Root Vegetable Pot Pie

A double crusted pie filled with potatoes, parsnips, carrots, celery, and broccoli. This root vegetable pot pie is delicious and savory.

Root Vegetable Pot Pie | Cooking with a Wallflower

Happy Monday!

I hope you’re feeling all rested after we lost an hour yesterday. I always try to get up the same time I normally do, that way I don’t actually lose an hour and it feels about the same as any other day. But somehow the day seems to move too fast anyway.

It’s finally warm and sunny here in the Bay Area, and it feels like it’s spring! I’ve been looking forward to spring-like weather for what feels like weeks now. After all the rain and gloominess that we’ve been experiencing lately, I’m just ready for a little bit of sunshine in my life.

 

Root Vegetable Pot Pie | Cooking with a Wallflower

I’ve been so uninspired to cook lately so I’ve been trying to take walks at the farmer’s market for inspiration. But when I do get around to cook, I want to make something that I can eat over several meals, like this savory root vegetable pot pie. Filled with potatoes, parsnips, carrots, celery, and broccoli, this pie is filling and delicious and perfect for any meal.

Plus, you can celebrate Pi Day with one of these. =)

Root Vegetable Pot Pie | Cooking with a Wallflower

Preheat the oven to 400F.

In a large pot, add a little bit of olive oil and allow it to heat for about a minute. Add the minced garlic and diced onions, and cook them over low heat for a minute or two until aromatic. Next, add diced potatoes, parsnips, carrots, celery, and broccoli to the pot, and cook for several minutes until they all become soft and tender. Add water or vegetable broth as needed to prevent the bottom from burning.

Root Vegetable Pot Pie | Cooking with a Wallflower

Use a whisk to stir in the flour, which will serve as a thickener for the sauce. Add fresh thyme and season with salt. Then pour in the vegetable broth. Stir to evenly incorporate all the ingredients.

Once the vegetables and sauce has thickened, add corn kernels, peas, and milk. Stir until well combined.

Remove the pot from heat, and set aside for now.

Root Vegetable Pot Pie | Cooking with a Wallflower

Press a rolled out pie crust against a 9 inch pie dish. Pour the root vegetable filling into the pie crust.

Cut a second pie crust into strips and weave in and out to create a lattice pattern.

In a small bowl, whisk together a large egg and a tablespoon of milk. Use a pastry brush to brush this egg mixture over the pie crust to help it brown.

Root Vegetable Pot Pie | Cooking with a Wallflower

Bake the root vegetable pot pie for about 25-30 minutes until the crust is golden brown.

Root Vegetable Pot Pie | Cooking with a Wallflower

Remove the pot pie from the oven and set it aside to cool down completely before cutting into it. If you cut into the pie before it cools, the pie will fall apart.

Serve the root vegetable pot pie warm.

Enjoy!

Root Vegetable Pot Pie | Cooking with a Wallflower

Root Vegetable Pot Pie | Cooking with a Wallflower

Root Vegetable Pot Pie
 
Prep time
Cook time
Total time
 
A double crusted pie filled with potatoes, parsnips, carrots, celery, and broccoli. This root vegetable pot pie is delicious and savory.
Author:
Recipe type: Entree
Serves: 6-8 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • ½ medium onion, chopped
  • 1 celery stalk, chopped
  • 1 medium carrot, diced
  • 1 medium parsnip, diced
  • 1 small Russet potato, diced
  • 1 cup chopped broccoli florets
  • ⅓ cup all purpose flour
  • 2 cups vegetable broth
  • ¾ cup frozen corn kernels
  • ¾ cup fresh or frozen peas
  • 2 teaspoons fresh thyme
  • ¼ teaspoon salt, more to taste
  • ½ cup milk
  • 2- 9 inch pie crusts, homemade or store bought
Egg wash
  • 1 egg, beatened
  • 1 tablespoon milk
Directions:
  1. Preheat the oven to 400F.
  2. In a large pot, add a little bit of olive oil and allow it to heat for about a minute. Add the minced garlic and diced onions, and cook them over low heat for a minute or two until aromatic. Next, add diced potatoes, parsnips, carrots, celery, and broccoli to the pot, and cook for several minutes until they all become soft and tender. Add water or vegetable broth as needed to prevent the bottom from burning.
  3. Use a whisk to stir in the flour, which will serve as a thickener for the sauce. Add fresh thyme and season with salt. Then pour in the vegetable broth. Stir to evenly incorporate all the ingredients.
  4. Once the vegetables and sauce has thickened, add corn kernels, peas, and milk. Stir until well combined. Remove the pot from heat, and set aside for now.
  5. Press a rolled out pie crust against a 9 inch pie dish. Pour the root vegetable filling into the pie crust.
  6. Cut a second pie crust into strips and weave in and out to create a lattice pattern.
  7. In a small bowl, whisk together a large egg and a tablespoon of milk. Use a pastry brush to brush this egg mixture over the pie crust to help it brown.
  8. Bake the root vegetable pot pie for about 25-30 minutes until the crust is golden brown.
  9. Remove the pot pie from the oven and set it aside to cool down completely before cutting into it. If you cut into the pie before it cools, the pie will fall apart.
  10. Serve the root vegetable pot pie warm.

 

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