Delightfully Delicious: Roasted Squash & Cauliflower Potpie with Parker House Crust!

There are few things as comforting as chicken pot pie on a cold day. Between the veggies and chicken, the hearty stock, and the buttery crust, it’s a one pot meal which soothes the body and soul!!

At times I feel that vegetarians especially in regards to Non-Indian cuisine receive the short end of the stick. Since my mother is a vegetarian and she relishes variety in cuisines and flavors, I created this delightfully delicious Roasted Squash and Cauliflower Pot Pie spiked with a melange of fresh herbs and Asian spices. This time though I managed to steal some pictures before the pie got devoured……so I can share the recipe with you.

Roasted Squash & Cauliflower Potpie with Home Made Parker House Crust

Roasted Pumpkin & Cauliflower Simmering in a Spiked Sauce of Cinnamon, Star Anise, Rosemary, & Smoked Paprika, baked with Home Made Parker House Bread Crust – so GOOD that even the Meat Eaters Would Lick their Bowl Clean.

My favorite part – its a double dose of veges without any butter. The spongy and light texture of the parker house crust is perfect for sopping up the pie juices.

Roasted Vegetarian Potpie


For the Pie Filling:

  • 1 small butter nut squash, diced
  • 1 small cauliflower, diced
  • 2 carrots, diced
  • 2 onions, diced
  • 1 16 oz frozen pearl onions packet
  • 1 tbs fresh rosemary, chopped
  • 1 tbs fresh oregano or thyme, chopped
  • Salt and pepper to taste
  • 1 tbsp smoked paprika
  • 1 stick cinnamon
  • 2 star anise pods
  • 1/2 cup all purpose flour
  • 1/2 cup red wine or marsala
  • 4 cups vegetarian or chicken stock

For Parker House Crust:

  • 3 cups all purpose flour
  • 2 tsp kosher salt
  • 1 egg
  • 1 cup instant potato flakes
  • 2.5 tbs sugar
  • 2 tbs yeast
  • 1 egg
  • One and a half cup milk
  • 3 tbs butter


  1. For the Parker Crust – warm milk, sugar, and butter in microwave. Add yeast and let rise for 5 minutes. Blend flour, salt, potato flakes, and egg in a standing mixer. Add the milk mixture and beat on medium speed with dough hook for 5 minutes. Knead the dough for 2 minutes and leave it to rise in a well oiled bowl for 1 hour.
  2. Toss carrots, squash, pearl onions, and cauliflower with salt, pepper, and olive oil. Roast in a 400 degrees pre-heated oven for 40 minutes.
  3. Saute onions, oregano, rosemary, star anise, and cinnamon in saute pan with olive oil on medium heat until onions are softened. Add wine/marsala and boil on high until wine evaporates. Sprinkle flour and cook on medium heat for 1 minutes. Stir in salt, pepper, and smoked paprika. Add vegetable/chicken stock and boil until sauce thickens. Gently toss all the roasted vegetables.
  4. Spoon the potpie filling into eight 1-cup ramekins. Divide the Parker House Roll Dough into 8 equal balls. Working with one ball at a time, roll out the dough to a round that’s 2 inches bigger than the rim of the ramekin. Drape the dough over the rim so there’s a 1-inch overhang all around; trim any excess dough and arrange the ramekins on 2 baking sheets.
  5. Bake the potpies for about 30 minutes, until the crust is deeply golden and risen; switch the sheets halfway through baking. Let the pies rest for 5 minutes before serving. I usually smear some butter on the crust when the pies are still steaming hot.

Vegetarian Pot Pie

Now the big question – what wine to pour with these bold flavors? Richer off-dry white such as a Pinot Gris from Alsace or deep-coloured off-dry New World Rosés pairs beautifully with caramelized vegetables and spices.

Recipe adapted from Food and Wine Magazine – Original recipe click here.





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