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Veggie Pot Pie With Gluten-free Crumble Crust

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
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 servings


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)


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.