Makes 6 servings
Comforting and delicious meals are top of mind during the colder months. We’ve created a hearty and flavorful Root Vegetable Pot Pie using Wesson Canola Oil that will be your new favorite winter meal. Seasonal root vegetables are seasoned to perfection and baked inside our Wesson Basics Pie Crust, found on our Recipes & Ideas page. This flaky and tender pastry is cooked until golden brown, with the vegetables and herbs creating the most delicious aroma that will be making you hungry.
Combine flour, salt, and baking powder in a bowl.
Pour over oil then pour over boiling water, mix with a spoon to form a dough.
Place the dough in between two sheets of parchment paper and roll into a shape slightly larger than your casserole dish.
Pot Pie Filling
Bring a large pot of water to a boil, add potatoes, carrots, and parsnips. Simmer for 10 minutes or until vegetables are just tender. Drain and set aside.
In the same large pot add onions, celery, thyme, salt, pepper, and oil. Cook over medium heat until onions are translucent, about 5 minutes.
Add flour, stirring frequently for about 1 minute. Add vegetable stock, bring to a simmer, stirring until the sauce is bubbling and thickened. Add vegetable mixture along with frozen peas and cream.
Bring back to a simmer, add the nutmeg. Add salt and pepper to taste.