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.
Notes
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.