roasted vegetable and boursin pie

★★★★★ 5 Reviews
InformaticsRN avatar
By Shirley Schiavone
from Vineland, NJ

I made this when my vegetarian stepson came to visit. It's a spin off of another recipe I had previously made.

Blue Ribbon Recipe

A fresh approach to pot pie! The Boursin cheese and veggies are absolutely scrumptious. This would be lovely served in a puff pastry shell as well. Your biggest meat lover won't miss the meat in this vegetarian dinner.

— The Test Kitchen @kitchencrew
serves 6-8
prep time 2 Hr
cook time 40 Min
method Bake

Ingredients For roasted vegetable and boursin pie

  • 2 md
    squash, fresh (green or yellow)
  • 2 md
    red bell peppers
  • 2 md
    green bell peppers
  • 1 md
  • 1 pkg
    butternut squash
  • 1 pkg
    refrigerated pie crusts (room temperature)
  • 5 oz
    Boursin cheese, garlic & herb (room temperature)
  • 4 oz
    cream cheese (room temperature)
  • Italian salad dressing
  • olive oil, extra virgin
  • honey

How To Make roasted vegetable and boursin pie

  • 1
    Preheat oven to 450 F. Cut squash, peppers, and onion into bite-size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway through baking. When done, take out and set aside.
  • 2
    Cut the butternut squash into bite-size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers, and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
  • 3
    Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
  • 4
    Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
  • 5
    Top with second pie crust. Crimp edges and put 6 cuts into the crust (to vent).
  • 6
    Place in the middle of the oven and bake for 40 - 45 minutes until the crust is golden.
  • 7
    Let stand for 10 minutes. Cut into wedges and serve warm.