Hearty Vegetable Pot Pie (GF/V)

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A great example of a delicious plant-based recipe would be this Hearty Vegetable Pot Pie (GF/V). The creamy filling is fantastic, but the whole meal gets even better when baking the vegetable mixture in a healthier gluten-free, vegan and nut-free pie crust! And serving a slice with homemade gravy is insanely tasty and comforting!

Slice of vegetable pot pie with a generous serving of homemade vegan gravy.
Perfect plant-packed slice of gluten-free vegan pot pie with homemade gravy.

Table of Contents

Hearty Vegetable Pot Pie Recipe

Let me begin by saying that I would happily prepare this vegetable pie recipe for a crowd of people who want to try a healthy plant-based meal. It could easily replace a chicken pot pie while pleasantly surprising many.

The combination of all the beautiful cooked vegetables, including the cabbage, is unique and makes the veggie pie so darn delicious. It’s a lovely meal for any special occasion. 

The pot pie is not too difficult to prepare, but there are four parts to this recipe: making the veggie filling, preparing the pie crust, assembling the crust with veggie mixture and baking the pot pie.

Print out both the Vegetable Medley and Gluten-Free Vegan Pie Crust recipes to see which ingredients you’ll need, as some are customizable with what you might already have on hand. Or glance over the list of ingredients below.

Gluten-free vegetable pot pie baked in a springform pan.
Using a large 9.5-inch springform pan is great when baking a veggie pie with lots of filling.

Recipe Ingredients

The fresh veggies are customizable with what you have on hand, but following the suggested list as closely as possible will help create similar results.

Fresh vegetables all prepped in smaller bowls and ready to cook.
A trick to keep vegetable dishes interesting is to grate, chop, slice and dice each one in various sizes based on how fast each one cooks. Harder veggies, such as carrots, take longer to cook, so cutting them smaller or thinner is a good idea.

Vegetable Medley Recipe Ingredients

Vegetables & Other:

See The Full Vegetable Medley Recipe for Substitutions

  • Organic extra virgin olive oil
  • White onions
  • Leeks
  • Garlic cloves
  • Fresh thyme (or any fresh herbs you like)
  • Cabbage
  • Courgettes
  • Red potatoes
  • Celeriac
  • Kohlrabi (or other root vegetables)
  • Carrots
  • Green bell pepper
  • Fresh tomato
  • Fine sea salt
  • Garlic powder
  • Freshly ground pepper
  • Balsamic vinegar
  • GF Tamari (or Coconut Aminos)
  • Fresh parsley (or cilantro)

Green peas, corn, cut-up green beans, sweet potatoes, and different types of squash would also work well in this recipe. Broccoli and cauliflower florets would be fabulous too. 

Remember that adding more vegetables is fine while keeping the proportions similar to the recipe. Swap a cup for a cup, for example, ensuring that there will be enough creamy sauce for your vegetable mixture. 

If you’re a mushroom or legume fan, you’ll notice that there’s none in this recipe. When polling my plant-based community, it’s apparent that many don’t like mushrooms. 

Luckily, if you enjoy eating mushrooms and beans or lentils, you can easily swap a cup to replace something else you might not have on hand.

Ingredients in small dishes for a gluten-free vegan pot pie recipe.
Organic raw sunflower seeds, nutritional yeast and a little starch create the simple yet creamy sauce in the vegetable pie filling.

Creamy Sauce:

  • Raw organic sunflower seeds
  • Water (or vegetable broth)
  • Nutritional yeast (or grated meltable vegan cheese)
  • Tapioca starch (or arrowroot starch)
- A gorgeous and nutritious plant-based vegetable mixture in a bottom pie shell ready for top crust.
The gorgeous sunflower seed sauce adds just the right amount of creaminess to this gluten-free vegan pot pie.

Gluten-Free Vegan Pie Crust Ingredients

You can prepare your own custom gluten-free flour mix, see the pie crust recipe post for guidance and check out the custom mix example. Or find a store-bought all-purpose gluten-free flour that includes a combo of a few light GF flours, a little starch and preferably no xanthan gum.

A blend with less rice flour will create a good pie crust with a pleasant mouthfeel. Oat flour (if you can consume GF-certified oats) is excellent in a gluten-free baked crust.

Ingredients in small bowls to make a healthier gluten-free vegan pie crust.
A few simple ingredients can create a tasty and healthier gluten-free, vegan and nut-free pie crust.
  • Flaxseed meal 
  • Boiling water
  • Pure maple syrup 
  • All-purpose GF flour (see recipe notes) 
  • Sunflower seed flour
  • Sea salt 
  • Organic extra virgin olive oil 

See the gluten-free vegan pie crust recipe for substitutions.

Gluten-free vegan pie dough ready to be roll out.
Try rolling out your dough at least 1 to 2 inches larger than the top of your pie dish.
If using a springform pan, the extra will be for the sides of the pan.

Recipe Tools

You don’t need a stand mixer or food processor to make any part of this recipe. If you have a food processor and would like to use it to prepare some of your veggies—go for it!

Smaller kitchen and baking tools:

  • Mixing bowl(s)
  • Large Dutch oven or large skillet
  • Cutting board
  • Large chef knife
  • Paring knife
  • Peeler
  • Grater
  • Small blender
  • Spatula or large spoon
  • Kitchen scale (or measuring tools)
  • Mixing spoon
  • Kettle (or small pot to boil water for pie crust)
  • Parchment paper (unbleached)
  • Rolling pin
  • Pie dish (deep dish pie pan or 9.5-in springform pan)
- Slice of vegetable pot pie with a generous serving of homemade vegan gravy with the rest of the pie in the background.
This wholesome plant-based (gluten-free and vegan) meal includes a variety of fresh local produce.

How To Make The Best Vegetable Pot Pie

Cook Vegetable Filling

Print Out The Vegetable Medley Recipe Instructions

Prepare all your delicious veggies, make the creamy sauce and cook the mixture on low to medium heat following the instructions in the recipe. Then set aside to cool while making the crust.

Prepare Homemade Pie Crust

Print Out The GF Vegan Pie Crust Recipe Instructions

Gather your pie crust ingredients, measure/weigh each one, boil some water and get ready to mix the easy and healthier pie crust recipe. You can roll out and shape the dough at room temperature; it doesn’t need to be refrigerated.

On the other hand, if you’re not ready to assemble the pie yet, chilling the dough is fine until you are ready.

Mixing ingredients in a medium bowl for gluten-free vegan pie crust.
Crust recipe overview: gel flaxseed meal with boiling water, add remaining ingredients and mix. See the recipe for instructions.

Assemble Pot Pie, Bake & Enjoy

Once the dough is rolled out, shape the bottom crust in a deeper pie dish or springform pan, fill with the cooled (a little warm is ok) vegetable mixture, add the carefully place the top crust, seal and crimp edges, and score a few steam vents with a sharp knife.

Rolling out the gluten-free vegan pie crust dough in between two sheets of parchment paper and rolling it thin with a rollin pin.
Rolling out the GF vegan pie crust dough thinly and evenly is much easier with parchment paper.

TIP: If you have excess pastry dough (pie dough) from the bottom crust, add it to the top crust. Or consider making a few simple leaf shapes. Place a couple on top of your pie to decorate, then bake.

Showing pie dough in a springform pan with the bottom crust then with the filling and top crust.
Top photo: No par-bake bottom pie crust. Bottom photo: bottom pie crust filled with cooked veggie mixture and includes top crust.
The Hearty Vegetable Pot Pie is ready to bake.

Baking a pot pie does take a bit longer. A full 60 minutes at 350°F, sometimes up to 70 minutes, is necessary. The gluten-free, vegan pot pie is ready when the crust appears more golden brown, and the vegetable filling starts to bubble through the steam vents.

Cool the vegetable pot pie for at least 30 minutes to help it set and to make serving a slice much easier. Serve with a generous drizzle of homemade gravy, and enjoy!

Quick Tasty Vegan Gravy (GF, No Mushrooms)

Make sure to whip a batch of homemade gravy to serve with a slice of vegetable pot pie. The gorgeous gravy compliments the pie so beautifully, transforming it into a comforting and satiating meal. The sauce is excellent with anything you would typically serve with gravy.

If you love mushrooms, The Best Gluten-Free Vegan Gravy is also super delicious!

Veggie pot pie filled with a variety of local farm fresh produce.
You can change up the vegetables in your pot pie filling mixture.
Swap green peppers for red ones, or the yellow courgettes for more cabbage.

Expert Tips

Tips for cooking the vegetable filling

When cooking all the different types of vegetables, it’s important to let all of them cook long enough, especially the cabbage and harder vegetables like carrots and potatoes. Chopping or cutting them smaller helps too. Some of the veggies create extra liquid, and if you simmer the mixture for longer, that liquid will absorb into the mixture or evaporate.

If you do include mushrooms, add them at the beginning with the onions. Doing so helps to create layers of flavour.

The simple creamy sunflower seed sauce will blend even smoother if you soak the seeds for 1-2 hours before you start making the recipe. It will be equally tasty if you don’t, but it might leave flecks of sunflower seeds like in the photo above.

Tips for making a healthier GF vegan pie crust

Fresh is Real tested multiple variations for the pie crust recipe. Remember that it doesn’t have gluten, eggs or dairy to keep things together.

What does help this special pie crust recipe bind together is the combination of boiling water with the flaxseed meal or whole psyllium husk as the first step.

The recipe was created without xanthan gum, so if you choose a gluten-free flour blend that has xanthan gum, it will be up to you to experiment with achieving the right dough texture. You might not need as much flaxseed meal or whole psyllium husk (to create a gel to bind the dough), if any at all, if your dough includes xanthan gum.

Using parchment paper is helpful when rolling out the dough and transferring the crust(s) to the baking dish.

Tips for rolling and shaping the pie dough

This dough is pretty forgiving. Don’t be afraid to patch up any cracks as you’re rolling. To help you, watch the how-to video. I’ll share a few tricks. Unbleached parchment paper is a must to help you roll out the dough evenly and thinly. There’s no need to sprinkle flour on the dough when using parchment paper. And when transferring the dough to your deep dish pie pan, don’t worry if it breaks apart a little. You can patch it up once it’s in your dish.

Also, you don’t need to line your pie dish with parchment paper. You don’t even need to grease it. But if using a springform pan, mine was 9.5 inches, you can line the bottom with parchment paper.

Hand on a smaller piece of parchment paper in pie dish smoothing out pie crust imperfections.
You can use a smaller piece of parchment paper to smooth out any pie crust imperfections.

Tips for baking the Hearty Vegetable Pot Pie

If baking your pot pie in a springform pan, you could always place the pan onto a baking sheet if you’re afraid of spillage. If your vegetable mixture is initially cooked long enough, it shouldn’t be too wet and runny, but to be on the safe side, it’s a great idea.

There’s no ‘egg wash’ to help the crust get nice and golden, but some vegan bakers do brush the crust with almond milk (if not allergic to nuts) or other kinds of plant milk as it can help the crust get darker and look less pale.

Tips for storing leftovers

Pot pie leftovers are the best! Especially great when you don’t feel like cooking! I often warm up a slice in the microwave; it’s nice and easy. If you have more time, you could reheat any leftovers in the oven as well. The crust will get soft once refrigerated, but it might crisp up again if warming up a portion in the oven.

You can store the leftover pie directly in the pie dish, with a cover, or transfer the slices to another sealed container.

Recipe FAQs

Why did you use olive oil and not vegan butter in the pie dough?

Keeping the list of ingredients as simple as possible is always top of mind when creating new recipes. Plus, vegan butter or even vegan shortening is crazy expensive. The small quantity of olive oil does the trick while keeping the recipe as healthy as possible.

Can you freeze the vegetable pot pie?

Feezing an assembled pie to bake at a later time should work. I suggest freezing the pie for no more than 1 month, maybe up to 2 or 3 months, in a deep freezer. Then thawing the pie for one hour before baking. Baking a pot pie from frozen might take a little longer than 1 hour but again, once the crust gets darker and the filling is bubbling through, it should be a good indication that it’s ready.

Do you have a question about this recipe? Ask away in the comments!

Slice of Cherry Apple Galette (Rustic Pie) Gluten-Free & Vegan
Fruit galettes (rustic pies) are also fun to make.

More GF/V Pie Recipes

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Slice of vegetable pot pie with a generous serving of homemade vegan gravy.

Hearty Vegetable Pot Pie (GF/V)

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  • Author: Chantal | Fresh is Real
  • Prep Time: +/-1 hour
  • Cook Time: 1.5-2 hours
  • Total Time: +/-3 hours
  • Yield: 8-10 portions
  • Category: Pie
  • Method: Stovetop, Oven-Baked
  • Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
  • Diet: Vegan

Description

This comforting and delicious plant-based hearty vegetable pot pie is fantastic for anyone looking to consume more wholesome and meatless recipes. The combination of cooked vegetables, including the cabbage, is unique and makes this veggie-packed pie so darn tasty—incredible when served with homemade gravy! The recipe is gluten-free, vegan and nut-free. 


Ingredients

Vegetable (Medley) Filling:

See the full recipe for preparation instructions and ingredient substitution ideas.

The fresh veggies are customizable with what you have on hand, but following the suggested list as closely as possible will help create similar results.

  • Organic extra virgin olive oil
  • White onions
  • Leeks
  • Garlic cloves
  • Fresh thyme (or any fresh herbs you like)
  • Cabbage
  • Courgettes
  • Red potatoes
  • Celeriac
  • Kohlrabi (or other root vegetables)
  • Carrots
  • Green bell pepper
  • Fresh tomato
  • Fine sea salt
  • Garlic powder
  • Freshly ground pepper
  • Balsamic vinegar
  • GF Tamari (or Coconut Aminos)
  • Fresh parsley (or cilantro)
  • Raw organic sunflower seeds
  • Water (or vegetable broth)
  • Nutritional yeast (or grated meltable vegan cheese)
  • Tapioca starch (or arrowroot starch)

Gluten-Free Vegan Pie Crust:

See the full pie crust recipe for preparation instructions and ingredient substitution ideas.

  • Flaxseed meal 
  • Boiling water
  • Pure maple syrup 
  • All-purpose GF flour; see pie crust recipe notes 
  • Sunflower seed flour
  • Sea salt 
  • Organic extra virgin olive oil 

Instructions

Watch the recipe video to help you make the vegetable filling and the pie crust to bake a tasty, hearty vegetable pot pie.

 

Step 1: Gather all your ingredients for the Vegetable Medley Filling and the Gluten-Free Vegan Pie Crust Recipe.

 

Step 2: Soak the sunflower seeds for the Vegetable Medley creamy sauce. Soaking the seeds before blending them helps to create a smoother creamy sauce.

 

Step 3: Prepare all your vegetables first, then start cooking them in the order listed in the recipe and blend the creamy sauce ingredients. Add sauce to vegetable mixture and simmer (see instructions). Once ready, set aside. Leave the vegetable mixture uncovered to cool so it’s not too hot (a bit warm is ok) when filling the pie crust.

 

Step 4: Preheat your oven to 350°F if you plan to bake the vegetable pot pie once assembled. If using a springform pan, line the bottom with parchment paper.

 

Step 5: Mix the pie dough ingredients and divide the dough into two. Approximately two-thirds are for the bottom crust. One-third, plus any extras from the bottom crust, will be for the top crust. More dough is reserved for the bottom crust as the extra dough is for the sides of the deep pie plate or sides of the springform pan.

 

Step 6: Roll the dough thinly and evenly into a large circle between two sheets of unbleached parchment paper. If the top of your pie dish is 10 inches, roll the dough to 1 up to 2 inches larger. So either 12 inches up to 14 inches round. Peel off the top sheet and transfer the dough to your pie dish. Don’t worry if it breaks a bit; you can patch it up in the pan or dish. Trim excess dough, if any, and add it to the top crust. You can roll the top crust next if ready to fill your pie. Set aside. Cover with plastic wrap or a clean tea towel, so it doesn’t dry up.

 

Step 7: Fill with your vegetable filling and carefully place the top crust. Seal and crimp the pie crust edges. Cut a few steam vents.

 

Step 8: Bake the vegetable pot pie for 55 minutes up to 70 minutes. The pie is ready when the edge of the crust looks more golden, and the filling starts to bubble through the vents. 

 

Step 9: Cool the pie for at least 30 minutes before serving. It will set and make it much easier to slice and serve. 


Notes

Don’t forget to make some homemade Quick Tasty Vegan Gravy and serve a generous drizzle overtop a warm slice of vegetable pot pie!

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ALLERGEN NOTE

Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.