Gluten-Free and Dairy-Free Vegetable Pot Pie

by Maggie on December 13, 2012


Hallie from Daily Bites is hosting a Gluten-Free and Dairy-Free virtual dinner party this week.  A few of us have teamed up to bring you a week’s worth of healthier gluten-free and dairy-free holiday recipes. We’ve got a little bit of everything, I know you’ll find something you’ll love!

Each day this week, stop by the blogs listed below for a new recipe:

Now let’s get onto the Gluten-Free and Dairy-Free Vegetable Pot Pie, shall we?

This is one of our favorite comfort foods.  Pete and I work together to make this delicious pot pie and it’s a hit no matter who we share it with.   I love it because you can make the pie in stages, or make it ahead of time and heat it up when you’re ready to serve – your guests will oooh and ahh and no one will know it’s gluten-free, dairy-free, or meat-free!

Gluten-Free & Dairy-Free Vegetable Potpie

Filling inspired by The Candle Cafe Cookbook

For the Pie Crust:

  • 1 cup almond flour
  • ½ cup millet flour
  • ½ cup arrowroot flour
  • ½ tsp sea salt
  • 3 tablespoons certified gluten-free oats
  • ¾ cup coconut oil, chilled and broken into small pieces
  • 1 tablespoon ground chia mixed with ¼ cup water
  • 2 tablespoons cold maple syrup
  • 1-5 tablespoons ice cold water (only if needed)


1. Combine almond flour, millet flour, arrowroot flour, sea salt, oats, and the coconut oil in the food processor. Process until it resembles pea-sized crumbs.
2. Add the ground chia mixture and maple syrup and pulse until dough begins to form and combine.
3. If necessary, add ice cold water HALF A TABLESPOON at a time.
4. Remove dough from food processor, place in a bowl, and chill for approximately 30 minutes. Any longer and the dough will get rock-hard (check on it after about 20 minutes to make up for temperature differences).
5. Preheat the oven to 325 degrees.
6. Remove from fridge and roll dough out on a floured piece of parchment (I used millet flour to flour my work surface). Roll dough into a circle, until it’s approximately ¼ inch thick. Reserve some of the crust for topping (see below).
7. Gently place dough into a lightly greased pie plate (I use a 9 inch round pie plate) and place in the fridge until filling is ready.

For the filling:

  • 2 tablespoons extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1 medium sweet potato finely diced
  • 1 medium potato finely diced
  • ½ cup carrots finely diced
  • ¼ cup beets peeled and finely diced (golden or candy cane beets so as to avoid red potpie filling!)
  • ½ cup frozen peas
  • 1 cup chopped cauliflower
  • 1 cup chopped mushrooms (cremini or button)
  • 1 leek thinly sliced and halved
  • a splash of red wine vinegar
  • 1 cup dairy-free milk
  • 1 handful of finely chopped spinach or kale (fresh or frozen will work)
  • 3 tablespoons olive oil or coconut oil
  • 3 tablespoons quinoa flour
  • 1 cube of veggie stock in 2 cups of hot water
  • 1 teaspoon sea salt (not needed if using veggie stock)
  • black pepper to taste
  • 1 bay leaf


1. Preheat the olive oil in a large saucepan (over medium heat).
2. Add garlic, potatoes, carrots, beets, peas, cauliflower, mushroom and leeks.  Cook for 5-10 minutes until veggies have softened a little bit.
3. Stir in red wine vinegar, non-dairy milk, and spinach.
4. Add the remaining ingredients and cook slowly until the vegetables are tender and the mixture is creamy.  About 15-20 minutes.  You don’t want your veggies to get mushy as they will continue to cook once in the oven.
5. Add the veggie potpie filling to the prepared pie crust.
6. Roll out the remaining pie dough and cut the dough into shapes (using cookie cutters) and place on top of the filling.
7. Bake for 45-50 minutes at 325 degrees F.   WATCH to make sure the crust doesn’t get too brown.
8. Let cool before cutting into the pot pie.

Yield: 6-8 people.


– Feel free to make the pie crust, mushroom gravy, or the potpie filling a day or two ahead to spread things out and make it easier.
– You could also add diced tofu or ground tempeh.
– We leave our potatoes and carrots unpeeled since we get most of our nutrients from the peels (we buy organic, and it’s much easier to leave them unpeeled).
– You can use just about any vegetable combination in this dish.


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{ 35 comments… read them below or add one }

Alta December 13, 2012 at 8:06 am

Wow, this looks amazing! I’m all about a pot pie. Great job, Maggie!


Ricki December 13, 2012 at 8:57 am

This looks spectacular, Maggie! I only “discovered” (ie, made) pot pie last year, and fell in love. Can’t wait to try this one–though I doubt I’ll be able to create such lovely pastry trees!


Hallie @ Daily Bites December 13, 2012 at 9:20 am

I’ve been waiting forever (okay, it seems like forever…) for you to post this luscious recipe! Looks wonderful and so perfect for the holidays with the little tree on top. :)


Dee Fedor December 13, 2012 at 11:30 am

Our favorite main dish for Christmas is Roast Beast (beef). Always hoping Cindy Loo Who will stop by!


Emily December 13, 2012 at 11:31 am

Every year for dinner on Christmas Eve, my family has shrimp. It’s fast, easy, infinitely variable and delicious. We usually throw in a pasta dish of some sort, as well as lots of yummy veggies (steamed or roasted).


Katie December 13, 2012 at 11:44 am

My favorite holiday main dish, well this is a tough question. My family is all meat eating and as a vegetarian I normally just eat the side dishes. I thought about making stuffed acorn squash for thanksgiving but was meet with a lack of enthusiasm. This pot pie recipe might just win over my meat eating relatives.


christine December 13, 2012 at 11:55 am

looks lovely – I should try it over the holidays:)


Marsha December 13, 2012 at 12:04 pm

My favorite holiday main dish is roasted veggie lasagna. It is noodle free, the layers are done with roasted ribbons of zucchini and eggplant.


Amanda December 13, 2012 at 12:19 pm

Our family has traditionally done lasagna on Christmas Eve with turkey and prime rib on Christmas. A main Christmas side from recent years- a recipe for Scalloped Carrots. Being a GF/DF vegetarian as of a year ago makes it tricky, but I’ll be doing some cooking this year to make it work! Thanks to the incredible food blogging community, I’ve finally got some amazing recipes to share with my meat, potato, and cheese family!


Sharon December 13, 2012 at 12:20 pm

Potpie has always been a favorite of mine since childhood and will be sure to try this recipe as it is healthier than the ones I’ve had in the past


saniel December 13, 2012 at 12:47 pm

raw Lasagna dish and vegan lemon drop cookies


Brenda M. December 13, 2012 at 1:09 pm

A favorite dish for the hoildays is pecan layer sweet potatoes. Will try the pot pie….looks amazing.


Sue December 13, 2012 at 1:35 pm

My Mother-in-law started making cabbage rolls over 40 years ago for her family dinner, they are a favorite.


Shirley @ gfe December 13, 2012 at 2:07 pm

I love vegan pot pie, Maggie! I made mine accidentally, but loved it more than the non-vegan one. Your pot pie with the adorable Christmas trees looks fabulous! And, hehe, on the warning on the beets. Including red beets might make for a great Valentine’s Day pot pie perhaps? 😉 Oh, and I’m not entering the giveaway because I already have Diane’s fabulous calendar!



Carol December 13, 2012 at 2:10 pm

I love this! Those trees on top are adorable. I just love anything in pot pie form but this one looks just fabulous!


Christine Anderson December 13, 2012 at 2:16 pm

We have traditional Swedish smorgasbord for Christmas Eve. Being gluten intolerant has added a new spin for me, as some of the favorites I have to avoid or make gluten free. My favorite main dish is the potato sausage, a mixture of veal, pork and beef, ground together with potatoes and spices.


joanne December 13, 2012 at 2:49 pm

My favorite holiday main dish is salmon. I crush up walnuts and season them with Cajun seasoning and then coat the salmon and cook it in the oven. So delicious!


wanda December 13, 2012 at 2:49 pm

As usual this sounds great. I did go to facebook with my family favorite holiday dish.


April December 13, 2012 at 5:36 pm

I really love a good pie. Since transitioning to an extremely clean diet four years ago I haven’t any “traditional” ones. Thanks for the giveaway!


April December 13, 2012 at 5:37 pm



Andrea December 13, 2012 at 7:16 pm

Oven roasted chicken with fresh lemon and rosemary


Alisa December 13, 2012 at 7:21 pm

Now this looks delicious, and I love what you did with the picture – so cute!


Kim - Cook It Allergy Free December 13, 2012 at 9:29 pm

This looks amazing. I love pot pie. This one is so going on the recipe rotation this next week. It looks right up our alley! And those pictures are so pretty – that Christmas tree is absolutely adorable!


noreen December 13, 2012 at 10:03 pm

Mmmm….Maggie you’ve done it again! Cannot wait to try this!


Sara Leptuch December 14, 2012 at 6:17 am

My favorite holiday main dish is prime rib. My sister is the best cook and we have one every Christmas!


glutenfreeforgood December 14, 2012 at 8:51 am


I just “lifted” your peppermint ice cream recipe that Shirley posted on her dessert site. I would have left a comment, but there were already a zillion on there so I came to home base and was treated with this amazing veggie pot pie. We are SO on the same wavelength when it comes to food. Plus, you added beets, so that’s a win in my book no matter what the recipe is for. And you’re so right about choosing golden beets for mixtures, otherwise you’d have Christmas pot pie. =)

Thanks, this looks great, but I’m definitely making the ice cream first. That way I can have it perfectly chilled for dessert after the veggie pot pie.

Merry pot pie!


Kaaren December 14, 2012 at 9:41 am

Looks amazing! One question tho–what part of the recipe is the mushroom gravy that can be made ahead? Thanks!


Kaaren December 14, 2012 at 9:52 am

Sorry, I meant does the delicious gravy go IN or ON The delicious pie? I am assuming on but then I am just beginning to cook so forgive any idiocy that appears in my question…


Bev December 15, 2012 at 5:54 pm

Maggie – this looks so yummy! My hubby is sad about giving up Pot Pie…I think I will make this and surprise him!!! Our Christmas special dinner used to be prime rib and Yorkshire pudding.. I have not tried to make it with GF not so sure if we can still do this.. I might try it with Carol’s flour.. hers is the best.


Stefania December 16, 2012 at 9:55 am

Root veggies are my favorite side. Roasted to draw out the flavors and shared on FB


Jessica December 16, 2012 at 2:19 pm

I love all the finger foods on Christmas


Staci A December 17, 2012 at 11:09 am

The recipe looks delicious! We also love making a ham for the holidays.


Janet December 18, 2012 at 6:10 am

My favorite holiday dish besides turkey is mashed sweet potatoes.


Stefania December 18, 2012 at 6:53 pm

My favorite holiday dish would be rapini sauteed with olive oil and garlic, good comfort Italian side dish


Jeri October 29, 2013 at 7:46 pm

Thanks for the great recipe, Maggie! I have a question about the almond flour….any suggestions on what i could substitute for that? Almonds are one of the many things that I’m allergic to. Thanks!


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