Roasted Vegetable Pot Pie in a all Butter Tender and Flaky Pie Crust
Say Hello… to my Delicious Roasted Vegetable Pot Pie.
Move over meat pies. Just one bite and you’ll be a veggie convert!
Imagine, a roasted blend of delicious vegetables covered in a rich creamy sauce, then wrapped and baked in a buttery, flakey pie crust.
The flavor profile combination of these untraditional roasted vegetables is so delicious.
Besides, the color alone is gorgeous and the aroma will knock your socks off!
Radishes, butternut squash, pearl onions, shiitake mushrooms, mini purple Peruvian potatoes, garnet carrots, baby bok choy, small Brussel sprouts, red bell peppers, and spinach.
This delicious vegetable pot pie is packed with nutritional benefits even though it is covered in a creamy sauce and wrapped in an all butter pie crust.
You got to get your daily vitamins and minerals somehow…LOL!
Take a peek at my blog, “ Easy as Pie – It’s all about the Pie Crust “to understand the art of making pie crust. Be sure to choose the technique of the “The One and Only Foolproof Pie Crust Recipe ” with variations to make it your own.
Roasted Vegetable Pot Pie Recipe
Serves 8-10
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Ingredients
Equipment
Ingredients
Roasting Vegetables (You want them cut small and uniform in size so they cook evenly)
Veloute Sauce:
Chef Gerrie's Notes
Equipment:
Pie Plate whether it is 9 or 10 inches requires important attention. Buy quality, because you’ll have it for ever. Glass, Metal, or ceramic is the way to go. I do not recommend disposable aluminum pans. They are not sturdy. Check out the dollar store for bargains. Be sure that any glass or ceramic pie plate is oven safe! Bench Scraper/Dough Cutter is great to have for cutting butter into flour. It’s a great scooper-upper when transferring chopped vegetables to a pan. It’s also good for cleaning up your work station. Pastry Blender is always handy for cutting butter into flour. Both of these avoid the heat from your hands so your dough will stay cool. Microplane grater is so versatile in baking and cooking. It’s a must have tool in your small wares arsenal for grating chocolate, nutmegs, zesting citrus, cheese, and fresh ginger. Pastry Brush or Silicone Brush either one is necessary for glazing your pie crust with an egg wash. The silicone ones really pick up alot of liquid especially if you are basting. Pie Shield protects your beautiful fluted or decorative edging from getting too dark or burning. Easy on and easy off. Pie Server is a must! You can pick up up really cool ones at antique shops! Very retro…Vegetables:
Radishes are so sweet when roasted. And when roasted they turn a beautiful pink color. Dragon tongue beans are just too cool to use when they are in season. They are quite tasty like Kentucky wonder beans. Baby Bok Choy is just fun to add, It has a mild cabbage like flavor with hint of fennel. Pearl Onions are a perfect size for this filling. Trim tops, leaving root on and blanching for a few minutes to release skin. You just squeeze from the root and out pops the perl onion. They are soo very yummy. Bread Cheese is awesome to use in a savory pie or casserole because it doesn’t melt away. You get these little cheesy morsels of heaven. It’s an added surprise. Fig Balsamic is the bomb! Thats all…drop the mike. What it does to roasting vegetables before and/or afterwards is amazing. It lends a deep yet slightly sweet taste on the veggies. Great over meats and even ice cream!Instructions
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Preheat oven to 375º F.
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Toss all vegetables, except spinach with Olive oil and Fig Balsamic in large bowl. Be sure to coat well. Lay out veggies on aluminum foil covered sheet pan for easy clean up. Roast for 20-30 minutes until tender, not mushy. Turning pan once.
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While vegetables are roasting, make the veloute. In a hot saucepan melt butter and sauté over medium heat onions, celery and crushed red pepper. Once soften, add garlic. Stir in flour (to start the roux) and follow with vegetable stock. Add thyme sprigs. Bring up to a simmer and stir. Once it starts to thicken, lower heat and add cream. Simmer for 5 minutes or so. Cool the Veloute.
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Remove veggies from oven and stir in spinach leaves. Let cool.
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Combine roasted veggies, bread cheese, and veloute back into large mixing bowl and let cool completely. You can do this hours or the day before, prior to filling bottom pie crust. Never ever put warm filling onto pie crust or any dough!
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Remove the larger pie crust dough half, from refrigerator and let rest. On a well floured surface, flour top of dough with flour along with your rolling pin. Press dough down with rolling pin to flatten it a little. Start rolling from the center out, rotate dough 90º, repeat and turn. This will help keep the dough circular. Don’t forget to flour under neath and on top.
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Roll out to 11-inches in diameter. You can measure how far you need to roll out dough if you hold the ple plate inverted over the rolled out dough.
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Spray lightly the pie plate with Pam. Carefully transfer bottom crust to pie plate. leaving an inch or so overhang. Trim edges. Brush with beaten egg wash over entire bottom crust. This will seal dough.
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Fill bottom crust with filling. Roll out top half of pie crust like the bottom one. Carefully cover filling, trim edges to match bottom crust and seal. Roll overhang underneath its self on edge of pie plate forming a roll. Start fluting using first two knuckles of one hand and with the first knuckle of the other hand pressing together forming a zig-zag pattern along the edge.
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Egg wash top and edges well. cut 4 slits into top crust for venting. Now refrigerate for at least 30 minutes or so (or leave overnight) or flash freeze for 20 minutes , uncovered.
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Preheat sheet pan in oven at 425º F. Place chilled pie on top of hot sheet pan (this will help bottom crust from getting soggy) and bake for 20 minutes. Top with pie shield and reduce oven temperature to 350º F for 40-50 minutes or until set and golden brown on top.
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Remove from Oven and cool on rack for an hour.
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