The Ultimate Cozy Winter Meal – Winter Vegetable Pot Pie

As soon as the weather turns chilly, all I want to eat is comforting, hearty meals that warm me from the inside out. This winter vegetable pot pie definitely fits the bill! Bursting with a medley of roasted root vegetables, herbs, and a golden brown flaky crust, it makes the perfect antidote to blustery winter days.

This vegetable pot pie is comforting without being heavy or overly rich. By using a combination of veggies like carrots, parsnips, Brussels sprouts and butternut squash, you get a rainbow of flavors and colors in every bite. The vegetables roast together in the oven, developing delicious caramelized edges that add depth of flavor. Fresh thyme and rosemary punctuate the filling with woodsy notes while the cream and flour come together to form a rich, velvety sauce.

Enrobing this fabulous vegetable filling is a shattering crust made using just a few humble ingredients – flour, butter, salt, and ice water. Cutting the chilled butter into the flour creates pockets of fat that bake up light, flaky layers. Despite how impressive it looks and tastes, the crust actually comes together quite easily, even for novice bakers.

Read on for my step-by-step method for creating this spectacular winter vegetable pot pie with mouthwatering photos. Once you pull it bubbling hot from the oven, I know your family won’t be able to resist!

Ingredients You’ll Need for the Winter Pot Pie

For the filling:

• Olive oil
• Yellow onion
• Garlic
• Carrots
• Parsnips
• Butternut squash
• Brussels sprouts
• Frozen peas
• Frozen corn
• Fresh thyme
• Fresh rosemary
• Flour
• Vegetable broth
• Heavy cream or coconut milk

For the crust:

• All purpose flour
• Salt
• Butter or vegan butter
• Ice water

Step-By-Step Method for Winter Vegetable Pot Pie

First, Make the Pie Crust

Pie crust can seem intimidating but it actually comes together quite easily. The keys are using very cold butter and not over mixing.

1. Start by whisking the flour and salt together in a large bowl. Add the chilled butter cubes.
2. Use a pastry blender or two forks to cut the butter into the flour until it forms coarse crumbs with pea-sized bits of butter still visible.
3. Drizzle 4 to 5 tablespoons of ice water over the mixture while gently mixing with a fork. As soon as the dough starts to clump together, stop mixing.
4. Gather the shaggy dough into a ball and divide in half. Shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. That’s it – so easy! The pastry can be made 1-2 days in advance.

Next, Prepare the Vegetable Filling

While the dough chills, prepare the delicious vegetable filling.

1. Heat the olive oil in a large skillet over medium heat. Cook the onion and garlic for 3-4 minutes until the onion is translucent.
2. Add the carrots, parsnips, squash and Brussels sprouts. Cook for 8-10 minutes, stirring frequently, until the veggies start to caramelize around the edges.
3. Mix in the peas, corn, thyme, rosemary and season generously with salt and pepper.
4. Sprinkle the flour and stir constantly for 1 minute to toast the flour. Slowly whisk in the broth then the cream and cook for 5 minutes or until the filling has thickened to a gravy-like consistency.
5. Remove from heat and do a taste test. Add more salt, pepper or herbs if desired. Set aside while you roll out the crust.

Assemble and Bake the Pot Pie

1. Preheat your oven to 375°F.
2. On a floured surface, roll one of the pie crusts out into a 12-inch circle, slightly larger than your pie dish. Gently fit it into the dish and trim any excess overhang.
3. Pour in the filling then brush the rim with a little water.
4. Roll out the top crust and carefully place it over the pie. Trim, fold and crimp the edges to seal. Make 4-5 small slits in the center of the top crust to allow steam to escape.
5. Bake for 35-40 minutes, rotating halfway through, until the crust is beautifully golden brown.
6. Allow to cool for 10 minutes before slicing and serving with a crisp green salad. Cover and refrigerate leftovers.

Tips and Variations

• Swap out veggies according to seasonal availability or preference. Sweet potato, turnip, celery root, and mushrooms would all work wonderfully.
• For a heartier filling, add some cooked chicken, turkey or ham.
• Drizzle the baked pie with gravy or serve slices alongside for a moistening agent.
• For a pretty presentation and temperature contrast, serve with a watercress or arugula salad tossed in a zesty vinaigrette.
• Bake mini pot pies in a muffin tin for individual servings or easy transport to a potluck.
• Replace up to half the all-purpose flour with whole wheat flour for extra nutrition.
• For a flakier crust, use a ratio of half butter & half shortening or lard. Chill well before rolling.

The milk (or coconut milk) adds a lovely creaminess but the pie will still set up fine without it. Just add an extra splash of broth. For a vegan version, use vegetable shortening in place of butter.

Storing and Freezing Instructions

This pot pie stores wonderfully for 3-4 days refrigerated. It also freezes beautifully. Let it cool completely then wrap tightly in foil or plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge then reheat gently until hot, covering loosely with foil to prevent over-browning.

I hope you’ll give this winter vegetable pot pie a try on your next cold weather night in. It’s truly comfort in a crusty bowl with its nourishing filling of tender vegetables and lush sauce cradled in a shattering pastry crust. The method is easy enough for a weeknight but impressive enough to serve at your next dinner party too! If you have any pieces of the crust left over, no one would blame you for devouring them on the spot, either.

Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes (including chilling time)
Servings: 6

Enjoy! And let me know if this cozy seasonal favorite makes it into your recipe rotation. Its delicious aroma and flavors truly evoke the spirit of the winter kitchen.

Winter Vegetable Pot Pie

Print Recipe

A comforting, savory pie filled with a medley of seasonal vegetables like carrots, parsnips, and butternut squash, encased in a flaky, golden crust

• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

For the Filling:

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 parsnips, diced

1 small butternut squash, peeled and cubed

1 cup Brussels sprouts, halved

1/2 cup frozen peas

1/2 cup frozen corn

2 tablespoons fresh thyme, chopped

2 tablespoons fresh rosemary, chopped

Salt and pepper, to taste

3 tablespoons all-purpose flour

2 cups vegetable broth

1/2 cup heavy cream or coconut milk (for a vegan option)

For the Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed (or vegan butter)

4–5 tablespoons ice water

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Instructions

Prepare the Crust:

 

In a large bowl, mix together flour and salt. Add the butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Gradually add ice water, stirring until the dough comes together. Wrap in plastic and refrigerate for at least 1 hour.

Make the Filling:

 

Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened.

Add carrots, parsnips, butternut squash, and Brussels sprouts. Cook for about 10 minutes, or until vegetables start to soften.

Stir in peas, corn, thyme, rosemary, salt, and pepper.

Sprinkle flour over the vegetables, stir, and cook for 2 minutes.

Slowly add vegetable broth, stirring continuously. Bring to a simmer and let cook until the sauce thickens.

Stir in heavy cream or coconut milk, adjust seasoning, and remove from heat.

Assemble and Bake:

 

Preheat your oven to 375°F (190°C).

Roll out the pie crust on a floured surface to fit your pie dish.

Pour the vegetable filling into the pie dish.

Place the crust over the filling, trim any excess, and crimp the edges. Make a few slits in the top to allow steam to escape.

Bake for 35-40 minutes, or until the crust is golden brown.

Let cool for a few minutes before serving.

• Author: Lindsey Chastain
• Prep Time: 30 minutes
• Cook Time: 40 minutes

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