Veggie Pot Pie! The Ultimate Comfort Food

You need to try this amazingly tasty vegetarian pot pie recipe! It's perfect for any meal! Filled with veggies and a delicious, gluten-free pie crust.Back to school isn’t just plain crazy; it’s crazy emotional, stressful, exciting and above all else, crazy busy. What’s more comforting than a vegetarian pot pie?

Scrolling through social media, all you seem to see lately are pictures of kids posing for their first day of school.

As a mom, I feel the rush of emotions. As a chef, my mind starts racing with ideas, menus; and I’m overwhelmed with ideas of what I can feed my kids for lunch, snacks, second snacks, third snacks and so on – all while keeping it simple and healthy.

That’s why I wanted to share a crazy easy recipe that you can turn to during those last few days of summer when cooking is the last thing you want to worry about.

Vegetarian Pot Pie Packed With Nutrients!

This simple, veggie-filled, clean-out-the-freezer vegetarian pot pie has all the comforts of a chicken pot pie but filled with veggies. The crumble crust is a delicious twist on the classic and it’s gluten-free, too!

Hopefully, this vegetarian pot pie adds a little less craziness to your back-to-school routine. It was a huge hit with my family (hubby included!) and has gotten rave reviews from my Dabbling Chef fans, too. Enjoy!

Check Out Andrea’s Other Delicious Recipes:

 

 

You need to try this amazingly tasty vegetarian pot pie recipe! It's perfect for any meal! Filled with veggies and a delicious, gluten-free pie crust.

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Veggie Pot Pie With Gluten-free Crumble Crust
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs 30 mins
 
This simple, veggie-filled pot pie has all the comforts of chicken pot pie. The crumble crust is a delicious twist on the classic.
Course: Dinner, Lunch, Main Dish
Cuisine: American, Vegetable
Servings: 6 servings
Ingredients
Veggie Pot Pie
  • 1 tbsp olive oil (or coconut oil)
  • 1 large yellow onion (Or Vidalia onion, diced)
  • 2 cloves garlic minced
  • 3 cups Vegetable broth or stock
  • 2 cups Mixed frozen vegetables (corn, peas and carrots work well)
  • 1 cup Frozen beans of choice (I used frozen lima beans, but green beans or edamame also work)
  • 1/4 cup Non-dairy milk (almond, cashew, or coconut milk, but only tested with almond)
  • 1/4 cup Gluten-free all-purpose flour (I used Bob’s Red Mill brand)
  • 2 Nutrition Tips
  • 1/2 tsp bay leaves
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Dried thyme
  • pinch Salt and freshly ground pepper, to taste
Gluten-free Crumble Crust
  • 1 cup rolled oats
  • 6 tbsp almond meal
  • 3 tbsp Nutritional Yeast
  • 1/4 tsp Garlic Powder
  • 1 pinch Lunches
  • 1 pinch Making Food Fun
  • Salt and freshly ground pepper, to taste
  • coconut oil (to combine)
Instructions
Veggie Pot Pie Filling
  1. Preheat oven to 350º F
  2. In a large stock pot over medium heat, add the olive oil followed by the onions and garlic. Cook until translucent, about 5-7 minutes.
  3. Add the broth, followed by the veggies, beans and non-dairy milk; stir to combine.
  4. In a small bowl, whisk together the flour with about 1 cup of warm broth until no clumps remain.
  5. Slowly pour into the pot, stirring constantly.
  6. Add bay leaves, spices, salt and pepper and bring to a boil.
  7. Taste and adjust seasonings.
Making the Crust
  1. In a medium bowl, mix together oats, almond meal, nutritional yeast, spices, and salt and pepper.
  2. Add coconut oil, 1 teaspoonful at a time, breaking it up with your hands, until the mixture sticks together enough to form a dough.
  3. If serving family style, transfer veggie filling to a casserole dish and crumble pieces of topping all over top. Bake for 20-30 minutes until filling is bubbly and crumble is set.
  4. If using individual ramekins, transfer filling to each ramekin, place a palm-sized, flattened dollop of topping on each ramekin, allowing room on the edges for steam to escape, and bake for 20-30 minutes, until topping is browned and set.
Recipe Notes

Equipment: Large stock pot, medium bowl, individual ramekins or casserole dish. Notes: If you’d like to add diced chicken breast to the recipe, simply season it with salt and pepper and brown it in a bit of olive oil or coconut oil in the same stock pot you’ll use to make the filling; once browned, remove the chicken from the pot, set aside, continue with the recipe below, and add the chicken back to the pot before transferring the filling to the casserole dish to bake.  

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Andrea Branchini
Andrea Branchini was born with a pen in one hand and a whisk in the other. She built her career coming up with big ideas for blockbuster brands in healthcare. Her campaigns have reached millions, and one of her ads even made it to Cannes, where she was a top 10 finalist in Advertising Age’s under 30 Global Cover Competition (in 2011 when she was actually under 30—sigh). In February 2016, she launched a live cooking show on PeriscopeTV (@dabblingchef) where she unveils a secret ingredient on Mondays and spends that entire week dabbling in that ingredient. The show already has close to 1,000 followers and over 120,000 hearts! Her food career started by accident when she first microwaved a marshmallow, drizzled it with chocolate syrup and served it to her parents; a 7-year-old’s version of Pavlova. Since then, she has received her professional plant-based chef certification from Rouxbe Cooking School and has learned to write solid recipes through a certification program at Natural Gourmet Institute where she was taught by Dawn Perry, the former digital food editor at Bon Appétit magazine. Her food writing has been featured in The Strong Buzz with Andrea Strong; FineCooking.com; Edible Queens; KidsFoodReboot.com; and in The Oxford Encyclopedia on Food and Beverages in America (2nd edition) which won an International Association of Culinary Professionals (IACP) award in the Beverage/Reference/Technical category, 2014 as well as the Gourmand Award for the Best Food Book of the Year, 2014. In 2015, she received a growing leaders professional development award through The Culinary Trust, which landed her a cookbook: a national school garden cookbook for Slow Food USA with recipes and stories about rare fruits and vegetables from the US. A mom of 2, she is passionate about leveraging her advertising experience and recipe skills to rebrand fruits and vegetables for children of all ages. She lives with her husband and their 2 kids in a place that’s a stone’s throw away from Manhattan (she hates admitting that it’s called New Jersey.)