Veggie Pot Pie


Side Dish
Veggie Pot Pie

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Bright seasonal root veggies enveloped in a creamy sauce and topped with a flaky, golden crust mingle beautifully with other time-honored dishes.

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Servings and Ingredients

Serves 10
⅔ c. dried porcini mushrooms
4 ½ c. Hy-Vee vegetable broth, divided
9 c. fresh root vegetables, peeled and cut into 1-inch chunks (carrots, parsnips, rutabagas, turnips and/or potatoes)
¼ c. Hy-Vee Select olive oil
1 ½ tsp. Hy-Vee salt, divided
½ tsp. lemon pepper seasoning
5 thyme sprigs
2 ½ c. Hy-Vee all-purpose flour, divided
⅔ c. Hy-Vee shortening
6 or 7 tbsp cold water
6 tbsp. Hy-Vee butter
1 c. chopped onion
4 clove(s) garlic, minced
2 tsp. chopped fresh rosemary
⅓ c. whipping cream
1 egg, beaten


  1. Preheat oven to 400 degrees.
  2. Soak mushrooms in 1/2 cup broth; set aside.
  3. Toss cut-up vegetables with olive oil. Transfer to a 3-quart rectangular baking dish. Sprinkle with 1 teaspoon salt and lemon-pepper seasoning. Place thyme on top.
  4. Roast for 45 minutes, stirring halfway through. Remove and discard thyme sprigs.
  5. Meanwhile, in a large bowl stir together 2 cups flour and remaining 1/2 teaspoon salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Form dough into a ball and wrap in plastic wrap. Set aside.
  6. After vegetables have roasted for 30 minutes, in a large skillet melt butter over medium-high heat. Cook onion and garlic until soft; stir in rosemary. Add remaining 1/2 cup flour, stirring constantly to combine well. Add remaining 4 cups broth; cook until thickened and bubbly. Stir in cream. Cook 1 to 2 minutes more.
  7. Drain mushrooms; discard broth. Scatter over roasted vegetables; pour sauce over top.
  8. On a lightly floured surface, roll dough into a 15-by-10-inch rectangle. If desired, cut 1 inch off of a short side for cutouts. Cut slits in pastry to allow steam to escape. Place pastry over vegetable mixture in dish. Turn under edges of pastry; flute. Brush pastry with some of the egg. If desired, arrange cutouts on top and brush again.
  9. Bake 35 to 40 minutes or until pastry is golden brown. Let stand 20 minutes before serving.

Nutrition facts


490 Calories per serving

Amounts Per Serving

  • Total Fat: 29g
  • Cholesterol: 50mg
  • Sodium: 830mg
  • Total Carbohydrates: 48g
  • Protein: 9g

Daily Values

Vitamin A 100%
Vitamin C 30%
Iron 25%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Fall 2014.