. Option, to brush a little bit of almond milk on top of the pie to help it get more of a golden brown look.
- Bake in the oven for 35-40 minutes (top should look somewhat golden). Let the pie cool slightly, then enjoy. I top mine with ketchup (is that weird?) Great for leftovers, just store in a sealed container and reheat (if you want) before enjoying.
- If you don’t want to make your own dough (time-wise) I’m sure a store-bought crust will work well.
- If you don’t want to cover the top with pastry, keep the filling recipe as is, but half the dough recipe, and bake it for 30-35 minutes at 400ºF.
- the pastry recipe below is loosely based on this recipe.