Gluten Free Vegan Pot Pie

Total time1 hr 35 min

Prep time30 min

Cook time55 min

This hearty pot pie is loaded with tender carrots, celery, Yukon Gold potatoes, and chickpeas, all simmered in a savory herbed sauce with thyme, rosemary, and a touch of smoked paprika. The filling turns thick and glossy, studded with sweet peas, then gets tucked between two flaky, golden crusts that shatter when you cut into them. Slits in the top let steam escape as it bakes, so you end up with a deeply bronzed crust and a filling that's bubbling and rich underneath. It's the kind of comforting, old-fashioned dinner that feels indulgent but is built entirely from vegetables, legumes, and pantry herbs. This one is a great fit for a gluten free table, delivering all the cozy, buttery-crust satisfaction of a classic pot pie without any of the guesswork.

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Ingredients

6 servings

For the crust

2 cups all-purpose 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
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
¾ cup vegan butter, cold and cut into ½-inch cubes
5–7 tbsp ice water

For the filling

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
3 cloves garlic, minced
1 medium yukon gold potato, peeled and cut into ½-inch cubes
1 can (15 oz) chickpeas, drained and rinsed
1 cup frozen peas
⅓ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups vegetable broth
1 cup plant-based milk
1 tsp fresh thyme leaves
1 tsp dried rosemary, crumbled
½ tsp smoked paprika
salt and pepper, to taste

For brushing

2 tbsp plant-based milk

Instructions

1
Make the crust: Whisk together the flour and salt in a large bowl. Add the cold vegan butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
2
Preheat the oven to 400°F (205°C).

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