Go Back
–+ servings
Print
These mini pot pies are FULL of delicious veggies simmered in a creamy dairy free sauce. Pure comfort food. #glutenfree ad #dairyfree #vegan

Individual Vegan Pot Pies.

These individual pot pies are filled with lots of vegetables and a creamy sauce. Perfect dairy free comfort food.
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Keyword vegan comfort food, vegan pot pie recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 5
Calories 470 kcal
Author Kelly Roenicke

Ingredients

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
US Customary - Metric

Instructions

  1. 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.
  2. Pat the dough into a disc and wrap with plastic wrap. Place in the refrigerator while you make the rest of the recipe.
  3. Place the onion, celery, carrots, and vegan buttery spread in a pot and cook over medium heat until softened, about 10-12 minutes.
  4. 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.

  5. Reduce the heat to medium. Add the full fat coconut milk, garlic powder, onion powder, salt, pepper, and paprika. Stir to combine.

  6. Add the corn kernels and peas and cook until heated through, about 5 minutes. Reduce heat to low.
  7. 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.
  8. 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).
  9. 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.
  10. Brush the top crust with some melted vegan buttery spread.
  11. Bake at 375 for 30 minutes, or until lightly golden.

Recipe 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.

Nutrition Facts
Individual Vegan Pot Pies.
Amount Per Serving
Calories 470 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Sodium 1459mg63%
Potassium 668mg19%
Carbohydrates 48g16%
Fiber 8g33%
Sugar 7g8%
Protein 9g18%
Vitamin A 6015IU120%
Vitamin C 18.9mg23%
Calcium 73mg7%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.