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Root Vegetable Pot Pie

Our recipe for Root Vegetable Pot Pie is comfort food all the way. Root vegetables are simmered in broth with rosemary and thyme for a wonderful rich flavor. We used carrots, potatoes, celery root and winter squash, but you can used whatever veggies you like. The veggie mixture gets topped with a plant-buttery crust that you can use to soak up the delicious sauce.
  • Cooking time50 min
  • Prep time20 min
  • Portions 6
recipe image Root Vegetable Pot Pie



  • 1 1/2 cups all-purpose flour
  • 1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil
  • 4 to 6 tablespoons ice water

Root Vegetable Filling

  • 2 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil
  • 1 sweet onion, chopped
  • 1/2 teaspoon kosher salt
  • 2 large cloves garlic, thinly sliced
  • 3 large carrots, peeled and sliced (about 2 cups)
  • 2 red potatoes, coarsely chopped (about 2 cups)
  • 1 bulb celery root, peeled and chopped (about 2 cups)
  • 2 cups coarsely chopped butternut squash
  • 3 cups vegetable stock
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary leaves, roughly crushed
  • 3 tablespoons flour
Energy (kcal)291 kcal
Energy (kJ)1222 kJ
Protein (g)8.0 g
Carbohydrate incl. fibre (g)64.0 g
Carbohydrate excl. fibre (g)56.6 g
Sugar (g)9.9 g
Fibre (g)7.4 g
Fat (g)1.1 g
Saturated fat (g)0.2 g
Unsaturated fat (g)0.6 g
Monounsaturated fat (g)0.1 g
Polyunsaturated fat (g)0.5 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)651 mg
Salt (g)1.63 g
Vitamin A (IU)19636 IU
Vitamin C (mg)27.7 mg
Calcium (mg)115 mg
Iron (mg)2.48 mg
Potassium (mg)1046 mg



  1. Add flour to medium bowl. Cut in Country Crock Plant Butter with pastry blender or two knives until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough forms. Gently knead dough with floured hands and shape into disc. Refrigerate until ready to use.
  2. When ready to assemble pie, roll dough on lightly floured surface from center to edges to form 10-inch circle.

Root Vegetable Filling

  1. Preheat oven to 400°F.    Heat 2 tablespoons Plant Butter in a large skillet on medium high heat. Add onion and salt and cook 3 minutes.  Add garlic and cook 1 minute.  Add vegetables and cook 5 minutes, stirring occasionally.
  2. Add vegetable broth and thyme and bring to a boil.  Reduce heat to simmer. Cook 10 minutes.
  3. Combine flour and ¼ cup water and slowly pour into skillet. Simmer 5 minutes or until thickened.
  4. Pour mixture into 9-inch deep pie plate. Top with crust.  Crimp edges and cut slits in crust to vent.  Bake 25 minutes or until golden brown and bubbling.