Roasted Vegetable Pot Pie

Roasted vegetables made for a delicious pot pie variation.  This recipe makes 4 individual pot pies or one large.  I would suggest adding some toasted pine nuts as well. 

Over Christmas my mother-in-law shared with me her family cookbook.  Page after page was filled with interesting family recipes.  Have you wondered how to fix alligator with honey mustard sauce?  If so, have I got the cookbook for you!  I thoroughly enjoyed flipping through the pages imagining the countless family gatherings these dishes must have been shared at.  For my first family recipe I choose a pie crust.  The recipe follows below. 

 Roasted Vegetable Pot Pie



  • 3 cups coarsely chopped red cabbage
  • 2 large carrots - cut into ¾" long strips
  • 36 small brussel sprouts - halved, stems trimmed
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • dash of salt and pepper
  • 2 green onions - sliced
  • ¼ cup feta cheese - crumbled
  • 4 strips bacon - cooked, and crumbled


  • 1 tablespoon pastured butter
  • 1 tablespoon whole wheat flour
  • 1 cup milk
  • 2 garlic cloves minced
  • ¼ cup parmesan cheese


  • 1 cup whole wheat flour
  • ½ cup pastured butter
  • ¼ cup water
  • dash of salt
  • 1 pastured egg - slightly beaten

Preheat oven to 350°.  Add red cabbage, carrots, and brussel sprouts to a large glass baking pan.  Drizzle EVOO over the vegetables as well as a little salt and pepper.  Stir to coat vegetables.  Roast at 350° for about 1 hour, stirring every 15 minutes. 

In a small sauce pan melt butter over medium heat.  Stir in whole wheat flour, and then whisk in milk.  Allow to cook over medium heat, stirring occasionally, until it begins to thicken.  Stir in garlic, and parmesan.  Remove from heat and set aside.

To prepare crust; cut butter into flour until pea size.  Add water and mix just so it holds together.  Flour board and roll out.  Line 4-16 ounce ramekins with pie crust, or one 9" pie pan in preparation of the filling.

Once the vegetables are removed from the oven, add green onions, feta, crumbled bacon, and sauce.  Stir to combine.  Spoon into prepared pie pans.  Cover with remaining crust, brush crust with an egg wash, place in oven for about 45 minutes for individual pies, or 1 hour 15 minutes, for 1 large pie, or until golden brown. 

  • Posted on   01/26/09 at 03:01:57 PM   by Emily  | 
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Posted in Casserole
Tagged with Roasted Vegetables, Pot Pie

Reader Comments (3)

Joie 03/05/09 02:12:54 PM

Did your Mother in law write the cookbook? How lovely to have a collection of family memories. I try to write the date I try a new recipe in the cookbook I make it from as well as any people who are with us, tasting notes, or special occasions we are celebrating. I like flipping through and remembering, "Oh yeah, remember we made this when so and so was here?"

Emily 03/05/09 02:12:54 PM

I love the idea of leaving noes in your cookbooks. What a great way to remember. They are not recipes written by my MIL but by her extended family. It's nice to feel part of a collective family :)

Maryellen 03/05/09 02:12:54 PM

sooooo good!

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