A cozy dinner if there ever was one, this Winter Vegetable Pot Pie is made with root veggies and kale in a vegetarian gravy and baked up inside a double pie crust. See the notes for making this gluten-free. This pie freezes well, whether baked or unbaked. See the body of the post for more instructions.
- 2–9” Butter Pie Crusts, prepared (see note)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 stalk celery, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 teaspoons salt, more to taste
- 1 teaspoon ground black pepper, more to taste
- 1 teaspoon dried thyme
- 3 tablespoons (40 grams) unsalted butter, diced
- 3 tablespoons (21 grams) all-purpose flour
- 3 cups (680 grams) veggie or chicken stock
- 2 cups diced root veggies (turnips, sweet potato, radish, etc)
- 2 cup finely shredded kale
- 2 teaspoons white wine vinegar
- 2 tablespoons fresh thyme leaves
- Egg wash
- Prepare pie crusts, using these instructions, and let chill in the refrigerator for a minimum of 2 hours, or overnight.
- Heat oil over medium in dutch oven. Once hot, add onion, celery and carrot and cook for 5-7 minutes, or until they are beginning to soften. Add in garlic, salt, pepper, and dried thyme and cook for 30 seconds.
- Add in butter and flour and cook, stirring, until butter is melted.
- Slowly, stir in half a cup of stock at a time, scraping up the bottom, and stirring as you go, to ensure no lumps.
- Once all the liquid is added, add in the root vegetables, kale and vinegar.
- Bring the mixture up to a boil, then reduce the heat to simmer for about 15-20 minutes, or until the sauce is thickened and the veggies are cooked through.
- Shut off the heat and stir in the fresh thyme. Taste and adjust seasoning, adding more salt and pepper as needed.
- Transfer the filling to a shallow container and let cool completely at room temperature, or overnight in the refrigerator.
- When ready to bake, preheat the oven to 425ºF.
- Roll out one pie dough to a 12″ circle. Fit pastry in a 9” pie plate, making sure to press the pastry into the sides and the bottom.
- Transfer the winter vegetable filling inside of the pie crust and smooth over the top.
- Roll out the top crust to a 10″ circle and place on top of the filling. Seal the edges of the pie dough together and crimp as desired. Pierce a few steam holes in the center of the pie, and brush the top with an egg wash.
- Bake in the preheated oven on the lower rack for 45-55 minutes, or until the crust is light golden brown and the filling is completely heated through (reaching a temperature above 170ºF).
This pie can be made gluten-free by preparing Gluten-Free Butter Pie Crust for the pastry. You’ll also need to omit the roux (the flour and butter mixture) from the recipe. Skip that step entirely. Instead, after you add the stock to the pot, add a cornstarch slurry to the pot made up of 3 tablespoons of cornstarch whisked together with 1/4 cup veggie stock. Add half of the slurry and let it thicken. If it is not thick enough, add the rest of the slurry. This slurry will thicken the mixture without needing to add any flour to this recipe. Because you are leaving out the butter in the roux, go ahead and stir in one to two tablespoons of butter at the end to give it a light richness.
Want to switch up the crust? Instead of using a standard Butter Pie Crust, check out this Cream Cheese Pie Crust, Whole Wheat Pie Crust or Spelt Pie Crust. Note that not all of those recipes make enough for two pie crusts, so make sure to double them if need be.
Some root vegetables that work well in this recipe: sweet potatoes, rutabaga, celeriac, turnips, watermelon radish, purple top radish, parsnips + yellow potatoes
Keywords: Winter Vegetable Pot Pie