Individual vegan pot pies are a delicious way to enjoy comfort food that’s dairy free. These pies have lots of veggies, a creamy sauce, and a flaky crust.
Well, here we are, in the new year.
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 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 full-fat coconut milk. These are totally irresistible. And no one would ever guess that they are vegan, gluten free, and dairy free!
Full fat coconut milk is so great for making sauces and soups. It’s thick, creamy, and rich, and it really works wonderfully well in sauces, soups, and desserts.
If you’re new to going dairy free, this guide to using dairy substitutes may help you get started. There are so many wonderful substitutes out there for butter, milk, cheese, ice cream, and more.
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, and you won’t feel like you’re missing out on yummy winter comfort food.
What type of pan works for baking individual pot pies?
You can use ramekins or any other small oven-safe containers to bake these pies.
Does the coconut milk make these pot pies taste like coconut?
No, they don’t have any coconut flavor. The coconut milk just adds richness to this recipe.
Is full fat coconut milk the same thing as coconut cream?
Coconut cream is even thicker than coconut milk. Beware of creamed coconut however, that is often sweetened, and made for using in desserts. Creamed coconut will not work in this recipe.
Should you make gluten free pie crust in the food processor or by hand?
I like to mix my pie crust in a bowl with a pastry blender. It only takes a few minutes, and it’s easier to see what the consistency is when you mix it by hand.
Disclosure: This post contains affiliate links.
Individual Vegan Pot Pies.
For the crust:
- 1 ½ cups gluten free flour
- ½ teaspoon salt
- ½ 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 carrots shredded
- 2 cups mushrooms sliced
- 1 ½ cups Yukon Gold potatoes diced
- 2 ½ cups vegetable broth
- ¾ cup full fat coconut milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ⅔ cup frozen corn kernels
- ⅔ 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 full fat 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 ¼ 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.
If you aren't gluten free, feel free to use regular flour.
If you would rather use different vegetables, go ahead! Feel free to make these pot pies your own.
I haven't tried freezing these. I think it would work out okay, but the texture of the crust may change slightly.