It is a creamy veggie-packed Vegan Pot Pie topped with either a flaky gluten-free vegan pie crust or a crispy sliced potato crust. These little pots are perfect for Thanksgiving, Christmas or any other holiday dinner. Did I say they make perfect leftovers as well?

Ingredients

Vegan Pot Pie

* 1 Tbsp Olive oil or sautee in water/veggie broth for oil-free
* 1 Onion
* 4 cloves Garlic
* 2 Carrots (medium)
* 2 Celery stalk
* 7 oz Champion or White Bottom Mushrooms
* 5-10 sprigs Fresh thyme
* 1/2 cup Dairy-free milk homemade cashew milk
* 1 + 1/2 cup Veggie broth
* 7 oz Potatoes
* 1 Tbsp Corn starch or tapioca or arrowroot
* 1/2 cup Green peas (fresh, frozen or canned)
* 1/2 cup Sweet corn (fresh, frozen or canned)
* Salt and Pepper to taste

Sliced Potato Crust

* 1 Potato (large)
* Olive oil or brush it with dairy-free milk, aquafaba or melted vegan butter
* Fresh thyme
* Salt and Pepper to taste

Flaky Vegan Gluten-free Pie Crust

* 1 9-inch Flaky Gluten-free Vegan Pie Crust or use your favorite pie crust
* 3/4 cup Buckwheat flour
* 1/2 cup Rice flour
* 1/2 cup Tapioca starch
* 1/2 tsp Salt
* 1/2 tsp Garlic powder
* 4 oz Dairy-free butter
* 1-3 Tbsp Cold water


Instructions

Prepare the vegetables

* Peel and chop onion and garlic. Wash and chop celery. Wash, peel and dice potatoes and carrots. Rinse and cut mushrooms in quarters or sliced them depending on size. Since we used frozen green peas and canned sweet corn we really didn't need any prep for those.
Cooking the veggie stew

* Heat your a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes.
* Add the chopped garlic and cook for a few seconds.
* Add the diced carrots. Stir and cook for 3-4 minutes.
* Add the chopped celery, and chopped mushrooms. Season it with salt, pepper and with fresh thyme sprigs. Stir until the spices and the herbs are covering the veggies.
* Add the dairy-free milk and half of the veggie broth. Bring to boil.
* When it is boiling again, add the diced potatoes and the other half of the veggie broth. Cook the veggie stew covered with a lid for 10 minutes.
* To thicken the stew and avoid lumps, in a separate bowl mix the corn starch with some liquid from the stew and add it back after that. Stir and bring it to boil.
* Now, add the green peas and the sweet corn. Stir a couple of times.
Baking the vegan pot pies with sliced potato crust

* Take your mini pots and fill them up with the boiling veggie stew until the top. Make sure to add from the liquid sauce not only the veggies.
* Use a mandolin or a knife to make thin potato slices when your veggie stew is ready.
* Cover the pots with thinly sliced potatoes, brush them with olive oil, season them with salt, pepper and more thyme.
* Bake the vegan mini pot pies in a pre-heated oven of 400 Fahrenheit (200 degrees Celsius) for approx. 30 minutes.
Baking the vegan pot pies with pie crust

* Add all dry ingredients to the food processor. Pulse once to combine. Add the cold dairy-free butter in cubes and pulse/mix until you have a crumble-like texture. Add cold water 1 Tbsp at a time.
* The dough is perfect if 1) you can easily form a ball without any crumbles; 2) it is soft to the touch, but does not stick to your fingers and 3) you can easily scrape the dough out of the container without any trace. Chill in the fridge for at least 15 minutes.
* Roll out your pie crust and cut circles a little larger than your pots.
* Take your mini pots and fill them up with the boiling veggie stew until the top. Make sure to add from the liquid sauce not only the veggies.
* Place your pie crust circles on top and cut of the excess crust. Brush it with a bit of melted vegan butter, aquafaba or dairy-free milk in place of an egg wash.
* Bake the vegan mini pot pies in a pre-heated oven of 400 Fahrenheit (200 degrees Celsius) for approx. 30 minutes.
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