Wesson Recipes

Root Vegetable Pot Pie

40oz Wesson Canola Oil Bottle

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.

  • Dairy, eggs, gluten
  • Ingredients

    Wesson Basics Pie Crust
    Flour, all purpose 1 3/4 cups.
    Salt, table 1/4 tsp.
    Baking Powder 1/4 tsp.
    Wesson Canola Oil 1/2 cup.
    Water, boiling 1/4 cup.
    Pot Pie Filling
    Potatoes, peeled and diced 3/4" 3 cups.
    Carrots, diced 3/4" 1 1/2 cups.
    Parsnip, peeled and diced 3/4" 1 1/2 cups.
    Onion, diced 1/2" 2 cups.
    Celery, sliced 1/2" 1 1/2 cups.
    Thyme leaves, dry 1/2 tsp.
    Salt, table 1 tsp.
    Pepper, ground 1/2 tsp.
    Wesson Canola Oil 1/3 cup.
    Flour, all purpose 1/2 cup.
    Vegetable stock 3 cups.
    Peas, frozen 1 1/2 cups.
    Cream, 35% 1 cup.
    Nutmeg, ground 1/4 tsp.
    Egg wash
    Egg, beaten 1 .
    Cheddar cheese, grated 1/2 cup.


    Pie Crust

    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.
    Set aside.

    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.

    Assembly Method
    Pour the filling into a large (9" x 13") casserole dish. press the dough onto the surface of the filling and crimp along the edges of the pan. Beat the egg with a fork. Brush the surface of the dough with a pastry brush. Sprinkle the cheese on top of the crust. Bake in a 350F pre heated oven for 45-55 minutes or until the crust is golden brown and the filling is bubbling.