Roasted Vegetable Pot Pie

This roasted vegetable pot pie is the kind of versatile vegetarian comfort food that everyone at the table can agree on. It's a hearty pot pie packed with caramelized, oven-roasted vegetables with a flaky crust. It's great to serve at a meal where you will have a mix of vegetarians and carnivores. I usually serve it as a side, though it's substantive enough to serve as a main dish. I first made it several years ago for Thanksgiving, hoping to offer something festive and filling for the vegetarians at dinner, and it was a hit.

Roasted Vegetable Pot Pie Recipe Notes and Variations

Herbs

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.

Vegetables

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 veggies that could result in a lot of excess liquid, such as tomatoes.

Pie Crust

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

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.

I prefer to make this pot pie 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. You can also use a traditional pie plate.

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.

For more veggie sides, check out my Side Dish Collection.

Roasted Vegetable Pot Pie

This hearty pot pie features roasted vegetables and robust herbs under a buttery, flaky crust. It’s perfect for fall or winter and works beautifully as a main dish or side.

5 from 2 votes

Print Recipe Pin Recipe Email Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 6 people

Cook ModePrevent your screen from going dark

Equipment

• Rimmed baking sheet
• 1.5 quart rectangular casserole dish or a standard pie plate
• Large saute pan
• Large mixing bowl
• Basting brush

Ingredients

  

1x2x3x

• 1 pie crust
• 1 tablespoon olive oil more as needed
• all purpose flour for lightly dusting work surface (if using a homemade pie crust)
• 1 egg
• 1 tablespoon water

Vegetables

• 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

Vegetable Seasoning

• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon rubbed sage (dried seasoning)
• 1 teaspoon dried rosemary
• 1 teaspoon ground thyme
• 1 teaspoon dried parsley

Filling

• ¼ cup butter
• ¼ cup flour
• 1½ cups vegetable stock
• ¼ cup milk

Instructions

 

Roast Vegetables

• Preheat oven to 400°.
• Combine ingredients listed under Vegetable Seasoning and set aside.
  1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon rubbed sage, 1 teaspoon dried rosemary, 1 teaspoon ground thyme, 1 teaspoon dried parsley
• Place vegetables in a large mixing bowl. Drizzle with about 1 tablespoon 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 tablespoon 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.

Prepare Filling

• 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 tablespoon 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.