Veggie Pot Pie Recipe

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Bunner's Bake Shop CookbookPot pie is the quintessential cold-weather cure. Warm gravy and delicious veggies, all wrapped up in a golden flaky crust, can warm the coldest heart (and tummy!). We sell these around the holidays, and the feedback from our loyal customers looking for something to show off on their family dinner table is always tremendous. This is the best recipe for a fall or winter potluck. By sharing it, you’ll make vegan and gluten-free look as good as we do! For an added thrill, add canned white beans or a few handfuls of chopped winter greens like collards or kale to the mix at the end.

  • Yield: 1 (9-inch pie)


  • 2 batches savoury pastry
  • 2 tablespoons olive or canola oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon dried rubbed sage
  • 1 tablespoon dried thyme
  • 3 tablespoons gluten-free tamari
  • ¼ cup + 2 tablespoons Bob’s Red Mill garbanzo and fava flour
  • 2 cup gluten-free vegetable stock
  • 3 cups frozen mixed vegetables (peas, carrots, corn)
  • 2 cups cubed frozen or freshly roasted butternut squash
  • 1 cup sliced mushrooms
  • Sea salt
  • Rice milk, for brushing
How to Make It
  1. Prepare the pastry and let chill in the refrigerator for at least 1 hour.
  2. Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the onions and sauté for about 10 minutes, until fragrant and somewhat translucent. Add the garlic and sauté for 1 minute, stirring occasionally. Add the sage and thyme, stirring to coat the onions and garlic, then add the tamari. Sprinkle in ¼ cup flour and cook, stirring constantly, for about 2 minutes, until you can smell the toastiness of the flour.
  3. Stir in the stock. Simmer, uncovered, stirring occasionally so the mixture doesn’t burn, until it thickens to a gravy-like consistency, 15 to 20 minutes. If needed, add up to 2 tablespoons flour to thicken the mixture even more, and cook for another 5 minutes. Stir in the mixed vegetables, squash, and mushrooms. Salt to taste. Cook for 2 minutes, until the vegetables are heated through, then remove the pan from the heat and let cool slightly.
  4. Preheat the oven to 375°F.
  5. Remove the dough from the refrigerator. Combine 2 discs (one batch) of pastry and, on a well-floured surface, roll out to a circle about ¼ inch thick and 10 inches in diameter. Transfer to a 9-inch glass pie plate by gently rolling the dough around the rolling pin like a jelly roll, then unrolling it onto the pie plate and lightly pressing it down.
  6. Pour the gravy and vegetable mixture into the pie shell. Using a wooden spoon, smooth out the mixture so it’s flush with the edge of the pie plate.
  7. On a well-floured surface, roll out the remaining dough to a circle roughly the same size as the first. Using the same rolling method as for the shell, transfer the dough on top of the filling. Trim the overhang and crimp the pastry edges with your fingers or a fork to seal.
  8. Using a pastry brush, lightly brush the pie top with rice milk so that it bakes up with a golden gloss. Bake for 45 minutes on the middle oven rack. Check after 25 minutes. If the top is already a bit too brown, cover it with foil; otherwise leave uncovered for the remaining baking time.
  9. Let rest for about 10 minutes before serving with a salad.

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