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Roasted Veggie Pot Pie

Savory Roasted Veggie Pot Pie for Cozy Family Dinners

Enjoy a comforting Roasted Veggie Pot Pie, a delight for family dinners with customizable flavors.
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Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 6 pies
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • 1 cup Unsalted Butter can be replaced with vegan butter for a dairy-free version
  • 1 teaspoon Salt enhances flavor
  • 1 large Egg Yolk use a flax egg for a vegan alternative
  • 4-6 tablespoons Water adjust as needed for consistency
For the Filling
  • 2 cups Carrots substitute with parsnips for a different flavor
  • 1 medium Yellow Onion use shallots for a milder flavor
  • 2 medium Russet Potato sweet potatoes can be used for a change
  • 1 cup Butternut Squash zucchini can be substituted for a lighter option
  • 1 cup Asparagus Tips omit if unavailable
  • 1 cup Broccoli cauliflower is a good substitute
  • 1 cup Frozen Peas can be omitted if not preferred
  • 1 cup Frozen Corn can also be omitted
  • 1 stalk Celery swap with bell peppers for a different texture
  • 2 tablespoons Olive Oil for roasting vegetables
For the Sauce
  • 2 tablespoons Unsalted Butter can be omitted or replaced with more olive oil
  • 3 tablespoons All-Purpose Flour use cornstarch as a gluten-free alternative
  • 1 teaspoon Dried Thyme rosemary can be used for a bolder taste
  • 1 teaspoon Kosher Salt enhances overall flavor
  • 1 teaspoon Ground Cumin can be substituted with coriander
  • 1 teaspoon Smoked Paprika regular paprika can be used instead
  • 1/2 teaspoon Black Pepper adjust to taste
  • 2 cups Vegetable or Chicken Broth ensure broth is vegan for a plant-based dish
  • 1 cup Milk almond or oat milk can be used as alternatives
  • 1 large Beaten Egg omit for vegan preparation

Equipment

  • Food Processor
  • mini pie pans
  • Baking Sheet
  • medium skillet

Method
 

Step-by-Step Instructions for Roasted Veggie Pot Pie
  1. Preheat your oven to 450°F (232°C) and prepare mini pie pans greased with butter or oil and dusted with flour.
  2. In a food processor, combine flour, butter, and salt until coarse crumbs form. Add egg yolk and cold water to form dough. Refrigerate for 1 hour.
  3. Gather chopped vegetables in a bowl, drizzle with olive oil, and toss. Spread on a baking sheet and roast for 25 minutes until tender.
  4. Melt butter in a skillet, stir in flour, thyme, salt, cumin, paprika, and pepper. Gradually whisk in broth and milk, cooking until thickened.
  5. Blend roasted vegetables into the creamy sauce, stirring gently until evenly coated.
  6. Roll out chilled dough to fit mini pie pans, press into pans, fill with vegetable mixture, fold dough over filling, and brush with beaten egg.
  7. Lower oven to 375°F (190°C) and bake for 30 to 35 minutes until crust is golden brown and flaky.
  8. Let pot pies cool for 15 minutes before serving.

Nutrition

Serving: 1pieCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Chill the dough for flakiness. Adjust seasoning levels in the sauce to prevent blandness. Feel free to experiment with vegetables.

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