Root Vegetable Pot Pie


Pot pie has always been a comfort food. When I was a child and my parents went out-of-town, my mom always stocked the fridge full of frozen meals for the babysitter. Hungry Man TV dinners and frozen pot pies were favorites of ours. I don’t crave TV dinners or frozen pot pies these days (I’m a food snob, whatevs), but I do find the warmth and aroma of a homemade pot pie so comforting. This pot pie is a totally vegged-out grown-up version of the classic made with white wine, fresh herbs, and some parsnips. Yum!


Before I tell you how to make this delicious version of pot pie, I just want to brag about my tiny feat from the month of March…when I actually made this pot pie (I’ve been MIA for so long!). I did a half marathon in Myrtle Beach. Since people reading this may not know what I look like, I don’t look fit. I like to eat and watch TV and do my best to be active, but it’s not always a success. I’ve needed to lose 20 lbs since I was 20 yrs old and still haven’t gotten around to it. So, people gave me that surprised/shocked look when I told them I was doing it. My husband kept telling me not worry about the time and that it would be a success if I just finished. Well, I didn’t get an amazing time or anything, but I beat my mom and two sisters who are very fit and do marathons all of the time by 15 minutes. I finished in 3 hours 14 minutes. I was pretty proud of myself. And I ate a whole pizza the night before.


Haggard Post-Marathon Photo


Note about this recipe: I felt like my sauce was bit too runny (as can be seen in the photos), so I have changed the recipe to include a slight increase in flour.

This recipe is from William’s Sonoma “One Pot of the Day” Cookbook.

Root Vegetable Pot Pie


  • 1 recipe pie crust or 1 sheet frozen puff pastry, thawed
  • 2 carrots, cut into 1 inch chunks
  • 1 lrg yellow onion, chopped
  • 1 sweet potato, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 4 sprigs fresh thyme, plus 1 tbsp leaves
  • 1/4 cup olive oil
  • salt and freshly ground pepper
  • 4 tbsp unsalted butter
  • 4 1/2 tbsp all-purpose flour
  • 1/4 cup dry white wine
  • 2 1/2 cups vegetable broth


  1. Preheat oven to 450 F.
  2. On a floured work surface, roll the pie dough/puff pastry to fit a 2-qt baking dish. Place the pastry on a sheet of parchment paper and chill in the refrigerator.
  3. In the baking dish, toss the carrots, onion, sweet potato, parsnips, and thyme sprigs with the oil. Season with salt and pepper. Spread in an even layer and roast until the vegetables are tender, stirring occasionally, about 30 mins. **If your baking dish for the pot pie is too small to fit the vegetables in single layer, then use a bigger baking sheet for this part and then use the 2-qt pan for the pot pie after. The parsnips and sweet potato really need to be in their own layer to cook enough.
  4. Meanwhile, to make the sauce, in a small saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, for 2 minutes. Add the wine and cook for 1 minute. Stir in the broth and bring to a boil. Stir in the thyme leaves.
  5. After removing vegetables from oven, remove the thyme sprigs. If using a separate pan to roast the vegetables, then transfer the vegetables to the pan you will use for the pot pie. Pour the sauce over the vegetables and toss well. Season with salt and pepper. Carefully fit the chilled pastry on top of the vegetables. You can fold the pastry in like in the photos above or just let it hang loose over the edges. (Next time I want to just let it be loose on the edges so it is not so thick.)
  6. Bake until the pastry is golden and puffed and the filling is bubbling, 10-15 minutes. Serve directly from the dish. Garnish with thyme and parmesan if desired.

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