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A veggie pot pie with a golden brown puff pastry crust sitting on a table.
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Veggie Pot Pie

This gluten free and dairy free veggie pot pie features a filling of broccoli, potatoes and carrots in a creamy vegan cheese sauce. It's a perfectly cozy dinner for your whole family.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 5
Calories: 399 kcal

Ingredients

  • 8 ounces (227 g) Broccoli Florets
  • ¼ Cup (56 g) Vegan Butter
  • 8 ounces (227 g) Potatoes cut into bite size pieces
  • 1 Cup (140 g) Carrots sliced ¼” thick
  • ¾ Cup (100 g) Onion diced
  • ½ Cup (65 g) Celery diced
  • 2 cloves Garlic minced
  • ¼ Cup (37 g) Gluten Free 1-to-1 Flour Blend or all purpose flour if not gluten free
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Dried Thyme
  • ¼ teaspoon Paprika
  • ⅛ teaspoon Dry Mustard
  • 2 ¾ Cups (624 g) Non Dairy Milk
  • 1 ½ teaspoon Lemon Juice
  • ¼ Cup (20 g) Nutritional Yeast
  • (255 g) Gluten Free Puff Pastry or Gluten Free Pie Crust
  • Egg Wash 1 egg + ⅛ teaspoon salt + 1 tablespoon water beaten

Instructions

  • Preheat the oven to 400 °F (204 °C)
  • Steam broccoli florets on the stove top or in the microwave for 3-4 minutes, until slightly softened. Set aside.
    8 ounces (227 g) Broccoli Florets
  • Add the butter to a large oven safe skillet over medium heat.
    ¼ Cup (56 g) Vegan Butter
  • Once the butter is melted, add in the potatoes, onions, and carrots. Cook for about 7-10 minutes or until the onions are translucent.
    8 ounces (227 g) Potatoes, 1 Cup (140 g) Carrots, ¾ Cup (100 g) Onion, ½ Cup (65 g) Celery
  • Add the minced garlic and cook while stirring constantly for 1 more minute.
    2 cloves Garlic
  • Add in the flour, salt, black pepper, thyme, paprika, and dry mustard. Cook while stirring for 2-3 minutes until the flour has coated all of the vegetables.
    ¼ Cup (37 g) Gluten Free 1-to-1 Flour Blend, 1 teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Dried Thyme, ¼ teaspoon Paprika, ⅛ teaspoon Dry Mustard
  • Reduce the heat to medium low. Pour the milk in while stirring. It should make a thick sauce / paste.
    2 ¾ Cups (624 g) Non Dairy Milk
  • Stir in the nutritional yeast and lemon juice.
    1 ½ teaspoon Lemon Juice, ¼ Cup (20 g) Nutritional Yeast
  • Remove the pan from heat and stir in the partially cooked broccoli.
  • Roll out the top crust and place it over the pot pie filling. Cut a few vent holes in the top.
    (255 g) Gluten Free Puff Pastry
  • Brush with egg wash if using.
    Egg Wash
  • Place the pan on a baking sheet to catch any spills. Bake in the preheated oven for 35-40 minutes until the top is golden brown and the filling is bubbling.
  • Remove from the oven and let sit for 10 minutes before serving.

Notes

If you don’t have an oven safe skillet, you can transfer the pot pie filling to a 2-quart baking dish before adding the top crust. Then bake as directed.
STORAGE: Store leftover pie in an airtight container in the refrigerator for up to 4 days.