Roasted Root Vegetable Pie Recipe | King Arthur Baking

Ingredients

• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon table salt
• 2 tablespoons minced fresh herbs (thyme, parsley, chives)
• 8 tablespoons (113g) unsalted butter, cold, diced
• 2 ounces (57g) cream cheese, chilled and diced
• 1 to 2 tablespoons milk, as needed
• 2 1/2 cups (454g) pearl onions
• 1 cup (156g) winter squash, peeled and diced
• 2 cups (241g) rutabaga, peeled and diced
• 1 cup (128g) white turnip, peeled and diced
• 1 cup (99g) parsnips, peeled and diced
• 1 cup (92g) leeks, washed, drained and diced
• 2 cups (198g) celery root, peeled and diced
• 2 cups (283g) mushrooms, sliced
• 2 to 3 tablespoons (28g to 43g) olive oil or vegetable oil
• salt and pepper to taste
• 2 medium (454g) potatoes
• 2 large eggs
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 teaspoon dried thyme
• 1/2 to 1 teaspoon table salt