Recipe: Root vegetable pot pie

Recipe: Root vegetable pot pie

Images: Jeff Coulson


Recipe: Root vegetable pot pie

A scrumptious pot pie recipe made with hearty root vegetables.




  • 1-¼ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, chilled and cut into 1-inch cubes
  • 4 to 8 tbsp ice water
  • 1 egg for egg wash


  • 7 tbsp unsalted butter, divided
  • 1 medium onion, chopped
  • 3 large carrots, cut into ½-inch pieces
  • 2 celery stalks, cut into ½-inch pieces
  • 1 cup halved baby new potatoes
  • 1 large parsnip, peeled and cut into ½-inch pieces
  • 1 large fennel bulb, peeled and cut into ½-inch pieces
  • 1 tsp thyme
  • ½ lb mushrooms, trimmed and quartered
  • ¼ cup all-purpose flour
  • 3-½ cups chicken stock



To make the crust
1 Blend the flour and salt in the bowl of a food processor until combined. Add the butter cubes and process until the mixture is crumbly.

2 With the processor running, slowly pour in 4 tablespoons of the ice water, until the dough just holds together; add the remaining water if necessary. Do not overprocess.

3 Remove the dough from the processor and roll into 3 equal balls; cover and refrigerate for 1 hour.

For the filling
1 Melt 4 tablespoons of the butter in a large pot over medium heat. Add the onion, carrots, celery, potatoes, parsnip, fennel and thyme; cover and cook, stirring occasionally, until the vegetables are almost tender, about 10 minutes.

2 Add the mushrooms and continue cooking for 5 more minutes. Remove the vegetables from the heat and set aside.

3 In a separate saucepan over medium heat, cook the remaining 3 tablespoons butter until bubbling and frothy.

4 Gently sprinkle the flour over the melted butter, a bit at a time, whisking constantly, until a thick paste forms. Continue to cook for 1 or 2 minutes.

5 Gradually pour in the chicken stock, a little at a time, stirring constantly with a whisk, until all the stock is incorporated and the mixture is saucy.

6 Bring the sauce to a boil, stirring constantly; reduce the heat and simmer until thick, about 3 to 4 minutes.

7 Pour the sauce over the reserved vegetable mixture, stirring to combine. Keep warm over low heat.

To bake the pot pie
1 Preheat the oven to 400°F. Roll out each ball of dough on a lightly floured surface to make three 8-inch pastry rounds.

2 To assemble, spoon the filling evenly into three 1-quart oven-safe dishes. Cover with the pastry rounds and flute the edges. Cut slits in the top of each one to allow steam to escape.

3 Whisk the egg and brush each pastry round with the egg wash.

4 Bake the pot pies for 35 to 40 minutes or until the crusts are golden brown.

5 Let the pot pies stand 10 minutes before serving.

Prep & cook time: 90 minutes.
Makes 3 pot pies.


Share X

Recipe: Root vegetable pot pie