Makes 12 mini or 4 full-sized ramekin pot pies

For the pie crust:
1 c. superfine brown rice flour
1 c. sorghum flour
1/2 c. arrowroot powder
1/2 c. potato starch
OR use 3 c. regular flour
1 tsp baking powder
1 1/2 tsp salt
2/3 c. shortening
2/3 c. ice water

For the filling:
2 c. vegetable broth
1 bay leaf
1/4 onion, chopped
2 Tbs Earth Balance margarine
1/2 tsp paprika
1 tsp dried thyme
1/4 c. gf flour (you can just use brown rice flour)
1/4 c. non-dairy milk
3 carrots, chopped
1/2 c. frozen peas
1/2 c. frozen corn
1 can Great Northern beans, rinsed and drained