clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted root vegetable pot pie in a tan baking dish, with a corner of the top removed to show the filling

Root Vegetable Pot Pie with Puff Pastry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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


  • 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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.

  • Author: From "Fresh Tastes" by Lee Clayton Roper
  • Category: main dish, comfort food