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.

Ingredients

Scale

For the Dough

2 cups all-purpose flour
¾ cup unsalted butter, cut into cubes
¾ tsp salt
1 large egg yolk
2 Tbsp water

For the Filling

3 carrots, peeled and sliced
1 medium yellow onion, sliced
1½ cups Russet potato, cut into ¾” cubes (~1 large potato)
1½ cups butternut squash, peeled and cut into ¾” cubes (~1 medium butternut squash)
1 cup asparagus tips
1 cup broccoli, broken into florets
1 cup frozen peas
½ cup frozen corn
1 stalk celery, sliced
2 Tbsp olive oil
1 Tbsp unsalted butter
½ cup all-purpose flour
1½ tsp dried thyme
1 tsp kosher salt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp black pepper
1 14.5 oz. can vegetable or chicken broth
½ cup milk
1 large egg, beaten (for brushing)

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