Main Dishes

Veggie Pot Pie


Veggie Pot Pie 




-Premade GF pastry dough OR if you want to make your own:

-1 Cup GF flour

-½ Cup vegan butter

-1-2 Tbsp Ice water 

-½ Tbsp Vinegar

-Pinch of salt


Pie Filling:

-½ Onion

-½ Stick of celery

-½ Potato

-¼-½ Cup frozen peas and carrots

-½ Block of firm tofu or ¼-½ cup cooked/canned chickpeas

-¼ Cup GF flour

-½ Tsp starch (corn or potato) 

-2 Tbsp oil or butter

-¼ Vegan milk

-½ Cups veggie stock or water seasoned with bouillon 

-Salt, pepper, and thyme to taste



Grate your butter and mix with the rest of your pastry ingredients together, adding small amounts of water at a time until it forms a flaky dough. Wrap with plastic and stick in the fridge for 30-60 minutes while you work on the filling. 

Dice all your veggies into small pieces, then sautee in a pan, starting with the onions, then adding the rest of the ingredients after the onions are soft and translucent. 

Once the veggies begin to soften, add your stock and cream and bring to a boil. 

Mix your flour and starch together with a small bit of water until dissolved, then mix into the pot, stirring constantly until everything thickens and there are no lumps. 

Preheat your oven to 375 degrees fahrenheit and line your baking dish with some butter or parchment paper, laying in half of your dough. 

Add your filling in on top, and roll out your remaining dough to the circumference of your dish, laying it on top, and crimping the edges with your hand or a fork. 

Poke a few steam holes on top, and bake for 30 minutes or so, until the crust is cooked through and golden. 

Let it cool for 15 -20 minutes, then serve! 

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