I have a weakness for pot pies. There’s a memory that I can still picture, sitting in my grandmother’s kitchen, smell of the pot pie in the oven. It’s comforting to me and one of the reasons I love making pot pies. This root vegetable version has quite a few ingredients but is primarily just a lot of chopping. It’s hearty, filling, and can easily be doubled or tripled depending on how many people you need to feed. Also feel free to swap the root vegetables based on what you have/what you can find!
Vegetable Pot Pie
As mentioned above, you can really use whichever roots you have on hand for this root vegetable pot pie. I recommend keeping the turnips and/or celeriac to a lower amount so that the flavors stay balanced. I also like to swap out the flours-spelt and rye flour make for a lovely biscuit flavor.
Root Vegetables: Any root vegetables would be great in this pot pie. Try it with sweet potatoes and celeriac.
Legumes: This recipe would also be good with cannellini or pinto beans.
Crust: Try this pot pie with a traditional crust. I use this recipe for a whole wheat crust.
Root Vegetable Pot Pie
Author: Erin Alderson
Serves: 3 to 4 servings
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 3 tablespoons yogurt
- 1 tablespoon olive oil
- 1 large leek, diced
- 2 cloves garlic
- 1 cup diced rutabaga (about 1/2 inch dice)
- 1 cup diced potato (about 1/2 inch dice)
- 1/2 cup diced carrots (about 1/2 inch dice)
- 1 cup diced parsnips (about 1/2 inch dice)
- 1 cup low-sodium vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3 tablespoons flour
- 2 cups whole milk
- 1 cup white beans, drained and rinsed if using canned
- Parsley, for topping
- In a medium bowl, combine whole wheat flour, baking powder and salt. Add in butter and work into flour mixture until dough resembles a coarse meal. Pour in heavy cream and yogurt. Stir until just combined and keep in the refrigerator until ready to use.
- Preheat oven to 375°F.
- In a dutch oven, heat olive oil over medium heat. Add in leeks and sauté until tender and fragrant, about 5 minutes. Add garlic, rutabaga, potato, carrots, parsnips and herbs. Pour in vegetable broth, stir, and bring to a medium boil.
- As vegetables are cooking, combine milk and flour in a jar with lid. Shake until well combined.
- Pour milk into dutch oven and stir to combine, cooking another 5 to 10 minutes until sauce has thickened. Stir in the white beans.
- Using a large spoon (about 3 tablespoons), portion out dough, slightly flatten and drop into dutch oven.
- Transfer into oven and bake for 25 to 30 minutes until biscuits are browning. Finish with a sprinkle of parsley and serve.
Smaller diced vegetables will cook more quickly while larger chopped vegetables will retain more crispness. Depending on your preference, you can adjust the size of the vegetables and the cook time on the stove.
Stock up: get the pantry ingredients you will need: navy beans, vegetable broth
Links: Biscuit recipe adapted from The Faux Martha.