Root Vegetable Pot Pie
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
A double crusted pie filled with potatoes, parsnips, carrots, celery, and broccoli. This root vegetable pot pie is delicious and savory.
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/03/13/root-vegetable-pot-pie/