If you’ve ever dreamed of a comforting, hearty meal that bursts with vibrant flavors and wholesome textures, this Roasted Veggie Pot Pie is the answer. It’s a perfect marriage of tender, caramelized roasted vegetables enveloped in a rich, subtly spiced sauce, all tucked inside a flaky, buttery crust. Whether you’re a seasoned vegetarian or just looking to enjoy a satisfying meal packed with garden-fresh goodness, this Roasted Veggie Pot Pie will warm your soul and brighten up any dinner table.

Roasted Veggie Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple, everyday staples that come together beautifully to create a pot pie that is both colorful and deeply satisfying. Each one brings something special—whether it’s flavor, texture, or a burst of color—that makes this Roasted Veggie Pot Pie truly unforgettable.

2 cups all-purpose flour: The foundation for a flaky and tender pie dough crust.

¾ cup unsalted butter: Adds richness and helps create a perfectly flaky dough.
¾ tsp salt: Enhances and balances the flavors in both crust and filling.

1 large egg yolk: Binds the dough and contributes a lovely golden color.
2 Tbsp water: Helps bring the dough together just right.

3 carrots, peeled and sliced: Brings sweetness and crunch when roasted.
1 medium yellow onion, sliced: Adds depth and caramelized aroma.
1½ cups Russet potato, cubed: Provides hearty texture and creaminess.

1½ cups butternut squash, cubed: Sweetens the filling with vibrant orange color.
1 cup asparagus tips: Adds freshness and a subtle bite.
1 cup broccoli florets: Offers a pleasant crunch and earthiness.

1 cup frozen peas: Little pops of sweetness that brighten the pie.
½ cup frozen corn: Adds sweetness and a pop of color.
1 stalk celery, sliced: Delivers a mild, aromatic crunch.

2 Tbsp olive oil: Crucial for roasting veggies evenly and adding a silky finish.
1 Tbsp unsalted butter: For the creamy, spiced sauce base.
½ cup all-purpose flour: Thickens the filling sauce to perfect consistency.

1½ tsp dried thyme: Provides herbal warmth and complexity.
1 tsp kosher salt: Seasoning that highlights all other flavors beautifully.
1 tsp ground cumin: Adds a smoky earthiness that complements roasted veggies.

1 tsp smoked paprika: Infuses gentle smokiness and vibrant color.
1 tsp black pepper: A subtle kick to round out the filling’s flavor.
1 14.5 oz. can vegetable or chicken broth: Creates a rich, savory base for the sauce.

½ cup milk: Adds creaminess and balances the spices in the sauce.
1 large egg, beaten: For brushing on top to develop a golden, glossy crust.

How to Make Roasted Veggie Pot Pie

Step 1: Prepare the Dough

Start by prepping your pie crust. This tender dough is the canvas for your delicious fillings. Grease and flour four mini pie pans, about 4 inches wide and 2 inches deep, setting them on a foil-lined baking sheet for easy handling. Blend flour, cold butter, and salt in a food processor until crumbly—think coarse breadcrumbs. Then add the egg yolk and just enough water to bring the dough together into a smooth ball. Divide it into four discs, wrap each in plastic, and refrigerate for at least an hour. This chilling step is key to the dough’s flakiness and ease when rolling out.

Step 2: Roast the Vegetables

Preheat your oven to a sizzling 450°F. Toss your colorful array of carrots, onions, potatoes, butternut squash, asparagus, broccoli, peas, corn, and celery with olive oil. Spread them out evenly on a foil-lined rimmed baking sheet and roast for 25 minutes until the edges caramelize and the veggies smell irresistible. Roasting brings out their natural sweetness and adds that wonderful depth that makes this Roasted Veggie Pot Pie taste so special.

Step 3: Make the Creamy Filling

While the veggies roast, melt butter in a medium skillet over medium heat. Whisk in the flour, salt, cumin, smoked paprika, and black pepper to form a smooth roux. Gradually pour in the milk and broth, stirring constantly until the sauce thickens into a luscious, creamy consistency. Once thickened, fold the roasted vegetables into this spiced mixture, creating a filling that’s rich, hearty, and just bursting with flavor.

Step 4: Assemble and Bake

Lower the oven to 375°F. On a lightly floured surface, roll each piece of chilled dough into an 8-inch circle. Gently press each circle into the prepared mini pie pans. Divide the vegetable filling evenly among the pans, then fold any excess dough loosely over the tops without sealing completely—this allows steam to escape and edges to brown beautifully. Brush the tops with beaten egg for a glossy finish, then bake 30 to 35 minutes until the crust is golden and flaky. Let your pies cool for 15 minutes before serving, so the filling sets perfectly.

How to Serve Roasted Veggie Pot Pie

Garnishes

Adding a garnish takes your Roasted Veggie Pot Pie from cozy to showstopping in an instant. Consider fresh thyme sprigs for a pop of green and herby aroma or a sprinkle of grated Parmesan to add a salty, nutty finish. A dollop of tangy crème fraîche or a spoonful of tangy mustard adds a refreshing contrast that enlivens every bite.

Side Dishes

This pot pie stands beautifully on its own, but pairing it with a crisp, fresh salad of baby greens or a zesty slaw brightens the meal and balances out the richness. For a heartier meal, garlic roasted potatoes or a simple bowl of creamy tomato soup creates a warm, welcoming complement.

Creative Ways to Present Roasted Veggie Pot Pie

For something fun, serve the pot pies in individual mini springform pans to wow your guests with personal-sized servings. You can also place the filling into a large pie crust for one beautiful family-style pie. To impress, top each mini pie with decorative pastry shapes—think leaves or lattice patterns—to make your Roasted Veggie Pot Pie truly festive and inviting.

Make Ahead and Storage

Storing Leftovers

Allow your pot pies to cool completely, then cover them tightly with plastic wrap or foil. Stored in the fridge, they stay delicious for up to 3 days, making them perfect for weekday lunches or quick dinners.

Freezing

If you want to enjoy this Roasted Veggie Pot Pie later, freezing is a great option. Wrap each mini pot pie tightly in plastic wrap and then again in foil to prevent freezer burn. They’ll keep well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the refrigerator before reheating.

Reheating

To bring your frozen or refrigerated pot pie back to life, bake it in a preheated 375°F oven for 20 to 25 minutes, or until heated through and the crust regains its crispness. Avoid microwaving to keep that wonderful flaky texture intact.

FAQs

Can I use a store-bought pie crust instead of making my own dough?

Absolutely! Using store-bought dough can save time and still yield a tasty crust. Just keep an eye on the baking time as it may vary slightly depending on the brand and thickness.

Can I substitute any of the vegetables in the filling?

Yes! The beauty of a Roasted Veggie Pot Pie is its flexibility. Swap in your favorite veggies or what’s in season. Sweet potatoes, green beans, or mushrooms all make fabulous additions.

Is this recipe suitable for vegans?

With a few tweaks, yes. Use a plant-based butter and milk alternative, and substitute the egg wash for a brush of plant-based milk mixed with maple syrup for that golden finish.

Can I make this recipe gluten-free?

Definitely! Use a gluten-free flour blend for the dough and thicken the filling with cornstarch instead of all-purpose flour. Make sure your broth is gluten-free as well.

How do I know when the pot pies are fully cooked?

You’ll want to see a golden-brown, flaky crust and a bubbly filling edge. The internal temperature should be around 165°F to ensure everything is heated through properly.

Final Thoughts

There is something so comforting and satisfying about a homemade Roasted Veggie Pot Pie that makes it a true kitchen treasure. Each bite offers a delicious blend of tender vegetables, aromatic spices, and buttery crust that feels like a warm hug. I hope you give this recipe a try and make it a beloved addition to your cooking repertoire. Trust me, once you taste this Roasted Veggie Pot Pie, it’s going to be a favorite for many meals to come!

Roasted Veggie Pot Pie Recipe

★★★★★

4.8 from 5 reviews

Author: Mariam

Total Time: 1 hour 20 minutes
Yield: 4 mini pot pies 1x
Diet: Vegetarian

Print Recipe

Description

This Roasted Veggie Pot Pie combines a flaky, buttery dough with a hearty, flavorful filling packed with roasted carrots, onions, potatoes, butternut squash, asparagus, broccoli, peas, and corn. The filling is seasoned with thyme, cumin, smoked paprika, and pepper, creating a comforting and satisfying vegetarian dish perfect for any season. Individual mini pot pies make it ideal for dinner parties or cozy family meals.

Instructions

Prepare Pie Pans: Grease and flour four mini pie pans (~4”x2” each) and place them on a foil-lined baking sheet to catch any drips during baking.

Make the Dough: Using a food processor, pulse the flour, butter, and salt until the mixture becomes crumbly. Add the egg yolk and 2-3 tablespoons of water, pulsing until the dough forms a ball. Divide the dough into four equal pieces, shape each into a disc, wrap with plastic wrap, and refrigerate for at least 1 hour or overnight.
Preheat Oven & Roast Vegetables: Preheat the oven to 450°F. Toss carrots, onions, potato cubes, butternut squash, asparagus tips, broccoli florets, peas, corn, celery, and olive oil in a large bowl until evenly coated. Spread on a foil-lined rimmed baking sheet and roast for 25 minutes. Remove and transfer back into a large bowl.
Prepare Filling Sauce: In a medium skillet, melt butter over medium heat. Stir in flour, salt, cumin, smoked paprika, and black pepper until fully combined. Slowly whisk in milk and broth, cooking and stirring frequently for 4-5 minutes until thickened.

Combine Sauce and Vegetables: Pour the thickened sauce into the bowl with roasted vegetables and gently mix until all vegetables are evenly coated with the sauce.
Reduce Oven Temperature & Roll Out Dough: Lower oven temperature to 375°F. On a lightly floured surface, roll each piece of chilled dough into an 8-inch circle. Press one dough circle into each prepared mini pie pan.
Fill and Assemble Pies: Divide the vegetable filling evenly among the four pans. Fold the excess dough over the top of each pie slightly, leaving an open top. Brush the exposed dough on top with the beaten egg to promote browning.

Bake: Bake the pies for 30-35 minutes until the dough tops are golden brown and the filling is bubbly.
Cool and Serve: Let the mini pot pies cool for about 15 minutes before serving to allow the filling to set and prevent burns.

Notes

The dough can be prepared a day ahead and refrigerated overnight for convenience.

If you prefer a fully enclosed pie, seal the edges of the dough before baking.
You can substitute vegetable broth with chicken broth if not strictly vegetarian.
For dairy-free options, use a plant-based butter and milk alternative.

Mini springform pans or similar sized ramekins can be used for baking.
Adjust seasoning to taste, especially salt and spices.
Leftover pot pie can be refrigerated and reheated in the oven for best texture.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course

Method: Roasting, Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pot pie

Calories: 380 kcal
Sugar: 6 g
Sodium: 560 mg

Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g

Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g

Protein: 7 g
Cholesterol: 70 mg

Keywords: roasted vegetable pot pie, vegetarian pot pie, mini pot pies, autumn recipe, comfort food, flaky crust pot pie