Vegan, Gluten Free
Makes 4-6 servings
Prep Time: About 2 hours total
This recipe for Roasted Vegetable Pot Pie is a multi-step recipe and as fair warning, it does take some time to put together. But truth be told, it is worth every moment spent. The result is a savory, from scratch, delicious meal. You may only choose to make this type of recipe for a special occasion or a holiday, it works well for both. In fact, after I made this Roasted Vegetable Pot Pie, my husband and I came to the conclusion that it would make a great addition to our Christmas Dinner.
In my opinion, roasted vegetables are the most delicious way to enjoy your veggies. Just don’t roast them to death. For this Roasted Vegetable Pot Pie recipe, the roasted veggies are cooked only half way before assembling the pot pie. This ensures the veggies are not too soft and overcooked since the assembled pie bakes for another 40 minutes.
I like to roast the vegetables for this Roasted Vegetable Pot Pie in groups. The harder vegetables we use take longer to roast. So, I put them into the oven first while prepping the softer vegetables and then adding them on a separate baking sheet into the oven.
For the crust of this Roasted Vegetable Pot Pie, I use my Sage Gluten Free Pie Crust, the recipe of which is here. If you prep the crust beforehand, you will save time and the process won’t seem as daunting. Sometimes I will prep it the day before just to save time when putting together the pot pie. I use Jovial Gluten Free Pastry Flour for the crust and it works really well. But you can use the gluten free flour of your preference.
Ingredients Needed for Roasted Vegetable Pot Pie
- Roasted Vegetables:
- 1/2 cup carrots, cut into small chunks
- 1/2 cup rutabaga, cut into bite-sized chunks
- 1/2 cup diced potatoes
- 1/2 cup broccoli, cut into bite-sized chunks
- 1 small zucchini
- 1 leek, sliced, white parts
- ½ cup orange or red pepper
- 3 cloves garlic, sliced
- 1/2 cup mushrooms, any type, cut into bite-sized pieces
- Olive oil, Garlic powder, sea salt, black pepper to taste
2 cups almond milk
1/4 cup celeriac root, peeled and cut into small chunks
1/4 cup onion, peeled and diced
3 cloves garlic, peeled and diced
2 TBS chia seeds
1 TBS arrowroot powder)
1 TBS tamari
1 teaspoon fennel seed
1 teaspoon mustard powder
1 teaspoon caraway seed
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon rosemary
1 TBS fresh basil
1/2 tsp Sea salt
1/2 tsp black pepper
1 large potato, sliced thin (to layer on pie top)
1 Sage Gluten Free Pie Crust recipe, prepared
Preheat oven to 375 degrees
Cut up all of the vegetables into bite-size chunks keeping them separate for roasting. Since some take longer than others to roast, it is better to roast them separately so as not to overcook
Start with the potatoes, rutabaga, onion and carrots, once they are cut up, put them into a bowl and season to taste with sea salt, olive oil, black pepper and garlic powder
Mix them well to coat evenly
Transfer the potatoes, rutabaga, onion and carrots onto a parchment paper lined baking sheet pan.
Roast them for about 25 minutes in the heated oven
Season the potato slices for the top of the pie and lay out on a parchment lined baking sheet.
Roast for about 20 minutes, until starting to soften and very slightly brown
While potatoes, rutabaga, carrots and onions are roasting, cut up the zucchini, leek, broccoli, mushrooms and pepper.
These veggies can roast together as they take about the same time to roast
Once they are cut, you can mix them together and season with sea salt, black pepper and olive oil.
Roast these veggies for about 12 minutes. You can add them to the oven with the potatoes and other veggies after they have been in the oven for about 13 or so minutes
Once done, take all the veggies out of the oven and set aside while you prep the gravy and pie crust
TO MAKE THE GRAVY:
Using a high-speed blender, blend all of the gravy ingredients together.
Once smooth, pour the gravy into a sauce pan and simmer on low for about 15 minutes. It should be slightly thick when done.
Set aside once it is done
Roll out the dough into a round disc that will fill the bottom of your pie dish.
Gently press the dough into your pie plate.
Keep the pie plate with prepared crust in the refrigerator until ready to use
Add the prepared gravy to the roasted vegetables and stir together to well combine
Add the veggie and gravy mixture into the crust
Using a spreader, smooth the mixture over the crust to even out
Arrange the roasted potato slices on the top of the pie
Bake for about 40-45 minutes in the heated oven
Remove from oven when the potato slices are nicely browned and crust is firm
Remove from the oven and let sit 5-10 minutes before cut
Serve with salad or side dish of choice.