Gluten Free Vegetable Pot Pie
Few comfort foods hit as hard as a bubbling pot pie fresh from the oven, and this vegetable version delivers every bit of that cozy, golden satisfaction. The filling is loaded with diced carrots, celery, Yukon Gold potatoes, sweet peas, and a savory herb-scented sauce thickened with cornstarch — no wheat flour needed anywhere in the dish. That swap is actually the key to making this work so well, since cornstarch creates a silky, glossy gravy that clings beautifully to every vegetable without any gummy texture. The double crust is built from gluten free flour and cold butter, worked together the same way a classic pastry dough would be, so you still get those flaky, shatter-crisp layers on top and bottom. Fresh thyme and crumbled rosemary give the filling a deeply aromatic backbone that makes the whole kitchen smell incredible while it bakes. The recipe makes six generous servings, so it's a great choice for a weeknight family dinner or a casual gathering where you want something impressive without a lot of fuss. Let it rest for ten minutes before slicing and the filling sets up perfectly — no soupy mess, just clean, hearty slices every time.
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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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