Best 3 Root Vegetable Pot Pie Recipes

Discover the delightful flavors of a hearty and wholesome root vegetable pot pie that's bursting with the goodness of nature's finest. From the earthy sweetness of carrots and parsnips to the nutty flavor of celery root and the delicate sharpness of turnips, this dish is a symphony of textures and flavors. Picture a golden-brown crust encasing a vibrant array of tender-crisp vegetables, all simmering in a rich, creamy sauce. Get ready to embark on a culinary adventure that will warm your heart and satisfy your taste buds.

Here are our top 3 tried and tested recipes!

CURRY ROOT VEGETABLE POT PIE

Curry Root Vegetable Pot Pie image

I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.

Provided by twogingers

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1 ¾ cups sweet potato, peeled and cut into 2-inch chunks
1 ¾ cups red potatoes, peeled and cut into 2-inch chunks
1 ¾ cups parsnips, peeled and cut into 2-inch chunks
1 ¾ cups carrots, peeled and cut into 2-inch chunks
2 tablespoons olive oil
sea salt and ground black pepper to taste
1 tablespoon butter
1 cup chopped onion
2 tablespoons butter
1 ½ cups vegetable broth
½ cup whole milk
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder, or more to taste
1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g

CHICKEN AND ROOT VEGETABLE POT PIE

Chicken and Root Vegetable Pot Pie image

These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.

Provided by Art Smith

Categories HarperCollins Pie Dinner Chicken Root Vegetable Potato Sweet Potato/Yam Parsnip Phyllo/Puff Pastry Dough

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 cups low-sodium chicken stock
1 cup diced Yukon Gold potatoes
1 cup diced sweet potatoes
1 cup diced celery root
1 cup diced parsnip
1 large white onion, diced
1 pound boneless, skinless chicken breasts, diced
2/3 cup all-purpose flour
1 1/2 cups whole milk
1 cup fresh or frozen peas
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped cilantro
1 teaspoon hot sauce
Salt and freshly ground black pepper
1 sheet frozen puff pastry dough, thawed

Steps:

Preheat the oven to 400°F.
Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
Place the hot ramekins on serving plates and enjoy.

ROOT VEGETABLE POT PIE

Root Vegetable Pot Pie image

This melange from underground veggies is a great way to use up those leftover biscuits from brunch before they turn into hockey pucks. But if you don't have leftover biscuits, it works well to use biscuits from a can or quickly whip up your favorite family recipe!

Provided by caitlinleah

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

3 large carrots, chopped
1 small onion, chopped
3 red potatoes, chopped
3 parsnips, chopped
2 small turnips, chopped
3 celery ribs, chopped
½ cup lentils
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 cups water, or as needed
1 teaspoon salt
12 biscuits
½ cup grated Colby Jack cheese

Steps:

Combine carrots, onion, red potatoes, parsnips, turnips, celery, lentils, garlic, oregano, rosemary, and thyme in a large pot. Cover with water and bring to a boil. Lower heat and simmer, stirring occasionally, until vegetables and lentils are tender, about 30 minutes. Add more water if needed.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.
Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 51 g, Cholesterol 8.7 mg, Fat 11.8 g, Fiber 7.3 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 958 mg, Sugar 5.4 g

Tips:

Choose the right vegetables. Root vegetables like carrots, potatoes, and parsnips are all great choices for pot pie. You can also use other vegetables like celery, peas, and corn.
Roast the vegetables. Roasting the vegetables before adding them to the pot pie gives them a delicious caramelized flavor. You can roast the vegetables in the oven or on the stovetop.
Make a creamy sauce. The sauce for pot pie is typically made with a combination of butter, flour, and milk. You can also add other ingredients to the sauce, such as cheese, herbs, and spices.
Use a flaky crust. The crust for pot pie can be made from scratch or you can use a store-bought crust. If you're making the crust from scratch, be sure to use a flaky pastry dough.
Cook the pot pie until the crust is golden brown. You can cook the pot pie in the oven or on the stovetop. If you're cooking the pot pie in the oven, bake it at 375 degrees Fahrenheit for 30-40 minutes.

Conclusion:

Root vegetable pot pie is a delicious and comforting dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a root vegetable pot pie that your whole family will love.