Gluten Free Vegetable Pot Pie
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Learn more →Ingredients
6 servings
For the crust
- 2 ½ cups gluten free flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into ½-inch cubes
- 6–8 tbsp ice water
For the filling
- 3 tbsp unsalted butter
- 1 cup carrots, diced (about 2 medium carrots)
- 1 cup celery, diced (about 3 stalks)
- 1 cup yukon gold potatoes, peeled and cut into ½-inch cubes
- ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- 2 cups vegetable broth
- ¾ cup whole milk
- 1 cup frozen peas
- 1 tsp fresh thyme leaves
- ½ tsp dried rosemary, crumbled
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the egg wash
- 1 large egg, beaten
Instructions
- 1
In a large mixing bowl, whisk together the gluten free flour and 1 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.
- 2
Preheat the oven to 400°F (205°C). In a large skillet over medium heat, melt 3 tbsp butter. Add the onion, carrots, celery, and potatoes and cook, stirring occasionally, until the onion is softened and translucent and the carrots begin to soften, about 8–10 minutes.
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