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Roasted Autumn Vegetable Pot Pies

Savor Cozy Roasted Autumn Vegetable Pot Pies Today

Enjoy these cozy Roasted Autumn Vegetable Pot Pies, a comforting and heartwarming dish perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 pot pies
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium Butternut Squash Can be substituted with pumpkin if unavailable.
  • 2 medium Carrots Baby carrots can be used for convenience.
  • 1 medium Parsnips Turnips can be a suitable alternative.
  • 1 large Sweet Potatoes Regular potatoes can substitute but will alter flavor.
  • 1 cup Brussels Sprouts Green beans can be an alternative if needed.
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Fresh Thyme Dried thyme can be used but in lesser quantity.
  • 1 tablespoon Fresh Rosemary Substitute with dried rosemary if necessary.
  • 2 tablespoons Butter Can replace with vegan butter for a dairy-free version.
  • 1 medium Onion
  • 3 cloves Garlic Shallots can be used for milder taste.
  • 1 tablespoon All-Purpose Flour Gluten-free flour can be used for gluten-free variant.
  • 2 cups Vegetable Broth
  • 1 cup Heavy Cream Substitute with plant-based cream for a vegan option.
For the Crust
  • 2 sheets Puff Pastry Vegan puff pastry can be used for a plant-based dish.
  • 1 large Egg (Beaten) Skip or use almond milk for vegan version.

Equipment

  • Oven
  • Baking Sheet
  • large bowl
  • Pan
  • Rolling Pin

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chopped butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, fresh thyme, and rosemary. Toss to coat.
  3. Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  4. Melt butter in a pan over medium heat. Add diced onion and minced garlic, sauté for about 5 minutes until translucent.
  5. Sprinkle flour into the pan, stirring continuously for 1-2 minutes to create a roux.
  6. Gradually add vegetable broth while whisking to combine, simmer for 3-4 minutes until thickened.
  7. Fold roasted vegetables into the creamy sauce, adjusting seasoning with salt and pepper. Allow to cool slightly.
  8. Roll out the puff pastry to ¼-inch thick. Cut out circles to fit your baking bowls.
  9. Distribute filling among bowls and place puff pastry rounds on top, sealing edges well.
  10. Brush the tops with beaten egg for a golden finish.
  11. Bake for 20-25 minutes until golden and flaky.
  12. Allow to cool slightly before serving.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 45gProtein: 10gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store cooked pot pies in an airtight container for up to 3-4 days. Unbaked pot pies can be frozen for up to 2 months, baking directly from the freezer.

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