Who says gluten-free recipes aren’t good? This hearty vegetarian pot pie is full of carrots, peas and corn in a creamy onion sauce, and topped with an easy gluten-free buttermilk crust.
Even though my family is not on a strict gluten-free diet, I love experimenting with recipes and meals to see how removing gluten from foods affects the overall flavor and appearance of dishes. We also eat mainly vegetarian meals so this super-easy dinner is not only vegetarian friendly, it’s also gluten free.
While I did keep this veggie friendly, by all means feel free to add diced chicken, pork or even beef to the filling if you desire. Rather than spending lots of time in the kitchen rolling out dough, filling pie pans one by one, I made this stress-free version using a jumbo muffin pan. These individual pot pies bake up super fluffy and are a great filling meal for a busy weekday. My family loved this gluten-free pot pie and it’s definitely something I will be adding to our weekly dinner rotation.
Easy cheesy vegetarian gluten-free pot pie recipe
Transform gluten-free baking mix into a delicious topping for your homemade vegetable filled pot pies tonight.
Prep time 20 minutes | Bake time 25 minutes | Cool time 5 minutes | Total time 50 minutes
Yield 6 servings
For the pot pie filling:
- 1 (10-1/2 ounce) can cream of onion soup
- 1/4 cup low-fat milk
- 1/2 cup sweet green peas
- 1/2 cup diced carrots
- 1/4 cup corn kernels
- 1 teaspoon dried thyme
- Fresh ground pepper to taste
For the crust
- 3/4 cup gluten-free baking mix (I used Bisquick gluten-free baking mix)
- 1/2 cup low-fat buttermilk
- 2 whole eggs
- 1 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- Preheat oven to 350 degrees. Spray a jumbo sized muffin pan with non-stick cooking spray. (If you do not have a jumbo sized muffin pan you can use a regular muffin pan, however the pot pies will be smaller and yield more)
- In a bowl combine all of the ingredients for the pot pie filling and mix well.
- In a separate bowl combine all of the ingredients for the crust and mix until there are no lumps.
- Spoon equal amounts of the crust mixture (about 2 tablespoons) into each of the muffin cups.
- >Divide the filling between each of the muffin cups and top with remaining crust mixture.
- Bake for 25 minutes or until the centers are completely baked and golden brown.
- Cool for 5 minutes and serve warm.