Vegetable Pot Pie Recipe
Chef Ryan’s new spin! celery, carrots, onion, parsnips, turnips, sweet potato, flaky butter crust, side salad
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Ingredients
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Filling
Method
Instructions
- 1
Prepare the Vegetables
Chop the celery, carrots, onion, parsnips, turnips, and sweet potato into small, even pieces.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the onions, carrots, celery, parsnips, and turnips. Sauté for about 5 minutes until slightly tender.
- 3
Add Sweet Potato
Add the sweet potato to the skillet and continue to sauté for another 5 minutes.
- 4
Make the Sauce
Sprinkle the flour over the vegetables, stirring to combine. Slowly pour in the vegetable broth while stirring continuously. Add thyme, salt, and black pepper. Cook until the mixture thickens, about 3-5 minutes.
- 5
- 6
Assemble the Pot Pie
Pour the vegetable filling into the prepared pie crust. Cover with another layer of crust, sealing the edges and making slits on top for steam to escape.
- 7
Bake the Pot Pie
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- 8
Serve
Let the pot pie cool for a few minutes before serving. Enjoy with a side salad.
