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!
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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
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: