Herbs and roasted veggies are the stars of this hearty vegetable pot pie. It’s a great vegetarian comfort dish that’s perfect for fall and winter, and can be served as a main dish or side.
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Recipe Notes and Variations
This pot pie is a versatile dish to serve at a meal where you will have a mix of vegetarians and carnivores. I served it for the first time at Thanksgiving. The vegetarians had this as their main dish, and the carnivores enjoyed it as a side dish.
This pot pie is strong on the sage flavor. If sage isn’t your thing, I recommend eliminating or cutting it back to about a quarter teaspoon instead of a whole teaspoon.
You can also use different vegetables for the pot pie, but make sure that they are vegetables that are good for roasting. If you’d like to add onion, you could easily add 1 cup of chopped onion to the recipe without making further adjustments. Pearl onions would make good addition to the recipe to add more dimension. If you need some ideas for other veggies to use, Scrummy Lane’s Mediterranean Roast Vegetables post lists many other veggies that are good for roasting. For the pot pie, just be mindful about using too many veggies (such as tomatoes) that could result in a lot of excess liquid.
I use my homemade pie crust for this recipe, but a store-bought crust is fine too. This recipe is a single-crust pie, meaning it doesn’t have a bottom crust. If you prefer a double crust pie, you will need two pie crusts.
How to make with a bottom crust: Lightly grease the casserole dish. Place the bottom crust in. Place parchment paper or aluminum foil on top of the crust. Then, fill with pie weights. If you don’t have pie weights, you can also use dried beans or rice. (See more tips from Baking Kneads). Pie weights help keep the crust weighted down while it blind bakes, so it doesn’t puff up. Blind baking (partially pre-baking the crust like this) helps keep it from getting soggy while the full pot pie is cooking. Once you’ve done this, follow the rest of the recipe for assembling and baking the pie.
Casserole Dish vs. Pie Plate
I prefer to make this in a rectangular casserole dish and cut each slice into squares. That’s completely personal preference, so you can use a pie plate just fine. I used a vintage Pyrex #503 refrigerator dish, which is a 1.5 quart size. An 8 inch by 6 inch or 9 inch by 5 inch casserole is a good size for this recipe. If you’re unsure about the size of your dish, multiply the length and width together. If you get a number close to 45ish, it should be a good size. The lower the number, the smaller the pie. A smaller pie is OK if you don’t mind less servings. A pie plate has a smaller volume capacity than the rectangular casserole, but it makes sense to pile the filling higher in the pie plate to give the crust a bit of lift in the center. Regardless of the type of dish used, make sure to put a sheet pan underneath it to catch drippings once the filling begins to bubble.
You can also use ramekins or Le Creuset mini cocottes to make personal sized pot pies. Watch the baking time closely, as they will likely cook a lot faster because of being smaller.
Roasted Vegetable Pot Pie
- 1.5 quart rectangular casserole dish or a standard pie plate
- 1 cup chopped celery about 3 ribs
- 1 cup chopped carrots multi-colored carrot variety recommended, about 3 carrots depending on size
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 3 cups chopped red potatoes skin on
- 1 parsnip chopped
- ¼ cup butter
- ¼ cup flour
- 1½ cups vegetable stock
- ¼ cup milk
- Preheat oven to 400°.
- Combine ingredients listed under Vegetable Seasoning and set aside.1 tsp kosher salt, 1 tsp paprika, 1 tsp rubbed sage, 1 tsp dried rosemary, 1 tsp ground thyme, 1 tsp dried parsley
- Place vegetables in a large mixing bowl. Drizzle with about 1 tbsp olive oil. Stir until vegetables are evenly coated. Add olive oil and stir as needed until all vegetables have a light coating of olive oil.1 tbsp olive oil, 1 cup chopped celery, 1 cup chopped carrots, 2 cups broccoli florets, 2 cups cauliflower florets, 3 cups chopped red potatoes, 1 parsnip
- Add seasoning blend and stir until vegetables are evenly coated.
- Transfer vegetables to a large baking sheet and spread into an even layer.
- Roast for 10 minutes. Remove from the oven, stir, and return to the oven for another 5 minutes. The vegetables will not be fully cooked.
- Preheat a large saute pan over medium heat. Once the saute pan is hot, melt the butter.¼ cup butter
- Add flour and whisk together with the butter. Cook for about 4 minutes, stirring frequently. This makes a roux that will thicken the filling.¼ cup flour
- Whisk in vegetable stock and milk until they are fully incorporated.1½ cups vegetable stock, ¼ cup milk
- Turn off the heat. Transfer the vegetables to the saute pan and stir to combine with the filling mixture. If your saute pan is too small to do this, transfer the vegetables and filling to a large mixing bowl instead. Set filling aside.
Assemble and Bake
- Roll out pie crust on a lightly floured surface (if using homemade pie crust).all purpose flour
- Transfer filling to the casserole dish. Place the pie crust on top and press the crust against the edges of the casserole to seal. Cut a few slits to vent the crust.1 pie crust
- Make an egg wash by whisking together 1 egg and 1 tablespoon of water. Brush the top of the crust with the egg wash.1 egg, 1 tbsp water
- Place the casserole on a baking sheet to collect any spillage from the pot pie if it begins to bubble over. Bake for about 30 minutes or until crust is golden brown. Begin checking the pie at about 20 minutes to ensure it doesn't get over-baked.
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