Best 3 Sheet Pan Root Vegetable Pot Pie Recipes

Calling all vegetable enthusiasts and comfort food lovers! Embark on a culinary journey with our tantalizing Sheet Pan Root Vegetable Pot Pie. This delectable dish is not only a feast for the senses but also a symphony of flavors and textures that will warm your soul from the inside out. Picture tender root vegetables roasted to perfection, enveloped in a creamy and savory sauce, all nestled beneath a flaky, golden-brown crust.

In our comprehensive guide, we present two irresistible variations to satisfy every palate. The classic version features a medley of carrots, parsnips, potatoes, and celery, while the vegan delight showcases hearty sweet potatoes, butternut squash, and Brussels sprouts. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making this dish a true crowd-pleaser.

Our recipes cater to all skill levels, providing step-by-step instructions and helpful tips to ensure success. Whether you're a seasoned chef or just starting your culinary adventure, we'll guide you through the process, making sure your pot pie turns out exceptional.

So gather your ingredients, preheat your oven, and get ready to indulge in a comforting and delicious meal that celebrates the beauty of root vegetables. Your taste buds will thank you!

Check out the recipes below so you can choose the best recipe for yourself!

SHEET PAN VEGETABLE POT PIE

Sheet Pan Vegetable Pot Pie image

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 3/4 cups all-purpose flour, plus more for dusting
2 tablespoons grated Parmesan cheese
1 tablespoon granulated sugar
Fine salt and freshly ground pepper
2 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 to 4 tablespoons ice water
2 10-ounce packages cremini mushrooms, chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 pounds celery root, parsnips and/or turnips, peeled and cut into 1-inch pieces
3 carrots, peeled and cut into 1-inch pieces (halved lengthwise if thick)
1/2 head fennel, cored and thinly sliced lengthwise
2 shallots, each cut into 6 to 8 chunks
1 teaspoon chopped fresh rosemary
1 2/3 cups mushroom or vegetable broth
1/2 cup heavy cream
1 cup frozen peas

Steps:

Make the crust: Pulse the flour, parmesan, sugar and 1/2 teaspoon each fine salt and pepper in a food processor. Pulse in the shortening until the mixture looks like coarse meal. Add the butter and pulse until pea-size pieces form. Add 2 tablespoons beaten egg (reserve the rest) and 2 tablespoons ice water; pulse a few times until the dough begins to clump together, adding more water 1/2 tablespoon at a time as needed. Transfer the dough to a sheet of plastic wrap, press into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour or overnight.
Meanwhile, make the filling: Preheat the oven to 450˚ F. Toss the mushrooms with 1 tablespoon olive oil and a pinch each of kosher salt and pepper on a rimmed baking sheet. Roast until the mushrooms shrink and release some liquid, 8 to 10 minutes. Add the celery root, parsnips and/or turnips, the carrots, fennel, shallots, rosemary, 1 teaspoon kosher salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil; toss. Roast until the vegetables are tender and the mushroom liquid has evaporated, about 30 minutes.
Lightly dust a piece of parchment paper with flour. Roll out the dough on the parchment into a 12-by-14-inch rectangle. Refrigerate until the vegetables are done.
Drizzle 2/3 cup broth on the baking sheet, especially in the corners, and scrape up any browned bits. Stir in the remaining 1 cup broth, the heavy cream and peas.
Cut the dough into 3/4-inch-wide strips. Lay half the strips across the top of the sheet pan diagonally, trimming or adding extra bits as needed. Lay the remaining strips on top in the other direction. Brush the dough with the reserved beaten egg. Bake until the crust is golden and the liquid on the pan thickens, 25 to 30 minutes. Let cool 5 minutes before serving.

CURRY ROOT VEGETABLE POT PIE

Curry Root Vegetable Pot Pie image

I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.

Provided by twogingers

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1 ¾ cups sweet potato, peeled and cut into 2-inch chunks
1 ¾ cups red potatoes, peeled and cut into 2-inch chunks
1 ¾ cups parsnips, peeled and cut into 2-inch chunks
1 ¾ cups carrots, peeled and cut into 2-inch chunks
2 tablespoons olive oil
sea salt and ground black pepper to taste
1 tablespoon butter
1 cup chopped onion
2 tablespoons butter
1 ½ cups vegetable broth
½ cup whole milk
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder, or more to taste
1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g

SKILLET VEGETABLE POTPIE

Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

Tips:

Use a variety of root vegetables. This will give your pot pie a more complex flavor and texture. Some good options include potatoes, carrots, parsnips, turnips, and rutabagas.
Roast the vegetables before adding them to the pot pie filling. This will help them to caramelize and develop a richer flavor.
Use a flavorful broth. This will help to enhance the flavor of the pot pie filling. Some good options include chicken broth, vegetable broth, or beef broth.
Add some fresh herbs to the pot pie filling. This will help to brighten the flavor and add a touch of freshness. Some good options include thyme, rosemary, and sage.
Don't overcook the pot pie. The vegetables should be tender, but still have a little bit of a bite to them. Otherwise, they will become mushy.

Conclusion:

Sheet pan root vegetable pot pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover vegetables. With its crispy crust, flavorful filling, and creamy gravy, this pot pie is sure to be a hit with the whole family.