Root Vegetable Pot Pie Recipe

Name: Root Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry, thawed; 2 carrots, cut into 1-inch chunks; 1 large yellow onion, chopped; 1 sweet potato, peeled and cut into 1-inch chunks; 2 parsnips; 4 sprigs fresh thyme; 1 tablespoon fresh thyme leave; ¼ cup olive oil; salt; fresh ground black pepper; 4 tablespoons unsalted butter; ¼ cup all-purpose flour; ¼ cup dry white wine; 2 ½ cups vegetable broth

Servings: persons

1 sheet frozen puff pastry, thawed
2 carrots, cut into 1-inch chunks
1 large yellow onion, chopped
1 sweet potato, peeled and cut into 1-inch chunks
2 parsnips
4 sprigs fresh thyme
1 tablespoon fresh thyme leave
¼ cup olive oil
salt
fresh ground black pepper
4 tablespoons unsalted butter
¼ cup all-purpose flour
¼ cup dry white wine
2 ½ cups vegetable broth

1
Preheat the oven to 400 degrees.
2
On a floured work surface, roll the puff pastry to fit a 2 quart baking dish.
3
Place the pastry on a sheet of parchment paper and chill in the refrigerator.
4
In the baking dish, toss the carrots, onion, sweet potato, parsnips, and thyme sprigs with oil.
5
Season with salt and pepper.
6
Spread in an even layer and roast until the vegetables are tender, stirring occasionally about 25 minutes.
7
Meanwhile, to make the sauce, in a small saucepan, melt the butter over med-high heat.
8
Add the flour and cook, whisking, for 2 minutes.
9
Add the wind and cook for 1 minute.
10
Stir in the broth and bring to a boil.
11
Stir in the thyme leaves.
12
Remove the thyme sprigs from the roasted vegetables and discard.
13
Pour the sauce over the vegetables and toss well.
14
Season with salt and pepper.
15
Carefully fit the chilled pastry on top of the vegetables.
16
Bake until the pastry is golden and puffed and the filling is bubbling, 10-12 minutes.
17
Serve directly from the dish.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 sheet frozen puff pastry, thawed, 2 carrots, cut into 1-inch chunks, 1 large yellow onion, chopped, 1 sweet potato, peeled and cut into 1-inch chunks, and more.

Yes, Root Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Root Vegetable Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions