This comforting pot pie layers tender carrots, celery, Yukon Gold potatoes, and sweet peas in a savory, herb-flecked sauce built with vegetable broth, dairy free milk, fresh thyme, and rosemary. The vegetables get a good sauté first to soften and caramelize at the edges, then simmer into a thick, glossy filling that clings to every bite instead of pooling watery on the plate. All of that goes into a deep-dish crust, brushed golden with egg wash and baked until it's deeply browned and bubbling through the steam vents. Resting it for ten minutes after baking lets the filling set up so your slices hold their shape rather than spilling apart. It's the kind of cozy, from-scratch dinner that makes weeknight vegetables feel like a real occasion, and it's a solid pick to add to your gluten free rotation.
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Preheat the oven to 400°F (205°C). If using refrigerated pie crust, let it sit at room temperature for 10 minutes to make it pliable.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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