Delicious Gluten-Free Vegetable Pie Recipe

Walking through the market aisles, I can’t help but notice the abundance of unprocessed organic vegetables that are so accessible and healthful! As a nutritionist and blogger, I’m committed to spreading awareness about the importance of healthy, organic eating habits. And good news- comfort food goes beyond processed frozen pot pies that are laden with gluten, dairy or unknown artificial ingredients. Today, I want to share with you my favourite recipe- a gluten-free roasted vegetable pot pie that will leave you feeling satisfied and nourished.

Not only is this dish delicious, but it is also vegan and dairy-free, perfect for anyone looking for a vegetarian or plant-based meal. The recipe boasts millet flour in the crust instead of traditional wheat flour, making it completely gluten-free. It’s not easy to create gluten-free vegan flavourful dishes where everyone can enjoy it together! But trust me; this recipe is an absolute winner!

Are you tired of laborious dinners? This recipe is easy veggie comfort food that can deliver outstanding results in no time at all. You’ll surely impress your family and friends with the aromas coming from your kitchen. I hope you give this recipe a try as it’s undoubtedly a great recipe full of excellent nutrition value and flavour!

Why You’ll Love This Recipe

Gluten Free Vegetable Pie
Gluten Free Vegetable Pie

Are you looking for a delicious and healthy comfort food recipe that doesn’t make you feel guilty? Then, you’ll absolutely love this gluten-free vegetable pie recipe!

This dish is not only packed with flavorful roasted vegetables, but it’s also dairy-free and vegan. It is a perfect option for those who have dietary restrictions or simply looking to incorporate more plant-based meals into their diets.

I know some people may think that gluten-free food can taste bland or dry, but trust me, this pie proves them wrong. The crust made with rice flour is tender, flaky, and has the perfect texture to complement the creamy filling.

Plus, this recipe is incredibly easy to make! You don’t need any complicated techniques or equipment – just roast the veggies until they’re perfectly caramelized while whisking together the filling ingredients. Then, simply pour the filling over the veggies and bake it all in a savory crust until golden brown and bubbly.

Not only is this dish visually appealing, but it’s also versatile to accommodate your preferences. You can use any vegetables you have on hand, adjust the seasoning to your taste, or even add some protein such as chicken or tofu if desired.

In short, this gluten-free vegetable pie recipe checks every box – from the health benefits to the flavor profile, making it a must-try comfort food option that will make your taste buds sing!

Ingredient List

 Mouthwatering gluten-free vegetable pie perfect for a healthy lunch!
Mouthwatering gluten-free vegetable pie perfect for a healthy lunch!

Let’s get started on this delicious and healthy vegetable pie recipe that is perfect for anytime, especially for warm family dinners. To make the gluten-free crust, you’ll need:

  • 1 cup of rice flour
  • 2 cups of sliced mushrooms (gluten-free)
  • 3/4 cup of millet flour
  • 1/4 cup of chopped fine yellow onion
  • 1/2 teaspoon of salt
  • 2 tablespoons of olive oil

For the filling, you’ll need:

  • 2 cups of finely chopped roasted vegetables (whatever you have on hand will work)
  • 1 medium-sized peeled and diced potato
  • 1 small peeled and diced carrot
  • 1 celery stalk chopped fine
  • 1 medium onion diced
  • 2 cups of vegetable broth
  • ½ cup of non-dairy milk (such as almond or skim milk)
  • ¼ cup of fresh parsley minced
  • 2 eggs
  • Salt and pepper, to taste

You can also mix in your favorite vegetables to add more nutrition to this pie such as spinach, kale or zucchini.

The Recipe How-To

 Savor the savory aroma of fresh herbs in every bite of this vegetable pie.
Savor the savory aroma of fresh herbs in every bite of this vegetable pie.

Now, let’s get down to cooking this delicious gluten-free vegetable pot pie. With just a few steps, you’ll have the perfect comfort food ready to indulge in.


  • 2 medium peeled and chopped carrots
  • 1 small peeled and diced yellow onion
  • 2 medium peeled and chopped potatoes
  • 1 cup sliced mushrooms (gluten-free)
  • 2 cups sliced roasted vegetables (gluten-free)
  • 3/4 cup peas
  • 2 tbsp olive oil
  • 1/2 cup chopped celery
  • 4 cups vegetable broth
  • 3/4 cup rice flour (see notes)
  • 1/4 cup millet flour (see notes)
  • Salt and pepper to taste

Step 1: Prepare the Vegetables

In a large pan or skillet over medium-high heat, add olive oil and onion, carrots, and celery. Cook for about five minutes or until vegetables are tender. Next, add in the sliced mushrooms, potatoes, and roasted vegetables.

Step 2: Make the Roux

Sprinkle in the rice flour and millet flour, stirring frequently, until everything is coated. This will help to thicken the sauce.

Step 3: Create the Filling

Next, add in the vegetable broth, peas, salt, and pepper. Bring to a boil then reduce heat and simmer for about twenty minutes or until filling becomes thickened.

Step 4: Preheat oven to °F.
Step 5: Assemble your Pie

Scoop your filling mix into your pie crust. Cover with another pie crust on top with some fork marks across it so that steam can escape while cooking.

Step : Bake

Bake for about forty-five minutes or until the crust is golden brown. Allow it to cool then serve and enjoy!


  • To make this recipe vegan, simply substitute the butter with a vegan alternative, such as coconut oil or margarine.
  • For extra flavor, you can also add in some fresh parsley after baking!
  • If you don’t have the required flour in your pantry, you can use gluten-free all-purpose flour instead.

Now that your delicious gluten-free vegetarian pie is ready, be prepared to love it. It’s perfect for any mealtime, lunch, dinner or potluck. You can make

Substitutions and Variations

 Dig into this delicious slice of heaven made entirely from whole and healthy ingredients.
Dig into this delicious slice of heaven made entirely from whole and healthy ingredients.

If you’re looking for ways to switch up this gluten-free vegetable pie recipe, we’ve got you covered. Here are some substitutions and variations you can try out:

– Vegan Pot Pie: This recipe already ticks the boxes for vegan and dairy-free, but if you want to make it completely plant-based, just swap out the eggs with an egg substitute like aquafaba, and skip the butter or use a vegan replacement for brushing on the crust.

– Roasted Vegetable Pie: If you have some leftover roasted vegetables in your fridge, simply chop them up and add them to the filling for a deliciously flavorful twist on this recipe. You could use roasted sweet potato, zucchini, bell peppers, or any other veggies you like.

– Gluten-Free Pie Crust: If you want to avoid store-bought pie crusts that may contain gluten or other allergens, make your own using gluten-free flours like millet flour, rice flour or coconut flour. Check out recipes from Jamie Oliver or Betty Crocker for inspiration.

– Vegetarian Pot Pie: Make this recipe meatless by omitting the chicken broth and instead using vegetable broth. You could also add some plant-based proteins like chickpeas or tofu to make it more substantial.

– Easy Veggie Pot Pies: To make individual portions of this recipe, pour the filling into ramekins and top with small circles of dough. Brush with egg wash and bake until golden brown.

No matter what variation you decide to try, don’t be afraid to get creative! The beauty of comfort food dishes like pot pies is that they’re versatile and forgiving – so have fun experimenting with flavor combinations that suit your taste buds.

Serving and Pairing

 Get your daily dose of veggies in this nutrient-dense gluten-free pie.
Get your daily dose of veggies in this nutrient-dense gluten-free pie.

This gluten-free vegetable pie is a comfort food lover’s delight that is hearty, delicious and super filling. When it comes to serving and pairing this delicious dish, the options are endless. Paired with a light salad, this veggie pot pie can make a great lunch or dinner option. This pie can also be served as an entrée for a vegan or vegetarian meal.

To take it up a notch, serve it with some dairy-free mashed potatoes or roasted root vegetables. The creamy texture of the mashed potatoes pairs well with the flaky crust of the pie while adding extra flavor and a touch of warmth to your experience. Alternatively, try pairing this roasted vegetable pie with quinoa salad topped with fresh parsley for a robust meal that balances textures and flavors.

If you’re looking for something to enjoy alongside this vegan gluten-free vegetable pot pie, I recommend a glass of skim milk or hot water flavored with fresh herbs like parsley or basil. For those who prefer non-dairy options, you can try almond milk, coconut milk or any other non-dairy alternative of your liking.

Regardless of how you choose to serve this vegan pot pie recipe, one thing is for sure- it is an easy veggie dish that hits all the right notes and will win over even the most meat-loving crowd. Get ready to indulge in comfort food bliss with this best vegetarian pot pie!

Make-Ahead, Storing and Reheating

 Make a garden fresh vegetable pie that will convert even the pickiest eaters.
Make a garden fresh vegetable pie that will convert even the pickiest eaters.

As a busy nutritionist and food blogger, I know how important it is to have meals that can be prepared ahead of time. That’s why I love this gluten-free vegetable pie recipe – it’s perfect for make-ahead meal planning.

To make things easier, you can prepare the filling and pie crust in advance and keep them separately in the refrigerator until ready to assemble. Once assembled, the entire pie can be stored in the refrigerator for up to 3 days.

When reheating the pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and heat in the oven for about 15-20 minutes or until heated through. You could also reheat slices in the microwave at medium power for about 1 minute.

If you have any leftover slices of this delicious vegetable pot pie, they can be easily stored in an airtight container in the fridge for up to 2 days. To reheat, place them on a microwave-safe plate and heat them up as we mentioned before.

In conclusion, with just a little bit of planning you can enjoy this comforting gluten-free vegetarian pot pie recipe even on some of your busiest days. It is an easy veggie comfort food that always delivers straight from your fridge or freezer!

Tips for Perfect Results

 Perfectly golden crust that's crispy on the edge and soft in the middle they'll make your heart sing.
Perfectly golden crust that’s crispy on the edge and soft in the middle they’ll make your heart sing.

When it comes to making a gluten-free vegetable pot pie, there are some key tips that can help ensure perfect results every time. Here are some of my best tips for ensuring a delicious and satisfying dish.

Firstly, make sure to use high-quality ingredients. This recipe relies on fresh vegetables and herbs, as well as eggs and skim milk, to create a rich and flavorful filling. Be sure to choose vegetables that are in season, and look for organic produce whenever possible to ensure that your dish is as healthy and nutritious as possible.

Another important tip is to pay close attention to your pie crust. A great crust is essential for any pot pie recipe, and this is no exception. You can make your own gluten-free pie crust from scratch, or you can use a pre-made crust from brands like Betty Crocker or Katz.

If you’re making your own crust, be sure to use a gluten-free flour blend that includes xanthan gum, which will help the dough hold together better. You can also try using millet flour for a nuttier flavor that pairs well with the roasted vegetable filling.

When it comes time to assemble your pie, be sure to add plenty of filling so that the dish doesn’t dry out while baking. You can also experiment with different types of vegetables and even swap out the mushrooms for other ingredients like diced chicken or tofu.

Finally, don’t forget about the sauce! This recipe calls for a rich vegan gravy made with vegetable broth and flour, but you can also try making a creamy dairy-free sauce with cashews or silken tofu. And if you’re looking for even more flavor, try adding fresh parsley or other herbs to your sauce.

With these tips in mind, you’ll be able to create an easy veggie pot pie that’s not only delicious but also healthy and satisfying. Whether you’re cooking up comfort food for dinner tonight or meal prepping for the week ahead, this gluten-free vegetable pot pie recipe is sure to be a hit.

Bottom Line

Making healthy food choices doesn’t mean sacrificing flavor and taste. This gluten-free vegetable pie recipe is a delicious and comforting way to nourish your body while indulging in a hearty feast. By replacing traditional pie crusts with gluten-free substitutes and using fresh, organic vegetables, this dish becomes a perfect option for people with dietary restrictions.

Whether you are gluten intolerant, dairy-free or vegan, this recipe caters to all tastes and preferences. This pie looks beautiful and has flavors that will leave you yearning for more. Additionally, you can make it ahead of time, store it in the fridge and reheat it until it’s hot and fresh within no time.

So don’t let your diet hold you back from enjoying savory comfort food! Add this gluten-free vegetable pie recipe to your meal plan today and experience the goodness of nutritious ingredients that your body will undoubtedly appreciate. Not only will it keep your appetite satisfied, but also keep you energized throughout the day!

Gluten Free Vegetable Pie

Gluten Free Vegetable Pie Recipe

This pie has a gluten free crust and is perfect for vegetarians. It is from Super Foods Ideas March 2002. The crust can be used as a base to other pies, quiches, and frittatas. I used zucchini, pumpkin, broccoli, capsicum for the vegetables in this dish.
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Prep Time 10 mins
Cook Time 1 hr 5 mins
Course Main Course
Cuisine Gluten-Free cuisine
Servings 1 pie
Calories 230.6 kcal


  • 3/4 cup rice
  • 1 1/2 cups hot water
  • 3 eggs
  • 1 tablespoon fresh parsley, chopped
  • 2 cups of chopped vegetables (zucchini, pumpkin, broccoli, capsicum)
  • 20 g rice flour
  • 1 cup skim milk
  • salt & pepper
  • 60 g reduced-fat cheese, grated


  • Place rice and hot water in microwave and oven proof pie plate. Microwave on HIGH (100%) power for 15 minutes, stirring occasionally. Stand for 5 minutes.
  • Use a fork to blend one egg, parsley, pepper into the rice. Press mixture against the sides of the pie plate.
  • Arrange vegetables in the rice case. Cover with plastic wrap and microwave on HIGH (100%) power for 5 minutes or until vegetables are tender.
  • Whisk remaining eggs into flour, one at a time until smooth. Add milk and seasonings. Pour mixture into rice crust and sprinkle with cheese.
  • Bake pie in a moderate oven (180°C) for 45 minutes until set. Serve warm or cool.

Add Your Own Notes


Serving: 230gCalories: 230.6kcalCarbohydrates: 36.8gProtein: 9.9gFat: 4.2gSaturated Fat: 1.3gCholesterol: 159.8mgSodium: 91.5mgFiber: 0.7gSugar: 0.3g
Keyword < 4 Hours, Free Of..., Long-Grain Rice, Microwave, Oven, Rice, Savory Pies
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