Pot Pies


Pot Pies

Enjoy the ultimate comfort food–gluten free.

A pot pie is traditionally made of protein (meat or fish), sauce, and vegetables encased in pastry, but in today’s kitchen it is possible to create pot pies that will meet specialized dietary requirements and still be very tasty. Lactose intolerant? Make a sauce with stock only. Gluten intolerant? Top your pot pie with potatoes or gluten-free pastry.

Searching for a meal low in fat and sodium? Look no further—today’s pot pie is the answer. Homemade pot pies can contain much less fat and sodium than conventional pot pies from grocery stores. These recipes have only a top crust, but flavour-wise, there is no comparison.

Change it up

Providing a variety of nutrients, pot pies can be made from meat, fish, vegetables, or any combination that suits your palate. Do not hesitate to use leftover stews as a filling to re-invent leftovers. Plus, by using seasonal vegetables, you can vary the content of your pot pies all year round.

Instead of making one large dish, pot pies can be made in individual portions. Follow the recipes, dividing the mixture according to the number of servings and pouring it into small baking dishes or oven-proof ramekins. Toppings can be cut to size as well. This is ideal when each family member has their favourite recipe!


  • Chicken Pot Pie
  • Salmon and Shrimp Pie
  • Mushroom and Barley Pot Pie
  • Braised Vegetables Pot Pie with Cheddar Biscuits

Tip: create your own sauce

Instead of a béchamel sauce (milk, fat, flour), make a velouté sauce (stock, fat, flour) with vegetable or chicken stock for a lactose-free version. Gluten-free flours can be used as well.

Tip: tons of toppings

Pot pie toppings can be varied to suit preferences and dietary requirements and can include puff pastry, phyllo dough, pie crust, gluten-free pie crust, thinly sliced potatoes, mashed potatoes, or even drop biscuits. The toppings included in our pot pie recipes can be used interchangeably.

Tip: easy freezing

Pot pies can be made ahead and frozen for up to three months. Bake from frozen and increase baking time by 25 to 30 minutes. Once assembled, they will keep for up to three days in the refrigerator.


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