Creamy Fall Harvest Dairy-Free Veggie Pot Pie – warm and comforting pot pies that are dairy-free!
Dairy-Free Veggie Pot Pie
This post is sponsored by Califia Farms®. The opinions are my own.
This fall weather makes want a nice warm, fresh from the oven, pot pie!
Oh my gosh I am such a sucker for a good pot pie. There is something magical about that crust mixed with that creamy goodness inside – I am such a huge fan.
But, as always, it is really hard to find a good dairy-free version of a pot pie! So, I am so happy to be partnering with Califia Farms to bring you guys a delicious (and creamy!) dairy-free version! Full of delicious veggies, these little guys are packed full of amazing ingredients – including Califia Farms unsweetened almond milk, which is my go-to dairy-free alternative! It works so well in any recipe I have tried it and this one is no exception!
Recipe Amount
One note on the recipe – so the recipe for the filling makes 8 cups. I did provide an easy crust recipe, but really feel free to use whatever kind of crust you want! I have absolutely no shame in saying I use a prepared pie crust A LOT. It just makes things easier. Especially if you are making a big batch of these to freeze, etc. I wrote the recipe for 1 full-sized pot pie (top and bottom crust) but feel free to stray from that as you desire (1 large pot pie, 8 small pot pies, etc.). Just know you have 8 cups of filling to work with and go from there!
Recipe FAQs
- Pie Crust: for more FAQs on the pie crust see the full post here.
- Gluten-Free Filing: To make gluten-free simply use 1-to-1 gluten free flour (I like Bob’s Red Mill).
- Gluten-Free Pie Crust: Here is my gluten-free pie crust.
- Pie Pan: The pie filling makes 8 cups so make sure your pie pan is deep enough to fit this.
- Blind Bake: You can blind bake the bottom crust if you want, but it shouldn’t be necessary. The uncooked crust may not adhere to the partially cooked crust though.
- Amount: The filling makes approximately 8 cups. The pie crust makes enough dough for a full-size pie (top and bottom crust). Feel free to make individual pot pies or one large pot pie or 2 medium pot pies. Also feel free to just have crust on the top (cooking time remains the same).
- Frozen: To freeze simply assemble as directed and then wrap in foil. These are good frozen for up to 3 months. To bake from frozen let pot pies thaw in the refrigerator overnight and then bake as directed or until warm through.
Other Recipes You Might Like:
- Dairy Free Meatballs and Dumplings
- The BEST Homemade Chicken Soup
- Sweet Potato Curry
- Dairy-Free Broccoli Cheese Soup
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
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Creamy Fall Harvest Dairy-Free Veggie Pot Pies
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 full sized pot pie 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
Creamy Fall Harvest Dairy-Free Veggie Pot Pie – a warm and comforting pot pie that are dairy-free!
Ingredients
Filling:
- 2–3 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 2.5 cups cubed butternut squash
- 1 large russet potato, cubed
- 1 cup sliced carrots
- 2 large stalks celery, cut into thick slices
- 2 cups broccoli, cut into small pieces
- 1 cup frozen peas
- 1/4 teaspoon ground black pepper
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon ground thyme
- 1 teaspoon ground sage
- 1/3 cup all-purpose flour
- 1 cup Califia Farms unsweetened almond milk
- 2.5 cups vegetable broth
Oil Pastry (optional: remember that pre-made pastry crust works just fine!):
- 2 cup all-purpose flour
- 1 1/2 teaspoon salt
- 1/2 cup oil (not olive oil)
- 5 tablespoons cold water
Instructions
Filling:
- Preheat: Preheat oven to 350 degrees F.
- Olive oil: Add olive oil to large saucepan and bring to medium high heat.
- Add: Add onion and garlic.
- Reduce: Stir as the onion reduces, approximately 2-3 minutes.
- Broth: Add 1/2 cup broth to keep pan from drying out.
- Add: Add butternut squash, potato, carrots, celery, broccoli, peas, pepper, salt, thyme and sage.
- Stir: Stir to mix together.
- Add: Add flour and mix to fully coat.
- Almond Milk: Add milk a 1/2 cup at a time, mixing after each pour.
- Broth: Then add broth 1/2 cup at a time, mixing after each pour as well.
- Simmer: Let simmer until mixture thickens.
- Thickening: If it isn’t thickening enough after 10 minutes, add additional flour 1 Tablespoon at at time and mix well.
- Taste: Taste and add additional salt, thyme or sage, to taste. Remove from heat until pie crust is ready.
Pie Crust:
- Combine: Combine flour and salt in medium mixing bowl. Stir to combine.
- Combine: In small bowl combine water and oil (do not stir).
- Combine: Pour water/oil mixture into flour mixture and mix with a fork.
- Form: Form into 2 equal sized balls.
- Roll Out: One at at time, place a ball in between two sheets of wax paper and roll out to the size of a pie pan. If the edges initially crack, don’t worry, just keep rolling out and they will become smooth.
- Peel: Peel off the top layer of wax paper and then carefully flip over onto your pie plate making sure the pie plate is centered. Peel off the remaining wax paper.
Assembly:
- Pour: Pour the pot pie filling into the pie dish (on top of that first pie crust). Then peel the top layer off of the second pie crust and flip it over on top of the pie plate. Pinch the edges together, sealing the two pie crusts together. Using a small, sharp knife cut a few slits in the middle of the pot pie so steam can escape.
- Almond Milk: Pour a little almond milk in a small bowl and brush the crust with it.
- Bake: Bake pot pies at 350 for 30-45 minutes – don’t forget to cut slits in the crust and to do a light egg-wash as well.
Notes
- Pie Crust: for more FAQs on the pie crust see the full post here.
- Gluten-Free Filing: To make gluten-free simply use 1-to-1 gluten free flour (I like Bob’s Red Mill).
- Gluten-Free Pie Crust: Here is my gluten-free pie crust.
- Pie Pan: The pie filling makes 8 cups so make sure your pie pan is deep enough to fit this.
- Blind Bake: You can blind bake the bottom crust if you want, but it shouldn’t be necessary. The uncooked crust may not adhere to the partially cooked crust though.
- Amount: The filling makes approximately 8 cups. The pie crust makes enough dough for a full-size pie (top and bottom crust). Feel free to make individual pot pies or one large pot pie or 2 medium pot pies. Also feel free to just have crust on the top (cooking time remains the same).
- Frozen: To freeze simply assemble as directed and then wrap in foil. These are good frozen for up to 3 months. To bake from frozen let pot pies thaw in the refrigerator overnight and then bake as directed or until warm through.
Christi says
Turned out great, but i used less than half the salt called for. 2 tbsp would ruin it
Erin says
So happy to hear that, Christi! So sorry about the salt! That must have been a typo on my part – reduced that down to a normal amount 🙂 Thanks for trying the recipe and coming back to leave feedback and a review!
Megan says
Required significantly more flour to thicken up the veggie filling; required more cold water for the right texture for the crust as well- but overall a great recipe and perfect warm meal for cold, fall days!
Erin says
Thank you so much for your feedback, Megan! Glad you enjoyed it – thanks for letting me know about the flour amount – I think I might retest these double check! :). Thank you!
Sarah says
I’ve been using almond mild to make pot pies for about a year. My kids can’t even tell. So happy to have this comfort food back
Erin says
Yay!!! I agree – Being dairy-free, pot pies are a major comfort food and something I miss SO much!! Love having these as an option! 🙂
Mani says
Nice bake but need better guidance on pastry
Erin says
Thanks for the feedback, Mani! So glad you liked it and will circle back to the recipe to add more clarification!!! Thank you!