Growing up, my mom’s homemade chicken pot pie was one of my favorite foods. She made it with the most delicious celery seed crust, and everyone in my family was always excited to have it for dinner!
This year my New Year’s Resolution was to stop cooking meat at home. While I’ve found many new veggie based recipes that I love, I still sometimes long for old favorites, like chicken pot pie.
Thus, I set out to make a vegetarian friendly version of my mom’s chicken pot pie that’s just as filling and flavorful as the original! I feel like I’ve done her recipe justice with this version. This rustic pot pie is full of hearty root vegetables wrapped in the most delicious savory pie crust I’ve ever eaten.
This pie is filling and delicious, and I didn’t miss the chicken at all! I used carrots, parsnips, sweet potato, and rutabaga for my pie, but you could easily substitute your own favorite root veggies!
Root Vegetable Pot Pie
Celery seed crust
- 2/3 cup vegetable shortening, cold
- 2 cups all purpose flour
- 2 teaspoon celery seed
- 1 teaspoon salt
- 4-5 tablespoon cold water
- 1/3 cup unsalted butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, cut into 1/2 inch cubes
- 1 large parsnip, peeled and cut into 1/2 inch cubes
- 1 large sweet potato, peeled and cut into 1/2 inch cubes
- 1 rutabaga, peeled and cut into 1/2 inch cubes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup all purpose flour
- 1/4 cup dry white wine
- 1 1/2 cup vegetable broth
- 1 tablespoon fresh thyme, chopped
- Make the crust by combining shortening, flour, celery seed, and salt. Cut the shortening into the flour with your hands or a pastry cutter, until the shortening is the size of small peas. Add water, 1 tbsp at a time, stirring with a fork until dough comes together. Divide the dough into 1/3 and 2/3 portions. Form each portion into a disk, wrap with plastic wrap, and chill in the fridge for at least 30 minutes. Dough can be made up to 2 days in advance and chilled in the fridge until ready to use.
- Preheat oven to 425F.
- In a large saucepan, melt butter over medium heat. Add onion, and cook until softened, about 5 minutes.
- Add garlic, and cook until fragrant, about 30 seconds.
- Add carrots, parsnips, potato, rutabaga, salt, and pepper, and stir. Cover and cook for 10-15 minutes, stirring occasionally, until veggies have softened slightly.
- Add flour, and stir until veggies are well coated. Cook until flour is golden brown, about 1-2 minutes.
- Add white wine, and cook for 1 minute. Next, add vegetable broth and thyme, and bring to a simmer. Let simmer for 5 minutes. Remove mixture from the heat, and let cool while you roll out the dough.
- On a well floured surface, roll the larger of the two portions of dough until it is large enough to line a 9 inch pie dish. Carefully transfer the dough into the pie dish, and press it into the dish to conform to its shape. Do not trim the edges of the dough.
- On the well floured surface, roll the smaller portion of dough until it is large enough to cover the top of the pie.
- Spoon all the filling into the pie shell, making sure it is evenly distributed throughout the dish.
- Top with the second disk of dough, and crimp the edges of the dough together. Cut 2 one inch slits into the top of the dough.
- Bake for 35 minutes, or until golden brown on top. Let cool for 5 minutes, then enjoy!