roasted root vegetable pot pie

roasted root vegetable pot pie

Pot pie is one of those things I used to refuse to touch with a 10 foot pole.  There were lots of good legitimate reasons: onions and green peas being chief among them.  Also, it just seemed too mysterious–I never felt sure of what I was getting because it was all masked by the creamy filling and made me uneasy.  I couldn’t dependably pick out just the chicken from a chicken pot pie.

But the great thing about pot pie that I have discovered as an adult is that I can put whatever I want to (or don’t want to) in it.  So, no onions and peas here!  But lots of mushrooms and potatoes!  This pot pie focuses on hearty winter root vegetables: potatoes, sweet potatoes, parsnips.  Also, mushrooms.  They are roasted and then added to a creamy roux and baked under a cornmeal crust.
roasted root vegetable pot pie
The honest truth about this one is that I was a a little uncertain about the parsnips.  Even when they came out of the oven roasted they still tasted a little strange to me: a little more acidic than I expected.  But really, they are delicious in here, because once everything is added together to the sauce, the flavors balance perfectly.  (The same is true for the sweet potatoes, which sometimes I can find a little off putting in dishes…but not here at all).
So bottom line about pot pies: I’m not sure I’ll be going near any old pot pie on a regular basis from here on out, but it’s nice to know that I can make one that I like.
roasted root vegetable pot pie
roasted root vegetable pot pie

Prep Time: 25 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours

Yield: Serves 4

I know this recipe is a little fussy, but I promise it is worth it. I wouldn't have made it twice with a 4 month old baby if it wasn't. Feel free to change the vegetables to suit your preferences; that's the beauty of this recipe.


  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1/2 cup (1 stick) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 3 to 6 tablespoons cold water
  • For the filling:
  • 8 small new potatoes, medium dice
  • 1 small to medium sweet potato, peeled and medium dice
  • 2 parsnips, peeled and medium dice
  • 8 oz. mushrooms, cleaned and quartered
  • 4 tablespoons vegetable oil
  • Kosher salt
  • Pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups chicken or vegetable broth, warmed
  • 6 sprigs fresh thyme, leaves stripped and chopped (or 1/4 teaspoon dried thyme)
  • 1/2 sprig fresh rosemary, leaves stripped and chopped (or 1/4 teaspoon dried rosemary)
  • 1 tablespoon white wine vinegar


  1. Begin by making the crust. Combine the flour, cornmeal, salt, and sugar in a small bowl and stir together. Add the butter and use a pastry blender or a fork to cut the butter into the flour mixture until the mixture resembles course crumbs.
  2. In another small bowl, whisk together the egg yolk and 2 tablespoons of water. Add to the flour mixture and stir together until it begins to form a dough. If the mixture is too dry, add more water 1 tablespoon at a time.
  3. Dump the dough out onto a lightly floured surface and knead it just slightly, until it comes together. Then wrap the dough in plastic and chill in the refrigerator for at least 30 minutes.
  4. Preheat oven to 400 degrees F.
  5. Line a large rimmed baking sheet with aluminum foil. Place the new potatoes, sweet potato, parsnips, and mushrooms in one big pile on the baking sheet. Add the vegetable oil along with a generous pinch of salt and pepper, and use your hands to toss it all together. Then spread the vegetables out in an even layer and roast in the oven for 20 to 25 minutes, just until they are beginning to turn golden brown.
  6. In a medium sized sauce pan oven medium heat, melt the butter. When the butter is melted, add the flour and cook for 1 minute, whisking constantly. Then slowly add the broth, whisking constantly, and cook until the mixture is thick enough to coat the back of a spoon.
  7. Stir in the thyme, rosemary, and vinegar. Then add the roasted vegetables and gently stir until all the vegetables are coated.
  8. Ladle the filling evenly into 4 (7 to 8 oz.) ramekins.
  9. Take the crust dough out of the fridge and put it on a lightly floured surface. Roll it out into one big disc, and, using a ramekin as a guide, cut crust tops that are slightly larger than each ramekin.
  10. Wet the rim of each ramekin with a bit of water, and then lay the crust over the top. Poke several holes in the top of the crust.
  11. Bake until the crust is golden brown, about 20-25 minutes. Let cool slightly before serving.


adapted from Damaris Phillips

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