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Vegan Pot Pie (Gluten-Free & Paleo)

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This vegan pot pie with a gluten-free, paleo-friendly crust is hearty, comforting, and nourishing. A golden, flaky almond and cassava flour crust holds a creamy vegetable filling for a wholesome twist on classic comfort food.

Ingredients

For the crust:

1 1/3 cups (120g) almond flour

1/2 cup (70g) cassava flour

3 tablespoons nutritional yeast

1/4 teaspoon dried 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 and pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. For the crust: whisk almond flour, cassava flour, nutritional yeast, thyme, and sea salt. Cut in chilled coconut oil until mixture resembles coarse crumbs.
  3. Stir in flax egg and almond milk until a dough forms. Wrap in parchment paper and refrigerate while preparing filling.
  4. For the filling: heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened.
  5. Add mushrooms and potatoes, cooking another 5 minutes. Stir in garlic and peas; cook 1–2 minutes more.
  6. Sprinkle starch over vegetables and stir. Slowly pour in broth and almond milk, stirring until thickened. Season with thyme, salt, and pepper.
  7. Transfer filling to a pie dish. Roll out chilled dough between parchment sheets and place over filling. Trim and seal edges.
  8. Cut slits in top for steam and bake 35–40 minutes, until crust is golden brown.
  9. Cool 10 minutes before serving.

Notes

Add chopped kale or spinach for extra greens.

Swap Yukon gold potato with sweet potato for a sweeter flavor.

Stir in coconut cream for a richer sauce.

Make mini pot pies by dividing filling into ramekins and adjusting bake time to 25 minutes.

Freeze the filling (not the baked pie) for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/vegan-pot-pie-gluten-free-paleo/