Description

A versatile seasonal pie that showcases bright spring produce or hearty autumn roots, layered with a creamy sauce and baked to golden perfection for comforting roasted veggie satisfaction.

Ingredients

Scale

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 cup fresh peas or frozen peas, thawed

1 medium zucchini, sliced

1 cup baby spinach leaves

2 carrots, peeled and cubed

2 parsnips, peeled and cubed

2 medium potatoes, cubed

1 cup mushrooms, sliced

1 leek or 1 small yellow onion, thinly sliced

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons butter or plant-based alternative

3 tablespoons all-purpose flour

1 cup vegetable broth

1/2 cup cream or plant milk alternative

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, chopped

1 sheet pie dough or puff pastry, thawed if frozen

1 egg or plant milk for brushing

salt and pepper to taste

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper

2. Toss selected vegetables with olive oil, salt, pepper, thyme or rosemary and roast for 20–25 minutes until edges caramelize

3. Meanwhile, melt butter in a skillet, sauté leek or onion and garlic until fragrant

4. Stir in flour to form a roux, then whisk in broth and cream until sauce thickens

5. Fold roasted vegetables into the sauce and let cool slightly before filling

6. Line a pie dish with dough, trim edges, add filling, top with remaining dough, seal edges and cut vents

7. Brush crust with egg wash or plant milk and bake for 30–40 minutes until golden brown

8. Let the pie rest 10 minutes before slicing and serving

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Pie
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice

Keywords: spring vegetable pie, cozy autumn pot pie, roasted veggie comfort, fall pot pie recipes, autumn vegetable stew recipe