Description
This Roasted Veggie Pot Pie is a delicious twist on classic pot pie, featuring an assortment of flavorful roasted vegetables enveloped in a buttery homemade crust. Perfect as a comforting dinner, it combines hearty root vegetables, tender asparagus and broccoli, and a creamy, spiced sauce for a satisfying meatless meal.
Ingredients
For the Dough
- 2 cups all-purpose flour
- ¾ cup unsalted butter, cut into cubes
- ¾ tsp salt
- 1 large egg yolk
- 2 Tbsp water
For the Filling
- 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)
Instructions
- Prepare the Dough: Grease and flour four mini pie pans (~4″x2″); place them on a foil-lined baking pan and set aside. In a food processor, pulse together flour, cubed butter, and salt until crumbly. Add egg yolk and 2-3 tablespoons water, pulsing until dough forms a ball. Divide dough into 4 equal discs, wrap in plastic wrap, and refrigerate at least 1 hour (or overnight).
- Roast the Vegetables: Preheat oven to 450°F. In a large bowl, toss carrots, onions, potato, butternut squash, asparagus, broccoli, peas, corn, celery, and olive oil until evenly coated. Spread on foil-lined rimmed baking sheet and roast for 25 minutes. Remove and transfer vegetables to a large bowl.
- Make the Sauce: Heat butter in a medium skillet over medium heat. Add flour, salt, cumin, smoked paprika, and black pepper, stirring to combine. Gradually whisk in milk and vegetable broth. Cook, stirring frequently, for 4-5 minutes until thickened.
- Combine Filling: Pour the sauce into the bowl with roasted vegetables and stir until well mixed. Set aside the filling.
- Assemble Pies: Reduce oven to 375°F. On a lightly floured surface, roll each dough disc into an 8″ circle. Press one dough circle into each prepared pan. Divide the filling evenly among the pans. Fold excess dough over the top without sealing. Brush tops with beaten egg.
- Bake: Bake the pies for 30-35 minutes until the crust is golden brown. Let cool for 15 minutes before serving.
Notes
- Leftover roasted vegetables can be saved for easy side dishes or reheated for meals.
- Dough can be prepared a day ahead and refrigerated overnight.
- Use mini springform pans for easy removal of pot pies.
- Vegetable broth makes this recipe vegetarian; substitute chicken broth if preferred.
- If you want a crispier crust, brush with an additional egg wash midway through baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
