Go Back
–+ servings
Roasted Autumn Vegetable Pot Pies

Cozy Up with Roasted Autumn Vegetable Pot Pies Tonight

Enjoy comforting Roasted Autumn Vegetable Pot Pies filled with seasonal veggies for a cozy dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 pot pies
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Pie Filling
  • 1 cup butternut squash Adds a natural sweetness and creamy texture; swap with pumpkin for an alternative flavor.
  • 2 medium carrots Provide a pop of color and sweetness; parsnips can be used for a twist.
  • 1 cup parsnips Contribute an earthy flavor; replace with turnips or additional carrots if needed.
  • 2 medium sweet potatoes Offer richness and creaminess; regular potatoes can be a straightforward substitute.
  • 1 cup Brussels sprouts Introduce a nutty taste; can be skipped if unavailable and other veggies increased.
  • 1 medium onion Brings depth and sweetness; shallots serve as a good alternative.
  • 2 cloves garlic Lifts the overall flavor; omit if a milder taste is desired.
  • 1 teaspoon fresh thyme Enhances the filling’s depth; dried thyme can be used in its place.
  • 1 teaspoon fresh rosemary Adds aromatic notes; consider sage for a different herbal profile.
  • to taste salt Essential for seasoning; adjust this to elevate your flavor experience.
  • to taste pepper Essential for seasoning; adjust this to elevate your flavor experience.
For the Sauce
  • 2 tablespoons butter Creates a rich roux for the filling; a non-dairy butter alternative works for a vegan option.
  • 1 third cup all-purpose flour Thickens the delicious sauce; switch to cornstarch for a gluten-free choice.
  • 2 cups vegetable broth Forms the creamy sauce base; chicken broth can be used for non-vegetarians.
  • 1 cup heavy cream Imparts luxury and richness; half-and-half or coconut cream works for lighter or dairy-free recipes.
For the Crust
  • 1 package puff pastry Provides the iconic flaky crust; ensure it's thawed before use. Homemade pastry can add a personal touch.
  • 1 large egg Gives the crust a beautiful golden finish; omit for vegan preparations.

Equipment

  • Mixing bowl
  • Baking sheet
  • Large pan
  • Whisk
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine butternut squash, sweet potatoes, carrots, parsnips, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until well-coated.
  3. Spread vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  4. In a pan, melt butter over medium heat. Add onion and garlic; stir for about 5 minutes until translucent.
  5. Stir in flour, cooking for 1-2 minutes until lightly golden.
  6. Gradually whisk in vegetable broth and simmer for 3-4 minutes until thickened.
  7. Remove from heat and stir in heavy cream and roasted vegetables. Adjust seasoning if necessary.
  8. If cooling, preheat oven again to 400°F (200°C).
  9. Roll out puff pastry and cut out rounds larger than your bowl diameter.
  10. Ladle vegetable mixture into bowls, top with pastry rounds, and press edges to seal.
  11. Brush pastry with beaten egg.
  12. Bake for 20-25 minutes until pastry is golden brown and puffs up.

Nutrition

Serving: 1pot pieCalories: 400kcalCarbohydrates: 50gProtein: 7gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 450mgFiber: 5gSugar: 10gVitamin A: 7000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Allow roasted filling to cool before adding to pastry to prevent sogginess. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!