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Savory Herb-Crusted Veggie Pot Pie (Gluten-Free, Soy-Free, Dairy-Free)

Name: Savory Herb-Crusted Veggie Pot Pie (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 2 1/2 cups gluten-free all-purpose flour; 1/2 tsp xanthan gum (omit if already in flour blend); 1 tsp salt; 1 tsp dried rosemary or thyme (optional, for crust); 1/2 cup solid coconut oil (or vegan butter); 6–8 tbsp ice water; 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 cup diced carrots; 1 cup diced potatoes; 1/2 cup frozen peas; 1/2 cup green beans, chopped; 1 cup vegetable broth; 1/2 cup unsweetened almond or oat milk (or water); 2 tbsp gluten-free all-purpose flour (to thicken); 1 tsp dried thyme; 1/2 tsp black pepper; Salt to taste

Category:

Main Course

Difficulty: Medium

Serves:

—

Prep Time: 30 Minutes

Cook Time: 40–45 minutes

Rating:

(0.00/5)

July 25, 2025 by Chef Molly

A flaky, golden-brown pot pie bursting with hearty vegetables and aromatic herbs. This comforting, allergen-friendly twist on the classic dish delivers all the warm, cozy flavors without gluten, soy, or dairy.

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What You’ll Need:

Gluten-Free Pie Crust

2 1/2 cups gluten-free all-purpose flour
1/2 tsp xanthan gum (omit if already in flour blend)
1 tsp salt
1 tsp dried rosemary or thyme (optional, for crust)
1/2 cup solid coconut oil (or vegan butter)
6–8 tbsp ice water

Filling

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup diced carrots
1 cup diced potatoes
1/2 cup frozen peas
1/2 cup green beans, chopped
1 cup vegetable broth
1/2 cup unsweetened almond or oat milk (or water)
2 tbsp gluten-free all-purpose flour (to thicken)
1 tsp dried thyme
1/2 tsp black pepper
Salt to taste

Prepration for:Savory Herb-Crusted Veggie Pot Pie (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/4

Make the Crust

In a large bowl, whisk together flour, salt, and optional herbs. Add coconut oil and cut it into the flour using a fork or pastry cutter until crumbly. Add ice water one tablespoon at a time, mixing until the dough forms. Divide dough into disks, wrap in parchment, and chill for at least 30 minutes.

Step 2/4

Prepare Filling

Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until fragrant. Add carrots and potatoes. Cook for 5–6 minutes, then add green beans and peas. Stir in broth, milk, thyme, salt, and pepper. Simmer until veggies are tender. Mix flour with a little water to form a slurry. Add to filling and cook until thickened. Remove from heat.

Step 3/4

Assemble Pies

Preheat oven to 375°F (190°C). Roll out chilled dough and press into small tart or pie tins. Spoon veggie filling into crusts. Roll out top crusts and place over filling. Seal edges with a fork. Cut a slit in the top. Optional: Brush tops with oat milk for shine and sprinkle with extra herbs.

Step 4/4

Bake

Bake for 40–45 minutes or until golden brown. Let rest 10 minutes before serving.

Chef's Tips & Notes

Tips: Add lentils or shredded jackfruit for a protein boost. Store in the fridge for 3 days or freeze unbaked pies for up to 2 months.

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