Vegan Pot Pie (Gluten-Free & Paleo)

This vegan pot pie with a gluten-free, paleo-friendly crust is hearty, comforting, and nourishing. I love how the almond flour and cassava flour crust bakes up golden and flaky, while the filling is packed with tender vegetables and a creamy sauce that makes every bite satisfying.

Why You’ll Love This Recipe

I like this recipe because it feels like classic comfort food without any dairy, gluten, or grains. The crust is rich and buttery from the coconut oil, and the filling is loaded with mushrooms, potatoes, carrots, and peas in a savory, herb-infused sauce. It’s a cozy dish that I enjoy making for family dinners or holiday gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the crust
1 1/3 cups (120g) almond flour
1/2 cup (70g) cassava flour
3 tablespoons nutritional yeast
1/4 teaspoon dried fresh thyme leaves
1/2 teaspoon sea salt
6 tablespoons refined coconut oil, chilled
1 flax egg
2 tablespoons unsweetened almond milk, or cold water

For the filling
2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1/2 pound cremini mushrooms, diced
1 large Yukon gold potato, diced
1/2 cup fresh or frozen peas
2 garlic cloves, minced
1 tablespoon + 2 teaspoons arrowroot or tapioca starch
1 1/2 cups low sodium vegetable broth
1/2 cup unsweetened almond milk
1/4 teaspoon dried thyme leaves
Salt & pepper, to taste

Directions

1. I preheat my oven to 375°F (190°C).
2. To make the crust, I whisk together almond flour, cassava flour, nutritional yeast, thyme, and sea salt in a bowl. I cut in the chilled coconut oil until the mixture resembles coarse crumbs.
3. I stir in the flax egg and almond milk, mixing until a dough forms. I wrap it in parchment paper and refrigerate while I prepare the filling.
4. For the filling, I heat olive oil in a large skillet over medium heat. I add the onion, carrots, and celery, cooking until softened, about 5 minutes.
5. I stir in the mushrooms and potatoes, cooking for another 5 minutes.
6. I add the garlic and peas, cooking for 1–2 minutes more.
7. I sprinkle the arrowroot starch over the vegetables and stir well. I slowly pour in the broth and almond milk, stirring until the mixture thickens into a creamy sauce. I season with thyme, salt, and pepper.
8. I transfer the filling to a pie dish. I roll out the chilled dough between two sheets of parchment paper and place it over the filling, trimming and sealing the edges.
9. I cut a few slits in the top for steam to escape and bake for 35–40 minutes, until the crust is golden brown.
10. I let the pot pie cool for 10 minutes before serving.

Servings and Timing

This recipe makes about 6 servings. It takes 25 minutes of prep and about 40 minutes of baking, so in just over an hour I have a hearty and comforting pot pie on the table.

Variations

Sometimes I add chopped kale or spinach to the filling for extra greens. I also like swapping the Yukon gold potato for sweet potato for a slightly sweeter flavor. For a richer sauce, I stir in a splash of coconut cream before adding the crust.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. To reheat, I place slices in the oven at 350°F (175°C) until warmed through. I don’t recommend freezing with the crust assembled, but I can freeze the filling separately for up to 2 months and make a fresh crust when ready to bake.

FAQs

Can I make the crust ahead of time?

Yes, I prepare the dough in advance and refrigerate it for up to 24 hours before baking.

Do I have to use cassava flour?

No, but I like it for texture. I can try arrowroot or tapioca flour as substitutes, though the crust will be slightly different.

Can I make this recipe nut-free?

Yes, I replace almond flour with sunflower seed flour for a nut-free version.

Can I use store-bought pie crust?

Yes, if I’m not concerned with paleo or gluten-free, I can use a vegan store-bought crust for convenience.

How do I keep the crust from getting soggy?

I let the filling cool slightly before adding the crust, and I bake until the top is nicely golden.

Can I add protein to the filling?

Yes, I sometimes add lentils or chickpeas for more protein.

What can I serve with this pot pie?

I like pairing it with a fresh salad or roasted vegetables for a balanced meal.

Can I make mini pot pies instead?

Yes, I divide the filling into small ramekins and top each with crust, adjusting baking time to about 25 minutes.

How do I make the filling creamier?

I stir in extra almond milk or a splash of coconut cream.

Can I freeze leftovers?

I don’t recommend freezing the baked pot pie, but freezing just the filling works well.

Conclusion

This vegan pot pie with a gluten-free, paleo crust is cozy, hearty, and full of classic comfort. I love how the flaky crust pairs with the creamy, savory vegetable filling, making it a dish that feels indulgent while still being wholesome. It’s the perfect recipe for when I want something warm and satisfying.

Print