Low Sodium Gluten Free Vegetable Pot Pie

Total time1 hr 40 min

Prep time30 min

Cook time55 min

Low Sodium Gluten Free Vegetable Pot Pie

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the crust

2 ½ cups gluten free flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!