Classic Vegetarian Pot Pie

Serves: 3 double crusted 8 inch Pot Pies


  • 1½ quarts prepared Gluten-Free Vegan Demi-Glace Sauce Mix
  • 1½ lbs. red bliss potatoes
  • 2 each bay leaves
  • 1 tsp. thyme leaves
  • ½ tsp. ground sage
  • 1 ½ lbs. frozen peas
  • 1 lb. frozen whole kernel corn
  • 1 lb. fresh carrots cut into small dice
  • 1 lb. fresh green beans
  • 1 Tbsp. No Added MSG Harvest Vegetable Base
  • ¼ tsp. ground nutmeg
  • 1 egg
  • 6 each 9 inch Pie Dough Sheets


  1. 1 Prepare RC Gluten-Free Vegan Demi-Glace Sauce Mix to package instructions.
  2. 2 Wash red bliss potatoes and cut into 1 inch large dice and reserve in water.
  3. 3 Add bay leaves, thyme and sage to cooked sauce then cook red bliss potatoes in gravy until fork tender.
  4. 4 Cool sauce & potatoes to 40°F minimum.
  5. 5 Add vegetables, RC Harvest Vegetable Base and nutmeg, taste for seasoning.
  6. 6 “Dock” the bottom crusts with a fork and pre-bake in a 350°F oven until pastry just starts to brown.
  7. 7 Divide the filling between crusts.
  8. 8 Beat egg and brush on bottom crusts edges.
  9. 9 Top with crust and crimp edges together.
  10. 10 Cut three steam vents on top crust and brush with egg wash just before baking.
  11. 11 Bake on a parchment lined sheet pan at 350°F for 25-30 minutes or continue baking until crust is golden brown.
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