Go Back
Easy Vegetable pot pie gluten free recipe

Easy Vegetable Pot Pie - Plant-Based GF

Nutriment Health and Fitness
Delicious and easy meal to make, and even great cold the next day for a lunch.
Don't forget your protein which can be added in, or on the side. There is green peas that do contain some plant-based proteins.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly.
Leave a Comment and Rating!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, entree, lunch
Cuisine American

Equipment

  • Large saucepan
  • Garlic Press
  • Strainer
  • 1/4 tsp, tsp, cup

Ingredients
  

  • 1 Frozen pie shell gluten free
  • 1 Russet potato hand size - peeled and diced
  • 1 Carrot large - peeled and diced
  • 1 tsp Better than Bouillon or 2 Bouillon Cube low or no sodium
  • 1 cup Potato water reserve
  • 1 tbsp Cornstarch
  • 4 tbsp Plant-based Butter
  • 1 carton Mushrooms, cleaned and sliced
  • 1-2 Celery stalks - cleaned and sliced
  • 2-3 Garlic cloves pressed
  • 1/4 tsp Sage powder
  • 1/4 tsp Thyme dried
  • 1/4 tsp Marjoram dried
  • 1/4-1/2 tsp Black pepper ground
  • 1/2 cup Green peas - frozen or fresh
  • 1/2 cup Corn frozen organic preferred
  • 1/2 cup Plant-based milk unsweetened. I used oat milk for the creaminess

Instructions
 

  • Preheat oven to 400°F
    Allow both of the gluten free pie shells to defrost for 5-10 minutes.
    Leave 1 pie shell off to the side for now.
    Place the 1 pie shell on the baking pan lined with parchment paper. Gently press a fork all around the bottom and sides of the pie shell.
    Bake pie shell for 10 minutes. Remove and let cool for 5 minutes before filling.
  • In the large pot, add enough water to cover the potatoes, and carrots. Bring to boil and then simmer for 10 minutes. The potatoes should be easy to push a fork into.
    Drain, but reserve 1 cup of the water.
    Add the bouillon to the cooking water, cornstarch, and whisk well together to form the broth.
  • In the large pan, add the butter, celery, mushrooms on medium heat and cook for 2 minutes. Stir often.
    Add in the pressed garlic, and all of the spices and cook for 30 seconds.
    Add in the prepared bouillon broth. Stir well to combine. Bring to a simmer.
    The mix should start to thicken, then add in the add in the corn, peas, carrots, and potatoes.
    Stir well to combine.
  • Pour the mix into the cooked pie plate. Shake to move all the ingredients into place.
    Turn the uncooked pie shell upside down, and pop out of the pie shell. Place it carefully over the prepared pot pie. Seal the edges, and cut off the excess around the edges.
    Bake for 30 minutes.
    Remove and serve. Be careful, the insides are very hot.
  • Allow leftovers to cool. Cover and store in the fridge for up to 2 days.
    Can be eaten cold as well.
Keyword better than bouillon vegetable, carrot, celery, garlic, gluten free pie crust, green peas, mushrooms, plant-based butter, pot pie, russet potato
Tried this recipe?Let us know how it was!