There is really no reason this should have worked. I have made maybe half a dozen pie crusts in my life and really don’t bake often enough to be able to just wing it – and if you add trying to make it gluten free then it’s really unfamiliar territory! I just wanted to make a vegan, gluten free crust for my pot pie, but a quick google search only came up with recipes that had fake butter or shortening in them or which involved like 30 ingredients and a million steps. There’s probably lots of awesome recipes out there, but I wasn’t finding them, so I decided to see how I fared making up my own.
And it worked! This was such a good crust! Flaky, flavorful, and just perfect with this veggie pot pie filling. I can’t guarantee that it would work for a whole pie or anything else yet, but I will definitely be using this recipe more in the future so I’ll keep you posted.
This is a fairly simple meal to throw together – just chop up a bunch of vegetables (I used onion, garlic, mushroom, broccoli, corn, peas, carrots, potato and celery – which sounds like a lot but they are all easy vegetables to chop and there’s not much of any one ingredient.)
Then just sauté those in a medium pot until softened and add some water or broth, a bit of corn starch (or potato starch) and let it get nice and bubbly and thick.
While that heats you can mix together your dough (Tee hee! I’m still so psyched that my recipe worked!) – it involves a couple different types of GF flours (Amaranth, Potato Starch, White Rice Flour, and Arrowroot) but they are all fairly standard in gluten free baking and most health food stores will have them. Aside from that, it couldn’t be easier – just mix your flours together with a bit of coconut oil, some canola or other neutral oil, a bit of apple cider vinegar, and some water. It doesn’t even have to be a particular temperature, I just used cold filtered tap water.
Blend it all with a fork or your hands until you get a cohesive ball of dough that you can turn out onto a cutting sheet or clean countertop.
Roll it out gently (I didn’t even use a rolling pin, I just sort of spread it out with my hands, but you can do it however you prefer) and then cut a circle of dough that is slightly larger than the dish you’ll be serving the pot pies in. I used 3.5 inch ramekins for mine and then in my usual lazy fashion simply cut the circles using a slightly bigger bowl I had around. The dough is fairly easy to work with but it is a bit delicate, so when you go to lift your dough circles you might want to enlist the aid of a wide flat spatula to gently transfer them from the cutting board to the top of your pot pie dish.
Speaking of that, your veggie mixture should be ready now! Fill an oven safe dish or ramekin until it’s pretty full – you want to have it heaping a bit so your dough doesn’t sink in. Not that it really matters, but it just seems prettier for the dough to have a nice upward curve to it, doesn’t it?
Then gently set one of your dough circles on top:
You can now gently use your finger to add little ripples around the edge if you want to be fancy:
Repeat with the rest of the filling and dough, and then set them on a cookie sheet and bake them at 350 for about 15-25 minutes. Since the filling is already pretty cooked you’re really just going off of when the crust is done, which will vary depending on how thick you made it. You’ll know it’s done once the surface starts to crack a little bit and it’s a very light golden brown.
Now just let it cool and enjoy the comfort food goodness of homemade pot pie. But, you know, without the eighty bajillion calories it usually has. I would happily serve this to my gluten eating, non-vegan friends, it’s so darn tasty.
Easy Vegan Pot Pie
For the Filling
- 1 large potato peeled and chopped into 1/2 inch pieces
- 1 large carrot peeled and chopped fine
- 1 stalk celery chopped fine
- 1 medium onion chopped fine
- 1 large shittake mushroom or 4-5 white mushrooms chopped
- 3/4 cup chopped broccoli florets optional
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 4-6 cloves garlic chopped fine
- 1 tbsp Corn Starch or potato starch
- 1-2 tsp salt to taste
- 1 tsp dried oregano
- 1 bay leaf
- 1 pinch red pepper flakes
- 2 cups water or vegetable broth
- Black pepper to taste
For the Crust
- 3/4 cup Amaranth flour
- 3/4 cup White Rice flour
- 1/4 cup + 2 tbsp Potato Starch
- 1 tbsp Arrowroot
- 1/2 tsp salt
- 3 tbsp Coconut Oil at room temperature
- 3 tbsp Canola oil or some other neutral oil
- 1.5 tbsp Apple Cider Vinegar
- 2.5 tbsp cold water or more, see below
- Olive oil optional - to brush over the top of the crust
- To make the filling: Sauté potato, carrot, celery, onion, corn, mushroom, broccoli, peas, and garlic in a medium pot until softened. Add water or broth and whisk in corn starch. Add bay leaf, oregano, salt, pepper and red pepper flakes and heat, stirring occasionally, until sauce is thickened and bubbling. Remove from heat, remove the bay leaf, and fill your serving dishes with 1/4 of the mixture in each.
- To make the dough: Preheat oven to 350°. In a large bowl, stir together Amaranth, White Rice flour, potato starch, salt, and Arrowroot. Add in coconut oil, canola oil, apple cider vinegar, and water and mix with a fork or your hands until a cohesive dough ball forms. If necessary you can add a bit more water or amaranth to make it more wet or dry, as needed.
- Roll the dough out on a smooth clean surface into a 1/4 inch sheet. Cut out circles slightly larger than your serving dishes. Using a wide spatula, transfer your dough circles onto the top of your filled serving dishes. Gently press your finger around the edge to create a wave, if desired. Brush a thin coat of olive oil over the top of the crust and bake at 350° for 15-25 minutes, checking every few minutes to make sure it doesn't burn, until surface is slightly cracked and a light golden brown. Let cool for a few minutes and enjoy!