Roasted Veggie Pot Pie
Tired of the same old vegetables as a side dish? Put ’em in a pot pie! Packed with an assortment of roasted veggies, this Roasted Veggie Pot Pie is a unique and tasty dinner recipe!
We eat a lot of roasted veggies in our house. They’re an easy and healthy way to fill up a plate without going over the top in the calories category. Broccoli, cauliflower, snap peas (yup, you can roast those) and carrots are all usual suspects for the crisper drawer in our fridge.
However, we get tired of eating the same food all the time. (Ok, maybe not pizza. I don’t think I’d ever get tired of pizza!) I recently had the idea of taking the “sauce” from our chicken pot pie and mixing that with a bowl of roasted veggies. Holy cow! Delicious!
That led to the realization that I should make a Roasted Veggie Pot Pie. Basically take your favorite veggies, roast ’em up, mix ’em with an easy sauce and then bake ’em in pie crust. No more boring veggies!
Roasted Veggie Pot Pie
For this Roasted Veggie Pot Pie, you can easily adapt this recipe to your favorite veggies. In this version, I used a whole assortment of vegetables:
- Butternut squash
Don’t want potatoes? Cauliflower would be an excellent substitute there. Not a fan of asparagus? Leave it out! Love roasted broccoli? Double it! In fact, when I made this recipe, I went ahead and roasted up extras of everything. I figured I was chopping veggies anyways, and that way we had extra roasted vegetables to heat up as easy leftovers.
I did opt to make smaller pot pies here…mainly because I have this really fun set of 4″ springform pans from Amazon. I’m always looking for ways to use those! You could absolutely bake this Roasted Veggie Pot Pie in a traditional 9″ pie pan. I just like the presentation ability that comes with the smaller individual-sized pans!
Similar to which veggies you choose, you can also mix up the seasonings. I went with cumin, paprika and thyme – those are my go-to seasonings when I’m making chicken pot pie. However, you could change this up and go with garlic, ginger, soy sauce and maybe a bit of turmeric for an Asian spin. Or go with chili powder, smoked paprika, cumin, oregano and garlic powder for a southwestern spin on things. The options are endless here!
So if you’re looking to mix up how you make vegetables, consider tossing them in a pot pie sauce. You can just serve them straight up without the pie dough…but pie dough is so good! No matter what vegetables and seasonings you choose, I hope you give this recipe a try. It’s a fun way to break out of the ‘roasted vegetables for dinner’ rut!
Did you make this Roasted Veggie Pot Pie at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Roasted Veggie Pot Pie
For the Dough
- 2 cups all-purpose flour
- ¾ cup unsalted butter cut into cubes
- ¾ tsp salt
- 1 large egg yolk
- 2 Tbsp water
For the Filling
- 3 carrots peeled and sliced
- 1 medium yellow onion sliced
- 1½ cups Russet potato cut into ¾” cubes (~1 large potato)
- 1½ cups butternut squash peeled and cut into ¾” cubes (~1 medium butternut squash)
- 1 cup asparagus tips
- 1 cup broccoli broken into florets
- 1 cup frozen peas
- ½ cup frozen corn
- 1 stalk celery sliced
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- ½ cup all-purpose flour
- 1½ tsp dried thyme
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 14.5 oz. can vegetable or chicken broth
- ½ cup milk
- 1 large egg beaten
For the Dough
- Grease and flour (4) mini pie pans, each one measuring ~4”x2”. (Note: This set of mini springform pans works perfectly for this recipe.) Place pans on a foil-lined baking pan; set pan aside.
- Using a food processor, add the flour, butter and salt. Pulse several times until a crumbly mixture forms.
- Add egg yolk and 2-3 Tbsp of water; pulse until dough comes together in a ball.
- Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap with plastic wrap. Refrigerate dough for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)
For the Filling
- Preheat oven to 450°F.
- Using a large bowl, add the carrots, onions, potato, squash, asparagus, broccoli, peas, corn, celery and olive oil; toss until well combined.
- Line a rimmed baking sheet with foil. Transfer vegetables onto baking sheet. Roast for 25 minutes. Remove from oven and return vegetables into a large bowl; set bowl aside.
- Meanwhile, using a medium skillet, add butter and place over medium heat. Once butter has melted, add flour, salt, ground cumin, smoked paprika and pepper; stir until well combined. Add milk and vegetable broth; stir until well combined. Continue cooking over medium heat, stirring frequently, for 4-5 minutes, or until mixture has thickened noticeably.
- Transfer mixture into bowl with roasted vegetables; stir until well combined. Set filling aside.
- Reduce oven temperature to 375°F.
- Working on a lightly floured surface, roll each piece of dough into an 8” circle. Press one piece of dough into each of the 4 prepared pans.
- Divide filling evenly into 4 pans. Fold excess dough over top, but do not seal. Brush tops of dough with the beaten egg.
- Bake for 30-35 minutes, or until tops of pies are golden brown.
- Let pies cool for 15 minutes before serving.
Looking for more individual pot pie recipes? Check out these other favorites, too:
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Cant wait to make this soon for me can i use vegan butter / vegetable broth and almond milk and skip corn and peas as am not a big fan of both corn and peas i never had roasted vegetable pot pie before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Hey Ramya! Yes, you can absolutely use vegan butter and veggie broth for this recipe. Feel free to change out the roasted veggies, too – that’s what makes this recipe so fun. You can adapt it to whatever veggies are available or whichever ones you like the most!
Great idea! And I often have leftover grilled/roasted veggies left over, too. I love the individual servings.
I’m with ya, Mimi – whenever we roast veggies, we usually make a whole bunch just since it’s easier. But then I get tired of leftover roasted veggies. Not anymore!
What a great way to make veggies fun! I happen to have that set of springform pans so I will have to make this!
That set of springform pans is the best, isn’t it?? I love using them to make savory pot pies…and this roasted veggie version turned out quite well. Enjoy!
this sounds absolutely wonderful david. I love roasted veggies! and these pies are so cute. I really want to eat one now 🙂 It is lunchtime after all. Thank goodness we are off to a cafe very soon. I am a fan of white sauce at any time. Happy new year!
Happy new year right back at ya, Sherry! These pot pies are indeed cute…and delicious! I love that you can tailor the choice of veggies to whatever you like the most. Definitely give these a try sometime!
David this is another brilliant idea, I have those pans needing to be used, and this is such a tasty way to eat roasted vegetables. Love that you made your own pastry, pastry and our summer heat at present are not compatible, so the aircon will be on. Great idea, thanks.
Hey Pauline! Those pans are great, aren’t they? I love using them to make smaller pot pies. Sometimes Laura and I will split one for lunch (they reheat beautifully). I know this isn’t exactly summer food, but keep this idea in mind for when the temperatures start to fall! Stay cool down there!
I love this idea and really love the mini size. There’s nothing better than. everyone getting their own. Pot pie is a huge hit in my house and filling it with roasted veggies is a delicious idea!
Thanks so much, Kathy! I love roasted veggies, but sometimes we just need to mix up how we serve ’em. These pot pies were a huge hit in our house! (And they reheated well for lunches, too!)
I can’t really imagine myself getting tired of vegetables – and we eat a lot of them throughout the year (With the only difference being the season…you know, you don’t crave too much a cold veggie salad in winter!) And this veggie pie? Yes please! That’s a perfect combination of healthy and rich, so you won’t feel too guilty enjoying a serving or two 🙂
We eat a lot of roasted veggies in the winter – especially after the holidays. While I do love ’em, I get tired of eating the same thing for weeks on end. These pot pies were a fun way to mix things up a bit! Thanks, Ben!
For a vegetable dish this looks really hearty! I can imagine adding mozarella cheese on top, yum!
Oooo–cheese makes everything better! I like your idea of adding a handful of shredded mozzarella here. The creamy sauce is delicious in its own right, though!
This is one mouthwatering side dish, David! In fact I’d be happy to make it the main attraction at dinner time!
We actually ate this as a main dish here in our house, Marissa! I always love a good pot pie! 🙂
I love this dinner idea! I also like a good excuse to use my mini springform pans. These look so cute, and I like that I can customize it to the veggies that we have on hand.
I’m always looking for fun ways to use those mini springform pans! (After all, Laura says if I don’t use something for a year, then I need to throw it out…hmmm…) But, yes, you can absolutely adjust this concept to whatever veggies are around. Hope you enjoy these, Nicole!