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 vegan 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. So he re-inspired me to go back to the drawing board and figure out a way to make a Pot Pie friendly for everyone.
the dealio on the dough
The dough, being gluten-free, is a little
Enjoy the savoury goodness of this vegan 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.
healthy gluten-free vegan pot pie
time to make 1hr 30m | serves 4-6
notes before you begin:
- 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.
- 2 teaspoons OIL (for cooking)
- 2 cloves GARLIC
- 1/2 RED ONION
- 1/2 cup CELERY
- 1 cup BROCCOLI
- 1 cup CARROTS (peeled)
- 2 cups POTATO (rustic potatoes/ peeled)
- 1/4 cup RED WINE
- 2 tablespoons fresh THYME
- SALT (~1/4 teaspoon) + PEPPER (to taste)
- 3 tablespoons BROWN RICE FLOUR
- 1/2 cup ALMOND MILK
- 1 1/2 cups VEGETABLE BROTH
- 1 cup BROWN RICE FLOUR
- 1 cup OAT FLOUR
- 2 teaspoons PSYLLIUM HUSK
- 1/2 cup ARROWROOT POWDER
- 4 teaspoons COCONUT SUGAR
- 1/2 teaspoon SEA SALT
- 1/2 cup plus 2-3 tablespoons of solid COCONUT OIL (place in the fridge beforehand to harden (~10 minutes)
- 12-14 tablespoons 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.
dough part one
- 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 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.
dough part two
- 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 parchemnt paper from the underside, and gracely 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.
- looking for more savoury goodness? try my gluten-free gnocchi or my creamy risotto!