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, 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 Pies
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
- 1-2 sheets frozen puff pastry
- 1 large egg
- 1 tablespoon whole milk
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.
- 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.
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