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Roasted Root Vegetable Pot Pie Recipe

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4 from 9 reviews

A comforting Roasted Root Vegetable Pot Pie featuring a flaky homemade crust filled with a savory mix of roasted radishes, potatoes, rutabagas, and turnip simmered in a rich herb-infused vegetable broth. Perfect for a hearty vegetarian meal.

Ingredients

Pot Pie Crust

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, diced
  • 3 tablespoons sour cream
  • 1 tablespoon white vinegar
  • 2 tablespoons cold water
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Filling

  • 8 ounces radishes
  • 1 pound potatoes
  • 1 pound rutabagas
  • 1 pound turnip (about 1 medium size)
  • 2 tablespoons olive oil (for roasting vegetables)
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2.5 cups vegetable broth
  • 1/4 teaspoon salt
  • Fresh ground pepper to taste
  • Pinch of red pepper flakes (optional)
  • Fresh chopped parsley for serving (optional)

Instructions

  1. Prepare the crust dough: Whisk together the salt and flour in a bowl. Cut the cold butter into the flour until the mixture resembles small pebbles using a pastry cutter or fingers. In a separate cup, combine sour cream, vinegar, and cold water. Stir wet ingredients into the flour mixture with a wooden spoon until it forms a dough; use your hands at the end to bring it into a ball. Wrap in plastic and chill in the refrigerator for one hour.
  2. Roast the root vegetables: Peel and cut radishes, potatoes, rutabagas, and turnip into 1/2 inch cubes. Toss with olive oil and a pinch of salt. Spread on a baking sheet and roast in a preheated 400°F oven for 20 to 25 minutes or until tender when pierced with a fork. Set aside.
  3. Make the filling base: In a large pot over medium heat, melt butter. Add finely chopped onion, celery, carrots, bay leaves, fresh thyme, salt, and pepper. Sauté until onions are translucent, about 5 to 8 minutes.
  4. Create the roux and add broth: Stir in flour and cook for about 5 minutes until the mixture turns light brown and fragrant with some brown bits forming on the pot bottom. Gradually whisk in vegetable broth a little at a time to prevent lumps.
  5. Finish the filling: Add minced garlic, reduce heat to low, and stir in the roasted root vegetables. Adjust seasoning with salt, pepper, and optional red pepper flakes to taste. Remove bay leaves.
  6. Assemble the pot pie: Transfer the vegetable filling into a 9 to 10-inch oven-proof baking dish. On a floured surface, roll out chilled dough to cover the dish completely. Place dough over filling, pressing edges to seal tightly.
  7. Apply egg wash and bake: Brush the crust with the beaten egg wash to create a shiny golden finish. Cut decorative slits in the top crust for steam to escape.
  8. Bake: Place pot pie in a preheated 375°F oven and bake for 30 to 35 minutes until crust is golden brown and crisp.
  9. Serve: Garnish with fresh chopped parsley if desired and serve warm.

Notes

  • Chilling the dough helps in achieving a flaky crust.
  • You can substitute vegetable broth with mushroom broth for deeper flavor.
  • Ensure vegetables are cut uniformly for even roasting.
  • Adjust red pepper flakes based on preferred spice level.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.

Find it online: https://lauracooks.com/roasted-root-vegetable-pot-pie-recipe/