Roasted Root Vegetable Pot Pie is comfort food at its best! A medley of carrots, turnips, and celery root are roasted to perfection, then combined with caramelized shallots and fresh herbs for a burst of flavor. Tossed in a creamy Parmesan sauce and topped with a layer of flaky puff pastry, this pot pie is sure to warm your soul on even the chilliest of nights.
You will love this Veggie Pot Pie Recipe
As a fan of all root vegetables, I love to make this Roasted Root Vegetable Pot Pie on a cold winter night. When prepared properly, root vegetables are delicious — and good for you too!
In this recipe, roasting enhances the sweetness of the carrots, turnips and celery root. The caramelized root vegetables are then blended with a tangy Parmesan cheese sauce spiked with fresh herbs, and topped off with a layer of puff pastry. Beautiful to look at and satisfying to eat — what more could you ask for? Well, maybe a piece of our Sticky Ginger Cake with whipped cream, to finish off the meal.
Vegetable Pot Pie Ingredients
Here’s what you’ll need to prepare this hearty, heart-warming pot pie:
- Unsalted butter
- Shallots
- Granulated sugar
- Carrots
- Turnip
- Celery root
- Olive oil cooking spray
- All-purpose flour
- Milk (whole, 2 percent or skim)
- Parmesan cheese
- Fresh thyme leaves
- Fresh Italian parsley
- Salt
- Freshly ground black pepper
- Egg
- Frozen puff pastry
Ingredient Variations and Substitutions
If you can’t find all of the ingredients listed above, or just want to modify this recipe to make it your own, here are a few suggested variations and substitutions:
- Root vegetables: substitute, parsnips, fennel, potatoes or chopped celery
- Shallots: substitute (or add) chopped garlic, yellow or red onion
- Parmesan cheese: substitute Romano, sharp Cheddar or Monterey Jack cheese
How to make Root Vegetable Pot Pie with Puff Pastry
Here are the steps involved in making this pot pie:
- Prep oven.
Preheat oven to 400 degrees. - Cook shallots; place in pie dish.
In a large skillet, melt 1/4 cup butter over medium-low heat. Add shallots, cover and cook, stirring occasionally for 15 to 20 minutes or until tender. Increase heat to medium; add sugar and continue cooking, stirring, for 6 to 8 minutes or until caramel-colored. Watch carefully so they don’t burn. Spoon into a large (9-inch) deep-dish pie pan. Set aside. - Roast root vegetables; add to pie dish.
While shallots are cooking, place carrots, turnip and celery root in a shallow roasting pan and spray with olive oil; toss. Roast, stirring occasionally, for 30 to 35 minutes or until tender when pierced with a fork. Leave oven on. Spoon roasted veggies into pie dish on top of shallots. - Make cheese sauce; add to pie dish.
In a medium saucepan, melt remaining 4 tablespoons butter over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly; cook for 6 to 8 minutes or until thickened. Add Parmesan cheese, stirring until melted. Stir in thyme and parsley; season to taste with salt and pepper. Pour into the pie dish and stir well. - Add puff pastry.
Brush edges of pie dish with beaten egg. Cover with pastry, trimming excess (using scraps to decorate the top, if desired). Push down on edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center to allow steam to escape. - Bake.
Place pie dish on a baking sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Remove from oven and cool 5 minutes before serving.
How to serve Veggie Pot Pie
Because this hearty dish is really a one-pot meal, all I like to add on the side is a simple salad:
Storing Vegetable Pot Pie with Puff Pastry
Pot pie can be assembled (but not baked) earlier in the day, covered and refrigerated. Bring to room temperature before baking. Leftover pot pie can be placed in an airtight container and refrigerated; it will last 3 to 4 days.
Vegetable Pot Pie Recipe FAQs
Here are a few reasons why a pot pie might turn out gummy or have a soggy, under-cooked crust:
1. Insufficient baking time. Pot pies need to be cooked for a sufficient amount of time to ensure that the filling is heated through and the crust is crispy. If the pot pie is removed from the oven too soon, the crust may not have had enough time to fully cook, resulting in a gummy texture.
2. Too much moisture. The filling of a pot pie should be moist, but if there is too much liquid the crust may become soggy and gummy.
The sauce in this vegetable pot pie is a traditional cheese sauce. First, you make a roux – melted butter and flour cooked together. Milk is whisked into the roux, then grated cheese is added, and the mixture is simmered until the cheese is melted and the sauce is smooth and thickened.
Root Vegetable Pot Pie with Puff Pastry
Roasted Root Vegetable Pot Pie is comfort food at its best! A medley of carrots, turnips, and celery root are roasted to perfection, then combined with caramelized shallots and fresh herbs for a burst of flavor. Tossed in a creamy Parmesan sauce and topped with a layer of flaky puff pastry, this pot pie is sure to warm your soul on even the chilliest of nights.
- Yield: 8 servings 1x
Ingredients
- 1/2 cup unsalted butter, divided
- 2 medium shallots, halved
- 2 teaspoons sugar
- 2 large carrots, peeled and cut into 1/2-inch square pieces
- 1 turnip, peeled and cut into 1/2– inch square pieces
- 1 celery root, peeled and cut into 1/2-inch square pieces
- Olive oil cooking spray
- 1/3 cup all-purpose flour
- 2 1/2 cups milk (whole, 2 percent or skim)
- 2/3 to 1 cup (3 to 4 ounces) grated Parmesan cheese
- 2 teaspoons fresh thyme leaves
- 1/3 cup chopped fresh Italian parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, lightly beaten
- 1 sheet frozen puff pastry, thawed
Instructions
- Preheat oven to 400 degrees.
- In a large skillet, melt 1/4 cup butter over medium-low heat. Add shallots, cover and cook, stirring occasionally for 15 to 20 minutes or until tender. Increase heat to medium; add sugar and continue cooking, stirring, for 6 to 8 minutes or until caramel-colored. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside.
- While shallots are cooking, place carrots, turnip and celery root in a shallow roasting pan and spray with olive oil; toss. Roast, stirring occasionally, for 30 to 35 minutes or until tender when pierced with a fork. Add to pie dish with shallots.
- In a medium saucepan, melt remaining 4 tablespoons butter over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly; cook for 6 to 8 minutes or until thickened. Add Parmesan cheese, stirring until melted. Stir in thyme and parsley; season to taste with salt and pepper. Pour into pie dish and stir well.
- Brush edges of pie dish with beaten egg. Cover with pastry, trimming excess (using scraps to decorate the top, if desired). Push down on edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center to allow steam to escape. Place on a baking sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Remove from oven and cool 5 minutes before serving.
Notes
Make ahead: Pot pie can be assembled (but not baked) earlier in the day, covered and refrigerated. Bring to room temperature before baking.
Variation: Add 1 to 1 1/4 cups chopped ham (preferably country ham). Stir in with the thyme and parsley.
- Category: main dish, comfort food
Looks like perfect comfort food to me! We make pot pie all the time, but never thought to use ham! What a great idea! Next time I make a ham, I will save the leftovers for this!