I have a weakness for pot pies. There's a memory that I can still picture, sitting in my grandmother's kitchen, smell of the pot pie in the oven. It's comforting to me and one of the reasons I love making pot pies. This root vegetable version has quite a few ingredients but is primarily just a lot of chopping. It's hearty, filling, and can easily be doubled or tripled depending on how many people you need to feed. Also feel free to swap the root vegetables based on what you have/what you can find!
As mentioned above, you can really use whichever roots you have on hand for this root vegetable pot pie. I recommend keeping the turnips and/or celeriac to a lower amount so that the flavors stay balanced. I also like to swap out the flours-spelt and rye flour make for a lovely biscuit flavor.
Root Vegetables: Any root vegetables would be great in this pot pie. Try it with sweet potatoes and celeriac.
Legumes: This recipe would also be good with cannellini or pinto beans.
Crust: Try this pot pie with a traditional crust. I use this recipe for a whole wheat crust.
The ultimate vegetarian comfort food, this root vegetable pot pie uses root vegetables as the base in a creamy sauce and topped with homemade whole wheat biscuits.
Tips & Tricks: Cover your dutch oven to bring the broth to a boil more quickly. This will also help preserve the crispness of the root vegetables.
Smaller diced vegetables will cook more quickly while larger chopped vegetables will retain more crispness. Depending on your preference, you can adjust the size of the vegetables and the cook time on the stove.
Stock up: get the pantry ingredients you will need: navy beans, rutabaga, carrots
Links: Biscuit recipe adapted from The Faux Martha.
Nutrition: see the information.
If you're new to experimenting with root vegetables, rutabaga is a great place to start. You don't have to peel it and the flavor is nice but not overwhelming or too bitter. Plus, it works well when combined with other root vegetables like in this vegetable pot pie.
Creamy Polenta with Roasted Root Vegetables
Roasted Root Vegetable Salad
Roasted Rutabaga Pasta with Cashew Sauce
Gosh I can't take it how delicious all your foods look like! Wish I was good in the kitchen too, these looks amazing!
Looks great! Pretty photos too 🙂
Rebecca
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Any suggestions for ways to make it non dairy? Perhaps coconut milk? Delicious regardless and I will surely try it!
You could do all broth or I'd actually go with almond or oat milk (I'd be concerned the coconut milk would impart too much coconut flavor)!
I wonder if I double this in my bigger Dutch oven, if I'll need to double the biscuits or if it will still be enough to cover the top. What size Dutch oven did you use? This reminds me of the cassoulet, which was sooo delicious.
Hi Daniel- I'd double the biscuits too as the dough wasn't very much (it barely covered the top of a 3qt dutch oven.) I think if you doubled the recipe entirely and used a 5 or 6qt dutch oven, you would be good to go!
Since going vegetarian 15 years ago, there's a couple things I still miss, and one of the foods I miss most is pot pie! thank you for this inspiring recipe. Comfort food at it's finest.
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Wow, I really need this in my life right now! Looks so comforting and delicious. I also had a container questions: could I use a 12 inch cast iron skillet to make this? Would I have to double up on everything, including the biscuits, or would the recipe work as is? Thank you very much! 🙂
You can definitely use the cast iron skillet and if I had to guess, the recipe would work as is but your biscuit topping might be a bit more sparse. My dutch oven is around 9" and the filling would be okay in the 12".
As a kid, I detested pot pie/shepherds pie or anything of the sort. But as an adult, I took a big scoop of a delicious looking vegetable dish topped with biscuits at a potluck, and wanted to know where this kind of thing had been all my life? This looks like an absolutely delicious cozy meal!! I am pinning this to make myself!
I just made this... delicious...thank you!! x
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Although it's not yet winter here in the Northeast, it is chilly and blustery today. I made this and it is absolutely perfect for a fall day. So good and very easy to make.
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I made this last night and it was really good! I've been wanting a good pot pie recipe since becoming vegetarian and I think this is it. I didn't have rutabaga or white potatoes so I used turnip and sweet potato instead. I also added green peas and doubled the biscuits. I made it in my cast iron dutch oven and it was perfect!! Thanks!
We LOVE root vegetables in our home - particularly turnips & rutabaga! Thanks for another delicious veggie recipe!
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I made this tonight and it was so delicious and easier to make than I'd anticipated! I took your advice and doubled the biscuit recipe to cover more of my 5.5 qt Dutch oven. I used all purpose flour for the biscuits and they came out great. I will definitely make this again because it was such a good hearty vegetarian meal. Thank you!
I made this recipe last night and it was so delicious! I was surprised at how well the biscuits turned out (they started sinking, but magically came back to the top)! Thank you for this one!
I made this two weeks ago and I'm making it again tonight. Simply delicious!
I made this and it was utterly delicious.
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This is one of my favourites - I have made it time and time again. I make it in four small dishes and freeze to take to work for lunches.
Can you freeze the leftovers of this recipe?
You might be able to but I would recommend maybe freezing it before baking.
I own a catering company in Las Vegas and we will be adding this to our repertoire of recipes. Great Work, thank you for sharing this gem.
Delightful recipe, I have a lot of leftovers which I am eating today for work. Thank you for sharing
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Love this recipe Erin - thank you for sharing.
I made this for our house warming party (me and my partner have recently moved house) and all of my friends and family loved it
This was delicious! Me and my children had so much making this and it’s really helped lift spirits during the lockdown.
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Can this pie be frozen and maintain quality?