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Veggie Pot Pie

  • Author: Laurel
  • Prep Time: 15 minutes
  • Cook Time: 80 minutes
  • Total Time: 95 minutes
  • Yield: 4 -6 servings 1x
  • Category: Entree
  • Cuisine: gluten-free, vegan

Ingredients

Scale
  • For the crust:
  • 1/2 cup palm oil shortening
  • 1 1/2 cup gluten-free baking flour ((I use this blend))
  • 1/2 teaspoon salt
  • 3-5 tablespoons ice cold water
  • For the filling:
  • 1 tablespoon coconut oil
  • 2 leeks (, cleaned and cut into half moons)
  • 2 carrots (, diced)
  • 2 ribs celery (, diced)
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 large Yukon gold potato (, peeled cut into ¼ inch cubes)
  • 3 cups small broccoli florets
  • 1 cup frozen peas
  • 4 cloves garlic (, minced)
  • ¼ cup oat flour
  • 2 cups unsweetened almond milk (, room temperature)
  • 2 teaspoons Italian seasoning
  • 1 tablespoon coconut aminos OR liquid aminos
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon nutmeg
  • 2 tablespoons vegan mayonnaise mixed with 2 tablespoons water

Instructions

  1. For the crust: In a medium bowl, whisk the gluten-free flour and salt to combine. Add in the palm oil shortening and use a pastry cutter or a fork to cut it into the flour. Once the shortening is in small pea sized clumps, add in the water until you can form it into a dough ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour and up to overnight.
  2. Preheat the oven to 350 degrees.
  3. Over medium heat, melt the coconut oil in a Dutch oven or other large pot. Add in the leeks, carrots, celery, salt, and red pepper flakes. Cook until tender, about 7-10 minutes.
  4. Add in the potatoes and 1/2 cup water. Simmer, covered, until the potatoes are fork tender, about 10 minutes.
  5. Add in the broccoli and peas and cook until just softened, about 3 minutes.
  6. Add in the garlic and sauté for another 30 seconds.
  7. Add in the oat flour and stir until combined. Add in the almond milk and bring the mixture up to a simmer. Simmer until thickened, about 7-10 minutes.
  8. Add in the remaining ingredients and cook for another 5 minutes. Ladle into a pie dish.
  9. Roll out your pie crust between two sheets of parchment paper, and transfer to the top of the pie. Brush with mayonnaise mixture and slit the top several times to allow the steam to escape. Bake for 60 minutes, and allow to cook for 10 minutes before serving.