Recipe for Pot Pie made with Root Vegetables and Chard.

Root Veggie And Chard Pot Pie Recipe

Are you looking for a cozy and comforting meal to warm you up on a chilly day? Look no further than this root veggie and chard pot pie recipe! This hearty dish is perfect for when you need a filling meal that’s packed with flavor, but also loaded with lots of healthy veggies. Whether you’re vegetarian or just looking for a delicious meat-free meal option, this pot pie is sure to hit the spot.


  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 cups of diced root veggies (such as carrots, parsnips, turnips, and sweet potatoes)
  • 3 cups of chopped chard leaves
  • 1 can of chickpeas, drained and rinsed
  • 1 cup of vegetable broth
  • 1 tablespoon of cornstarch
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
  • 1 sheet of puff pastry


Step 1 – Cook the Veggies:

Preheat your oven to 375°F. In a large skillet over medium heat, cook the onion and garlic in the olive oil until the onion is soft and translucent, about 5 minutes. Add the diced root veggies and chard leaves to the skillet and cook until the veggies are tender, about 10-15 minutes.

Step 2 – Add Chickpeas:

Stir in the chickpeas, vegetable broth, cornstarch, thyme, salt, and pepper. Bring the mixture to a boil and then reduce the heat to a simmer. Cook until the broth has thickened slightly, stirring occasionally, for about 5-7 minutes.

Step 3 – Assemble the Pot Pie:

Transfer the veggie mixture to a 9-inch pie dish. Lay the puff pastry over the top of the dish and use a knife to cut slits in the pastry for ventilation. Bake the pot pie for 20-25 minutes, or until the pastry is golden brown and the filling is hot and bubbly. Let the pie cool for a few minutes before slicing and serving.


The beauty of this recipe is that you can use whatever veggies you have on hand. Don’t have chard? Try kale or spinach instead. Not a fan of chickpeas? Swap them out for white beans or lentils. You can also add in some protein by including some cubed tofu or seitan in the veggie mixture.


This root veggie and chard pot pie recipe is a delicious and nutritious way to enjoy a comforting meal that’s packed with veggies. It’s easy to make and customizable to your tastes, so don’t be afraid to experiment with different veggies and seasonings. Whether you’re feeding a crowd or just looking for a cozy meal for yourself, this pot pie is sure to satisfy.

Joseph Hubbard

Joseph Hubbard is a seasoned journalist passionate about uncovering stories and reporting on events that shape our world. With a strong background in journalism, he has dedicated his career to providing accurate, unbiased, and insightful news coverage to the public.

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