Creamy Fall Harvest Dairy-Free Veggie Pot Pie – a warm and comforting pot pie that are dairy-free!
- 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
- 2 Tablespoons salt
- 1 Tablespoon ground thyme
- 2 Tablespoons ground sage
- 1/3 cup 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 flour
- 1 1/2 Teaspoon salt
- 1/2 cup oil (not olive oil)
- 5 Tablespoons cold water
- Preheat: Preheat oven to 350 degrees.
- 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, to taste. Remove from heat until pie crust is ready.
- 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.
- 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.
- 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.
Keywords: veggie pot pie