These sweet and savory root vegetable pot pies are filled with a creamy cognac gravy and topped with golden puff pastry. Just in time for the cold days of winter!
When its cold outside, nothing is as comforting as a steaming pot pie filled with sweet root vegetables. It’s proof that there is an upside to the dark, gloomy days of winter. If it didn’t get cold we wouldn’t have extra sweet carrots or a reason to learn what hygge means.
I don’t talk about it too often, but we live in a huge fixer upper Victorian and winters here are cold! We keep the thermostat low to save money so we eat lots of hearty, piping hot dishes in the winter and for some reason soups top the list. Our creamy celery root soup and sweet potato chili are faves this time of year, but sometimes you want a soup that’s a bit more indulgent.
Well, pot pies are like stew with the added bonus of crust, so today I’ve got an excellent root vegetable pot pie recipe to share with you. It’s got all those great winter veggies in there like celery root, leeks, sweet potatoes and parsnips in a creamy gravy. It’s rich, buttery and will make winter feel like a blessing. So hygge!
This recipe started off as a single pot meal. The idea was to make a family sized pot pie that could go from stove to oven to table in one pot. But then I asked my facebook friends if they preferred family sized or individual pot pies. The overwhelming winner was individual because everyone wants a generous portion of crust.
So that’s how I’ve styled this recipe, but know that if you don’t have the time or inclination for individual pot pies, you can make this as a one pot meal. (Hello easy cleanup!)
The way I got the most flavor out of the root vegetables was by roasting them in a very hot oven. As they caramelize in a bath of butter and spices, you can keep prepping the other ingredients, so this method is a major time saver as well.
After the vegetables are slightly tender, you transfer the pot to the stove to make the creamy gravy which is seasoned with cognac, thyme and parsley. This is the point where you can transfer the filling to heat safe bowls or just lay the puff pastry on top of your Dutch oven.
It’s a winter dish that’s simple and rustic but also very satisfying. The crispy pastry complements the sweet earthiness of the veg and the fresh herbs give the sauce complexity. It’s the kind of dish that can be a humble weeknight pie or an elegant side dish for company.
We’ve made these pot pies vegetarian, but for those meat eaters out there, adding cubed ham would also be delicious. It’s versatile like that, so if you want to add some protein or an extra veggie, go ahead. Just try to keep the solid ingredients the same proportion so you have enough sauce to cover your filling.
You’re going to love this roasted root vegetable pot pie recipe, so I’m going to quit chattering so you can get to the recipe! As always if you have any questions, leave me a message below. I’m here to help!
Roasted Root Vegetable Pot Pie Recipe
Ingredients
Pot Pie Filling
- 1/2 cup butter
- 1/2 teaspoon dried corriander
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- pinch black pepper
- 2 cups leeks , sliced and soaked in cold water
- 2 cups diced sweet potato
- 2 cups diced parsnips
- 2 cups diced carrots
- 2 cups diced celery root
- 2 tablespoons cognac
- 1/2 cup flour
- 2-1/2 cups vegetable or chicken stock
- 1 cup whole milk
- 2 teaspoons fresh thyme leaves
- 1 bunch fresh parsley , chopped
- salt and pepper to taste
Assembly
- 1-2 sheets frozen puff pastry
- 1 large egg
- 1 tablespoon whole milk
Instructions
Roasted Root Vegetables
- Preheat oven to 450F
- In a large dutch oven, combine the butter, dried thyme, coriander, salt and pepper. Place on the stove and melt butter over low heat while you chop your veggies.
- Once the butter is melted, add the leeks, sweet potatoes, parsnips, carrots and celery root and give the mixture a couple stirs to coat the veggies in butter.
- Transfer the Dutch oven to the oven. Roast the veggies for 30 minutes, or until slightly tender. Make sure to stir the mixture every 10 minutes for even cooking. While the veggies are cooking, prep the rest of your ingredients.
- When the veggies are slightly tender, transfer the pot back to the stove and turn the oven down to 400F.
- Over medium heat, deglaze the pan with the cognac. Once the cognac has lost it's alcohol smell, add the flour and cook for one minute, stirring constantly.
- Pour in the stock and milk and mix well, being careful to not crush the root vegetables.
- Bring to a boil. The sauce should be nice and thick at this point.
- Turn off the heat and stir in the herbs.
- Reseason with salt and pepper to taste.
- If desired, transfer the filling to individual, heat safe bowls.
- Roll out a sheet of puff pastry according to the package instructions. Cut squares large enough to drape over your pies and then make a few slits in the top of each to vent the steam.
- Place the pastry over your pies and then brush with egg wash.
- Bake pot pies for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbling.
Notes
- You can make the filling in advance, so this is a great recipe for meal prep. Just cover with puff pastry and bake. They will take a bit longer to bake if the filling is cold.
- There's roughly a half pound of each vegetable in this recipe.
- We tested this recipe with Pepperidge Farm and Wegmans brand puff pastry. The Wegmans puff is made with real butter, so we found it more tasty but easier to burn in the oven.
Nutrition
You may also like:
Sweet Potato Pie
This twist on a classic Southern pie will have you begging for seconds! Buttermilk Sweet Potato Pie is sweet, citrusy and surprisingly easy to make!
Pan Fried Brussel Sprouts
It really doesn’t get easier than this dish. Brussels sprouts, parmesan, pinenuts, lemon zest, olive oil, salt and pepper…simplicity is the key here and this dish cooks up in 5 minutes!
Stuffed Acorn Squash
Acorn squash loaded with colorful quinoa stuffing is a sweet and savory dish. Its vegan and gluten-free, but more importantly, delicious!
Carrie says
I do love a pot pie – there is nothing more comforting! Love the flavors in these, so hearty!
Vintage Kitty says
Classic comfort food. It’s really not winter until you’ve had one!
Kiki Johnson says
I LOVE LOVE LOVE the pictures – the plates are soooo pretty! The pies themselves sound utterly delicious as well and I love that you included parsnips, which are like my FAVE winter vegetable! Delicious!
Vintage Kitty says
Thanks Kiki! Your words are so kind! I love parsnips too. I rarely make a winter soup or stew without them!
Michelle says
These are just perfect! There’s nothing better in Winter than a cosy, warming pie. I love the sound of that creamy cognac gravy too, that sounds delicious. Pinned x
Vintage Kitty says
Thanks Michelle! Cognac really is magic in a pot pie!
Kelly Anthony says
It’s like a gourmet pot pie! I love it!!! Thank you so much for this recipe :)
Vintage Kitty says
You’re welcome Kelly! xoxo
Tammy says
Your pies look beautiful! What a wonderful post. I wish I could have one of these right now…perfect winter meal <3
Vintage Kitty says
Thanks Tammy! They are perfect for winter!
Elizabeth Leaver says
Mmm, I love veggie based comfort food like this. And pot pies are the ultimate comfort food! That cognac gravy sounds so, SO good as well. Pinning for later!
Vintage Kitty says
Thanks Elizabeth! Yeah, its proof that veggie food can be just as homey and satisfying!
Jessica says
I am so happy I found your blog because your recipes are just what our family loves to eat. This pot pie sounds incredible and the ingredients sound flavorful!
Vintage Kitty says
That’s so sweet Jessica! My PA Dutch country background really brings me back to my roots but I do like to elevate the flavors with all the ingredients and techniques I’ve learned from other cuisines.
Sara says
Oh my gosh. I LOVE the idea of a vegetarian pot pie dish! The flavors you’ve used sound so warm and comforting … this is going to be ideal for that huge arctic blast we have coming! What a gorgeous dinner or side dish for these cold days!
Vintage Kitty says
Omg we’re expecting arctic weather too Sara! At least we have comfort food to warm our bellies!
Amanda Mason says
YUM! This recipe looks beyond delicious! I cant wait to make this! This is such a comfort food dish! Love this and can’t wait to make it!
Vintage Kitty says
Thanks Amanda! You’re going to love it!
Julie says
These are so beautiful! I make chickenless pot pies frequently for dinner in the winter, but mine are nowhere near this gorgeous. Lovely photography!
Vintage Kitty says
Thanks Julie! I really think the pretty is due to the egg wash and the colorful veggies. I can’t take credit!
Jenni LeBaron says
I’m super intrigued by both the coriander and the cognac as I’ve never tried those in my pot pie. I’d love to give your version a spin because I think that kick of spice would be really spectacular!
Vintage Kitty says
There’s this line in Sweeney Todd “just a bit of coriander, that’s what makes the gravy grander”… I can’t make a savory pie without singing that in my head. Kinda morbid hahaha. The cognac I learned from Martha Stewart 20+ years ago. Both add depth without overwhelming the subtle flavors of the root vegetables.
jagruti says
Oh my goodness, I have fallen in love with this recipe. Such a hearty, comforting and delicious meal for chilly and windy nights!
Vintage Kitty says
This warms my heart Jagruti! Keep warm and bon appetit!
Angela says
The recipe says 4 servings but makes more like 6-8 servings. I upped the dried seasonings to 3/4 tsp and omitted the fresh thyme because I didn’t have any. I also subbed 2 cups of diced chicken for some of the veggies. Baked 45 min in a 12″ x 8″ dish. Worked perfectly. Best pot pie recipe I have ever used! Creamy and delicious; worthy of company.
Vintage Kitty says
GLad to hear you enjoyed the recipe Angela!
Deb says
I was looking for a pot pie recipe with sweet potatoes, so thank you! If I make the filling ahead of time and refrigerate it, do I need to cover the pastry with foil to keep it from getting too brown as the filling heats back up? Thanks so much!
Vintage Kitty says
I would first bake the filling until heated then top with pastry and bake further. I’ve found that raw pastry often sticks to foil. Hope that helps!
R. Scott says
Sounds amazing! Minor question: you state “deglaze the pan with the cognac.” Can I assume that you mean the pot?(after transferring the vegetables)… there is no mention of a pan prior. I’m making this as I type!!😄🤪!
Vintage Kitty says
Yes, I use pan and pot interchangably. SOrry for the confusion.