Individual vegan pot pies are a delicious way to enjoy comfort food that’s dairy free!
Disclosure: This post is sponsored by SO Delicious. As always, all thoughts and opinions are my own.
Well, here we are, ready to start the second full week of 2016. I know that many of us have made some resolutions towards being more healthy – whether it be reducing stress, or exercising more, or making a dietary change.
And the thing about dietary changes in the new year is that the idea sounds good, but then suddenly it’s January 11 and it’s 20 degrees outside, and guess what…you really just want to make some comfort food.
Like individual vegan pot pies.
Could you ever resist a mini pot pie? I don’t think so. (I know I can’t).
And the good news is, if your dietary changes involve eliminating dairy or gluten, then you don’t have to resist these! I made a simple gluten free crust, and a rich dairy free filling that’s full of vegetables and extra creamy from SO Delicious Culinary Coconut Milk.
I LOVE this new coconut milk – it’s so thick, creamy, and rich. It really works wonderfully well in sauces, soups, and desserts.
If you’re new to going dairy free, So Delicious has some resources that may help you out on your journey!
Dairy Free Resources:
- FREE Snackable eBook (25 delicious healthy, plant-based, vegan snack recipes)
- Recipes from SO Delicious Dairy Free
- The Diet & Health Journal (Free Printable!) for Dairy-Free
- The Dairy-Free Newbies Page
- Recipes from Go Dairy Free
Eliminating dairy doesn’t mean eliminating good food or delicious recipes. There are lots of ways to enjoy comfort food that’s dairy free. These individual vegan pot pies are a perfect example! They’re loaded with veggies, a creamy sauce, and topped with a buttery crust. They are just right for a cozy winter meal.
Individual Vegan Pot Pies.
For the crust:
- 1 1/2 cups gluten free flour blend
- 1/2 teaspoon salt
- 1/2 cup vegan buttery spread chopped in small pieces
- 3-5 Tablespoons water
For the filling:
- 1 small onion chopped
- 2 Tablespoons vegan buttery spread
- 3 stalks celery chopped
- 1 cup shredded carrots
- 2 cups sliced mushrooms
- 1 1/2 cups diced Yukon Gold potatoes
- 2 1/2 cups vegetable broth
- 3/4 cup SO Delicious Culinary Coconut Milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 2/3 cup frozen corn kernels
- 2/3 cup frozen peas
- 1 Tablespoon melted vegan buttery spread
Make the crust: Place the gluten free flour blend, salt, and vegan butter spread in a bowl and use a pastry cutter to mix together until it looks like coarse crumbs. Add the water a little at a time until the dough comes together.
Pat the dough into a disc and wrap with plastic wrap. Place in the refrigerator while you make the rest of the recipe.
Place the onion, celery, carrots, and vegan buttery spread in a pot and cook over medium heat until softened, about 10-12 minutes.
Add the mushrooms, potatoes, and vegetable broth. Bring to a boil, then reduce heat to medium high. Cook until the potatoes are tender, about 10 minutes.
Reduce the heat to medium. Add the SO Delicious Culinary Coconut Milk, garlic powder, onion powder, salt, pepper, and paprika. Stir to combine.
Add the corn kernels and peas and cook until heated through, about 5 minutes. Reduce heat to low.
Place the disc of dough on a well floured surface. Roll out until about 1/4 inch thick. Use a knife to cut out circles to go on the top of pot pies.
Place 8 ounce ramekins on a rimmed baking sheet. Place some of the scraps of dough into the bottom of the ramekin (Just a little dough will do! And it doesn't have to look perfect because no one will see it).
Pour the vegetable filling into each ramekin. Place a dough circle on top of each pie, and cut a few slits in the center of the crust.
Brush the top crust with some melted vegan buttery spread.
Bake at 375 for 30 minutes, or until lightly golden.
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