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Roasted Autumn Vegetable Pot Pies

Delicious Roasted Autumn Vegetable Pot Pies for Cozy Nights

These Roasted Autumn Vegetable Pot Pies are a comforting mix of seasonal vegetables wrapped in flaky pastry, perfect for cool evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 pies
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium Butternut Squash Can substitute acorn squash
  • 2 medium Carrots Parsnips can be used for a more earthy flavor
  • 1 medium Parsnips Can be omitted or replaced with additional carrots
  • 2 medium Sweet Potatoes Regular potatoes can be used
  • 1 cup Brussels Sprouts Can use broccoli or green beans
  • 2 tablespoons Olive Oil Vegetable oil or melted butter can substitute
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
  • 1 tablespoon Fresh Thyme Substitute with dried thyme if needed
  • 1 tablespoon Fresh Rosemary Can omit or use other fresh herbs
For the Sauce
  • 4 tablespoons Butter Substitute with olive oil for a dairy-free version
  • 1 medium Onion Shallots can be used for a milder taste
  • 2 cloves Garlic Garlic powder can be substituted
  • 3 tablespoons All-Purpose Flour Can swap with cornstarch for gluten-free
  • 2 cups Vegetable Broth Chicken broth can be used for a non-vegetarian option
  • 1 cup Heavy Cream Use half-and-half or dairy-free cream alternative
For the Topping
  • 1 sheet Puff Pastry Ensure it’s thawed before use
  • 1 large Egg Milk can be used for dairy-free wash

Equipment

  • oven
  • Baking Sheet
  • Mixing Bowl
  • Large Pan
  • Rolling Pin

Method
 

Steps
  1. Preheat the oven to 400°F (200°C). Gather baking sheets and a large mixing bowl.
  2. In a mixing bowl, combine cubed butternut squash, chopped carrots, parsnips, sweet potatoes, and halved Brussels sprouts. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss until coated.
  3. Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes until tender and caramelized, stirring halfway.
  4. Melt butter in a large pan over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent.
  5. Stir in flour for 1-2 minutes until golden and slightly thickened into a roux.
  6. Gradually whisk in vegetable broth, simmering for 3-4 minutes until thickened.
  7. Fold in heavy cream and roasted vegetables until well combined. Adjust seasoning as needed.
  8. Roll out puff pastry to 1/8 inch thickness. Cut out circles larger than the serving bowls.
  9. Fill bowls with the creamy vegetable mixture. Place puff pastry rounds over the filled bowls and seal the edges.
  10. Beat an egg for wash and brush over the pastry lids.
  11. Bake for 20-25 minutes until pastry is golden brown.
  12. Allow cooling briefly before serving to set the filling.

Nutrition

Serving: 1pieCalories: 450kcalCarbohydrates: 45gProtein: 8gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Allow leftover pot pies to cool completely before storing. They can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat at 350°F (175°C) for 25-30 minutes.

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