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Vegan Pot Pie (V/GF)

Course Main Course
Cuisine American
Prep Time 5 hours 10 minutes
Cook Time 1 hour
Total Time 6 hours 10 minutes
Servings 8
Author Bunny

Ingredients

Pie Crust

  • 1 1/2 cups + 2 tbsp gluten free all-purpose flour (plus more for rolling dough)
  • 1 1/2 cups + 2 tbsp almond flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 cup coconut oil chilled solid
  • 1/4 cup ice water

Pie Filling

  • 1/2 cup vegan butter (I use Earth Balance)
  • 1 cup cremini mushrooms thinly sliced
  • 1 cup fresh greens beans trims removed and cut into bite sized pieces
  • 1 cup potatoes (should need just 1 medium russet potato) peeled and chopped into small cubes
  • 1/2 cup celery thinly sliced
  • 1/3 cup white onion diced
  • half of a fennel bulb diced
  • 2 garlic cloves peeled and minced
  • 2 tbsp fresh thyme leaves
  • 2 tbsp fresh rosemary finely minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp celery seed powder
  • 1/3 cup gluten-free all purpose flour
  • 1 3/4 cups low-sodium vegetable broth
  • 2/3 cup unsweetened non dairy milk (I use almond milk)

Instructions

  1. Start by making the crust. In a food processor, combine both of the flours, sugar and salt. Pulse until mixed. Chop up the chilled coconut oil and add it to the processor. Pulse until it becomes crumbly (the size of peas). Next, add the water and process until the dough forms into a ball.

  2. Split the dough into two balls, wrap in plastic wrap and refrigerate for 30 minutes to an hour.

  3. In the meantime, make the pie filling.

  4. In a large skillet, melt the vegan butter over medium-high heat. Once melted, add all of the prepared veggies. Stir to combined and let cook for 10 minutes, stirring occasionally. 

  5. Stir in thyme, rosemary, salt, pepper, garlic powder and celery seed powder, stir to combine and cook for 1 minutes.

  6. Gradually stir in flour, making sure all of the veggies are evenly coated. Cook for another 2 minutes, stirring occasionally.

  7. Add in vegetable broth and non dairy milk. Stir to combined. Reduce heat to medium and let simmer for 5 minutes, stirring occasionally.

  8. Remove pie filling from heat and set aside to cool and thicken. 

  9. Remove the balls of dough from the refrigerator. Roll out the first ball on a floured surface until it's about a 1/4-inch thick. I usually work the dough for a while with my hands and then finish up with a rolling pin. You may need to add more flour to the surface as you go. 

  10. Repeat the last step with the second ball of dough.

  11. Lightly grease a 9 inch round deep pie pan. Transfer the first piece of rolled out dough to the bottom of the pan, pressing it down on the bottom and up the sides of the pan to form an even layer. Then, pour the pot pie filling over the top of the crust. Smooth it out with a spoon or rubber spatula. Then, transfer the second piece of rolled out dough on top of the whole pie.

  12. Smooth out any cracks with your fingers. Then, trim the edges of the pie with a knife so no crust is spilling over the edges of the pie pan. Then, seal the edges by gently pressing down on the dough with a fork.

  13. Freeze the pie for several hours. (I recommend making it before bed, freezing it overnight and then bake it in the morning)

  14. Bake the pie in a preheated oven at 375 degrees F for until crust is slightly golden, about 60-75 minutes.

  15. Let cool completely before serving. Enjoy! Store leftovers tightly wrapped in the refrigerator for up to a week.

Recipe Notes

Notes: A deep pie pan is required for this recipe, if you're using a standard pie pan, you'll have just a bit extra pie filling. In that case, you can cut back a little on the filling ingredients eat up the leftover filling with some rice, it's delish!