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.

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Prep time20 min
Cooking time50 min
Portions6
DifficultyEasy

Ingredients

Crust

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

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Crust

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.
When ready to assemble pie, roll dough on lightly floured surface from center to edges to form 10-inch circle.

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