Name: Roasted Veggie Pot Pie Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup unsalted butter, cut into cubes; ¾ tsp salt; 1 large egg yolk; 2 Tbsp water; 3 carrots, peeled and sliced; 1 medium yellow onion, sliced; 1½ cups Russet potato, cut into ¾” cubes (~1 large potato); 1½ cups butternut squash, peeled and cut into ¾” cubes (~1 medium butternut squash); 1 cup asparagus tips; 1 cup broccoli, broken into florets; 1 cup frozen peas; ½ cup frozen corn; 1 stalk celery, sliced; 2 Tbsp olive oil; 1 Tbsp unsalted butter; ½ cup all-purpose flour; 1½ tsp dried thyme; 1 tsp kosher salt; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp black pepper; 1 (14.5 oz.) can vegetable or chicken broth; ½ cup milk; 1 large egg, beaten (for brushing)

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If you are craving a comforting, hearty dish that celebrates vibrant vegetables in a warm, flaky crust, you absolutely must try this Roasted Veggie Pot Pie Recipe. It’s a total game changer for anyone looking to elevate their veggie game beyond simple sides. Imagine an irresistible medley of perfectly roasted carrots, squash, broccoli, and more, all enveloped in a buttery, golden crust. This recipe is packed with rich flavors, a handful of wholesome ingredients, and satisfying textures that make every bite a celebration of cozy goodness. Whether you’re cooking for family or friends, this Roasted Veggie Pot Pie Recipe will become that treasured crowd-pleaser on your menu.

Ingredients You’ll Need

The beauty of this Roasted Veggie Pot Pie Recipe lies in its thoughtful, simple ingredients that combine to create layers of depth and texture. Each component plays a crucial role: the veggies offer sweetness and earthiness, the dough provides that irresistible buttery crunch, and the herbs and spices bring everything together in perfect harmony.

2 cups all-purpose flour: Essential for creating a tender, flaky pie crust that holds all the delicious filling.
¾ cup unsalted butter: Cubed and cold to ensure a buttery crust with the perfect texture.
¾ tsp salt: Balanced seasoning for both dough and filling enhances all the flavors.
1 large egg yolk: Adds richness to the dough and helps bind it beautifully.
2 Tbsp water: Just enough moisture to bring the dough together without making it sticky.
3 carrots: Peeled and sliced for a natural sweetness and vibrant color.
1 medium yellow onion: Sliced to add a savory depth and subtle sharpness.
1½ cups Russet potato: Cubed to provide creaminess and body in every bite.
1½ cups butternut squash: Peeled and cubed, it lends a lovely sweetness and beautiful orange hue.
1 cup asparagus tips: Fresh and tender, they add an earthy, slightly grassy note.
1 cup broccoli florets: Adds texture and a hint of bite to the filling.
1 cup frozen peas: Sweet little pops of goodness that brighten each mouthful.
½ cup frozen corn: Adds natural sweetness and bursts of flavor.
1 stalk celery: Sliced to provide a subtle crunch and aromatic undertone.
2 Tbsp olive oil: Helps get the vegetables perfectly roasted with a lovely caramelization.
1 Tbsp unsalted butter: For making the roux that thickens the filling and gives a silky finish.
½ cup all-purpose flour: The thickening agent for the creamy filling sauce.
1½ tsp dried thyme: Offers a subtle herbal brightness that pairs beautifully with roasted veggies.
1 tsp kosher salt: Essential for bringing out the layers of flavor in the filling.
1 tsp ground cumin: Adds a warm, slightly smoky undertone that’s unexpected and delightful.
1 tsp smoked paprika: Gives a gentle smokiness and gorgeous color to the filling.
1 tsp black pepper: A little spice to awaken the palate.
1 14.5 oz. can vegetable or chicken broth: The base for the creamy sauce that ties everything together.
½ cup milk: Adds creaminess without overpowering the fresh vegetables.
1 large egg beaten: Used to brush the crust for that golden, irresistible finish.

How to Make Roasted Veggie Pot Pie Recipe

Step 1: Prepare the Dough

Begin by greasing and flouring four mini pie pans, around 4 inches in diameter. This ensures your pies don’t stick and come out beautifully formed. Using a food processor, pulse together the flour, cold butter cubes, and salt until you see a crumbly texture—this step is key for a tender crust. Next, add in the egg yolk and water to bring it all together into a smooth dough ball. Divide this dough into four discs, wrap them up, and chill in the fridge for at least an hour. This downtime helps the dough firm up, making it easier to roll out later and gives you that perfect flaky texture once baked.

Step 2: Roast the Vegetables

Preheat your oven to a high heat of 450 degrees Fahrenheit to get those vegetables nicely caramelized. Toss all your fresh and frozen veggies in olive oil, making sure each piece is well-coated to caramelize beautifully. Spread them evenly on a foil-lined baking sheet and roast for 25 minutes. The roasting process intensifies their natural sweetness and adds a hint of smokiness that’s absolutely magical in the pie filling.

Step 3: Make the Creamy Filling

While the veggies roast, melt butter in a medium skillet over medium heat to create a velvety roux. Stir in flour and your blend of spices—thyme, cumin, smoked paprika, salt, and pepper—for a flavor boost. Gradually whisk in the milk and broth, stirring continuously until the mixture thickens to a luscious sauce. This creamy element is what brings all those roasted veggies together into a comforting filling that hugs every bite perfectly.

Step 4: Assemble the Roasted Veggie Pot Pie Recipe

Lower your oven temperature to 375 degrees. On a lightly floured surface, roll each dough disc out into an 8-inch circle—this allows enough crust to line your pans with a little extra for folding. Press the dough gently into each prepared pan, divide the roasted vegetable filling evenly among them, and fold any excess dough over the top loosely. Brush the tops with beaten egg to get that shiny, golden-brown finish during baking.

Step 5: Bake to Perfection

Place your pies on a foil-lined baking sheet and bake for 30 to 35 minutes. You’ll know they’re ready when the crusts are beautifully golden and crisp. Let them cool for about 15 minutes so the filling sets up nicely—this little wait is worth it for those perfect, clean slices.

How to Serve Roasted Veggie Pot Pie Recipe

The image shows three small vegetable pot pies in dark baking tins on a white marbled surface. Each pot pie has a flaky, golden-brown crust that rises slightly above the tin edges. On top, there is a colorful mix of cooked vegetables including chunks of orange carrot, green broccoli, green peas, light yellow potato, and some light green herbs sprinkled over. The vegetables look soft and mixed with a creamy sauce, giving a warm and hearty feel. In the background, a large orange carrot is partly visible, out of focus, adding a natural touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or thyme right before serving adds a lovely pop of color and freshness, balancing the richness of the filling with an herbaceous lift. A light drizzle of extra virgin olive oil or a dollop of tangy sour cream can also take your Roasted Veggie Pot Pie Recipe to the next level, giving it a beautiful finishing touch that your guests will adore.

Side Dishes

Since this pot pie is so hearty and packed with veggies, pairing it with a simple green salad dressed with lemon vinaigrette keeps the meal light and bright. Alternatively, roasted garlic mashed potatoes or a side of crusty bread can complement the warm, buttery pie perfectly, creating a comforting and satisfying meal on chilly evenings.

Creative Ways to Present

Serving this Roasted Veggie Pot Pie Recipe in individual mini pans adds a lovely personal touch for dinner parties or family meals. You can also use ramekins or small casserole dishes to achieve the same cozy effect. For a fun twist, try topping the pies with puff pastry cut-outs shaped like leaves or veggies for a festive presentation that will spark conversation and make your meal feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The filling will continue to develop flavor as it rests, making leftovers just as delicious—if not more so—the next day. Always keep them covered tightly to maintain moisture and prevent the crust from drying out.

Freezing

This Roasted Veggie Pot Pie Recipe freezes beautifully. Wrap individual pies tightly in plastic wrap and then in foil before freezing. They can be frozen for up to two months. When you’re ready for a comforting meal, simply thaw overnight in the fridge and reheat gently.

Reheating

For best results, reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through and the crust regains its crispness—about 20 minutes. Avoid microwaving if possible, as it can make the crust soggy. A toaster oven works great for single servings and helps maintain that delightful flaky texture.

FAQs

Can I use store-bought pie dough instead of making my own?

Absolutely! Store-bought dough can save you time and still produce delicious results. Just be sure to choose a good-quality butter-based dough for a richer flavor and flaky texture that complements the roasted vegetable filling perfectly.

What vegetables can I substitute if I don’t have some of the ones listed?

This recipe is very flexible. You can swap in other seasonal vegetables like zucchini, bell peppers, or mushrooms. Just make sure to cut them into similar sizes so they roast evenly with the rest of the veggies.

Is this recipe suitable for vegetarians or vegans?

This Roasted Veggie Pot Pie Recipe is vegetarian-friendly when using vegetable broth. For vegans, simply substitute the butter with plant-based margarine, use a flax egg instead of the egg yolk in the dough, and choose a non-dairy milk to make it totally vegan.

Can I make this recipe ahead of time and bake it later?

Yes! You can prepare the dough and filling ahead of time, assemble the pies, and refrigerate them covered for up to 24 hours before baking. Just bring them to room temperature before popping them in the oven for best results.

How can I make the crust extra flaky?

The key to a flaky crust is keeping the butter cold and not overworking the dough. Use cold butter cubes, pulse in a food processor quickly, and chill the dough well before rolling it out. This ensures lovely layers once baked.

Final Thoughts

This Roasted Veggie Pot Pie Recipe is truly a joy to prepare and eat. It’s the kind of dish that feels like a warm hug on a plate, full of vibrant, comforting flavors that come together so beautifully. Whether you’re a longtime pot pie fan or new to this cozy favorite, I promise this recipe will quickly become one of your go-to meals when you want something hearty, wholesome, and bursting with veggie goodness. Give it a try, and get ready to impress yourself and everyone you share it with!