Gathered Pot Pie with Herb-Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A cozy one-pot pie featuring tender root vegetables and flaky pastry, made with ingredients you'd find in a vintage kitchen auction. This one-pot recipe, ready in about 80 minutes, layers all-purpose flour, butter, and carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 cup all-purpose flour
• 3 tbsp butter
• 1 cup carrots
• 1 cup parsnips
• 1 cup potatoes
• 1/2 cup onion
• 2 cups chicken broth
• 1 tbsp dill
• 1 tsp thyme
• 1 sheet pastry dough

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Toss 1 cup diced carrots, 1 cup diced parsnips, and 1 cup diced potatoes with 1 tbsp melted butter; roast 25 minutes until edges are golden and tender.
2. Step 2: Melt 2 tbsp butter in a saucepan over medium heat; add 1/2 cup diced onion and cook 5 minutes until translucent. Stir in 1/4 cup all-purpose flour and cook 1 minute.
3. Step 3: Gradually whisk in 2 cups chicken broth, 1 tbsp dill, and 1 tsp thyme; simmer 5 minutes until thickened to a gravy consistency.
4. Step 4: Stir roasted vegetables into sauce; transfer to a 9-inch pie dish. Top with 1 sheet pastry dough, crimp edges, and cut vents.
5. Step 5: Bake 25-30 minutes until pastry is golden brown and filling is bubbling around edges.