Go Back
–+ servings
Roasted Autumn Vegetable Pot Pies

Cozy Up with Roasted Autumn Vegetable Pot Pies

Enjoy the warm, comforting flavors of Roasted Autumn Vegetable Pot Pies, perfect for a cozy dinner with family and friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Butternut Squash Adds rich sweetness; can substitute with pumpkin.
  • 2 medium Carrots Provide a slightly sweet crunch; parsnips can be used instead.
  • 1 cup Parsnips Contribute nutty flavor; can replace with turnips.
  • 1 cup Sweet Potatoes Offer caramel-like sweetness; substitute regular potatoes if preferred.
  • 1 cup Brussels Sprouts Add savory flavor; broccoli can be substituted.
  • 1 medium Onion Lays the groundwork for flavor; shallots can substitute.
  • 2 cloves Garlic Infuses savory richness; garlic powder works in a pinch.
  • 1 teaspoon Fresh Thyme Adds aromatic depth; dried thyme can substitute.
  • 1 teaspoon Fresh Rosemary Provides fragrant highlights; use dried in smaller amounts.
For the Sauce
  • 2 tablespoons Butter Enriches the sauce; can substitute with plant-based butter.
  • 3 tablespoons All-Purpose Flour Thickens the sauce; gluten-free flour blend can be used.
  • 2 cups Vegetable Broth Forms the liquid foundation; use low-sodium to control salt.
  • 1 cup Heavy Cream Adds thickness; coconut cream can be vegan substitute.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Crust
  • 1 sheet Puff Pastry Flaky topping; use thawed homemade or store-bought.
  • 1 large Egg For egg wash; can use plant milk for vegan option.

Equipment

  • Oven
  • large mixing bowl
  • Skillet
  • baking sheet
  • Round cutter

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) for perfect golden crust.
  2. In a large mixing bowl, combine chopped butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, fresh thyme, and rosemary.
  3. Spread the vegetables on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
  4. In a skillet, melt butter over medium heat, then sauté onions and garlic for around 5 minutes until fragrant.
  5. Add all-purpose flour to form a roux, stirring constantly for 1-2 minutes until lightly golden.
  6. Gradually whisk in vegetable broth and bring to a simmer. Allow it to thicken for about 3-4 minutes.
  7. Stir in heavy cream and roasted vegetables, mixing well and adjusting seasoning with salt and pepper.
  8. Roll out puff pastry to 1/8-inch thick and cut out rounds slightly larger than your serving bowls.
  9. Spoon filling into bowls and cover with pastry rounds, pressing edges to seal.
  10. Beat an egg and brush over the tops of pastry for a golden finish.
  11. Bake for 20-25 minutes until pastry is puffed and golden brown.
  12. Let pot pies cool slightly before serving to set the filling.

Nutrition

Serving: 1pot pieCalories: 400kcalCarbohydrates: 40gProtein: 10gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 750mgFiber: 6gSugar: 5gVitamin A: 12000IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Allow pot pies to cool slightly before serving for best results.

Tried this recipe?

Let us know how it was!