Individual Gluten-Free, Dairy-Free Autumn Vegetable Pot Pies

These individual serving Autumn Vegetable Pot Pies are easy to make thanks to two gluten-free crust preparation options—crumble (fool-proof) and rolled. The filling is a creamy, rich, meat-free, dairy-free combination of colorful vegetables—I bet you end up serving this one to your guests a few times this holiday season.

Makes 8-10 3 1/2″ pot pies

Chef’s knife
Large skillet
Large glass bowl
Eight 3 1/2″ ramekins
Baking sheet
Round 4″- 5″ cookie cutter or glass with 4″- 5″ rim (optional)
Unbleached parchment paper (optional)
Rolling pin (optional)
Tongs (optional, but great for transferring hot ramekins to serving plates)

Try to buy everything organic. Here’s why.
Vegetable Pie Filling
1 onion, diced (here’s a tip)
3 stalks celery, diced (here’s a tip)
3 cloves garlic, minced (here’s a tip)
2 large carrots, diced
1 cup sweet potato, diced (skin on or off, your choice)
1 cup green beans, sliced into 1″ lengths
1 1/2 tsp fresh thyme leaves
3/4 tsp fine ground sea salt
1/4 tsp fresh cracked black pepper

1/4 cup dry white wine
2 tbsp miso (any will do, I like to use soy-free chickpea or Azuki bean)
2 cups vegetable broth (make your own)
1 cup pure water
2 tsp arrowroot
1/4 cup cashews, soaked for 2 hours and rinsed well

1 cup sorghum flour
1 cup almond flour
1/2 tsp fine ground sea salt
3 tbsp unrefined coconut oil
1/4 cup cold water
1 tsp fresh lemon juice

Let’s get started.
Preheat oven to 350° F. Wash and prepare (dice, mince) your herbs and vegetables, and squeeze a fresh lemon and set aside the juice (remove seeds).

Warm skillet with coconut oil to medium heat and add onion, sweet potato, carrots and celery. Sauté for 10 minutes, stirring occasionally. While veggies cook, place all sauce ingredients in the blender and mix until very smooth. Set aside.

In bowl, using a fork, mix together crust ingredients—with your hands form a ball. Pop in the freezer (just want to cool it a bit) for a few minutes and go back to your veggies. Add your green beans, thyme and garlic to the vegetable mix and cook for about 3 minutes.

Now, stir in your sauce and remove from heat.

Fill your ramekins with vegetables and sauce to the top of your ramekins—leave about 1/4″ for crust. Place them on a baking sheet.

Now there are two ways you can prepare a crust—and this depends on what look you are going for, and what your patience for gluten-free dough is (or depending on how much time you have). If you are not at all a baker, if you are in a hurry, or if you are someone without patience, you will want to opt for the crumble preparation.

For a rolled dough, place a sheet of parchment down on counter. Grab your dough from freezer and place it on parchment. Place another sheet of parchment on top of dough and using a large, sturdy glass or a rolling pin (or even your hands if need be) roll, or press dough until flattened to about 1/8″ thick. If you are a crust lover, you can always roll it to about 1/4″ thick.

Peel back that top layer of parchment to reveal your flattened dough.

Use a cookie cutter or large glass and press into dough to create pot pie tops. Poke tops with a fork a few times to create air holes. Using a thick spatula, you can lift your crusts up and gently place on top of pies…

… if you want a crumble topping, just break up dough in the bowl with your fork and top your ramekin as high as you want to go—I like to pile on about 1/2″ of crumbly crust.

Sprinkle filling with fresh cracked pepper before topping with crust—it’s an extra step, but a tasty one.

Bottom, right is a rolled crust—I just lay it on top. If it breaks in any spots, it’s ok, it will bake up lovely anyway. Place in oven for 25 minutes.


Serve warm and enjoy!

If you have any leftover, you can store in the fridge, covered, and reheat in the oven until hot. No microwave.

Adaptations & Tips
1. Try adding cooked quinoa to filling (before baking) for extra texture and protein.
2. You can add or substitute veggies like corn, peas, red potatoes and even chopped kale.
3. You can substitute 1/4 cup vegetable stock for the white wine if you like.
4. Use tongs to transfer hot ramekins to a cute serving plate. Plate a napkin or doily between plate and ramekin to minimize sliding.

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Comment Rules

    • Heather Crosby

      My pleasure, Josh! Enjoy…

  1. Marty

    Love your website, love your recipes, GF & vegan!!! Vegan is easy but the GF the past 2 years hasn’t been. I’m still trying to get a hang of the GF baking, even with all the best GFV cookbooks.

  2. Kate

    I am definitely making these this weekend. A perfect, Fall comfort food! Thank you for all the amazing recipes!

  3. rachel

    Hi! Just wondering if you think you could sub whole wheat flour for sorghum? Or possibly all whole wheat? I don’t have any sorghum on hand but do have some almond flour. Thanks so much!

    • Heather Crosby

      Hi Rachel, I do think whole wheat flour would work just fine. Let us know!

  4. Christi

    Yummo!! Made this this week … fun in the little ramikens – perfect portion control =) Will make these again and probably play around with different veggies to fill it with!

  5. Christine

    Hi Heather! I want to try this recipe and was wondering, if I don’t have the ramekins, could I use a larger baking dish? If so, what size? If it won’t work, I’ll just have to buy some since this recipe looks so darn good! :) Thanks!

    • Heather Crosby

      Hi Christine,
      You can absolutely make this recipe in a larger baking dish, maybe a 9″ x9″ or so, even a pie pan would work if you have one of those. I recommend the crumble crust if you do the larger baking pan—enjoy!

      • Christine

        Thank you! :)

  6. Heather Crosby

    So glad that you enjoyed this one, Cat—it’s a great recipe to try out gluten-free crust. Bravo on improvising, too!

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