Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies are a delightfully warm and hearty meal that captures the essence of the season. Filled with colorful vegetables, creamy sauce, and topped with flaky puff pastry, they evoke the feeling of cozy family gatherings. The comforting aroma of the herbs and roasted veggies brings back memories of sharing meals with family.

I remember how my dad, James, loved to make hearty vegetable dishes on chilly days while my mom, Eva, would prepare the dessert. My sister, Jennifer, would help chop the veggies, and we’d all pitch in to make dinner special.

Your Ingredients List

• 2 cups butternut squash, peeled and cubed
• 1 cup carrots, peeled and sliced
• 1 cup parsnips, peeled and sliced
• 1 cup sweet potatoes, peeled and cubed
• 1 1/2 cups brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

My Go-To Equipment

• Large mixing bowl
• Baking sheet
• Large pan
• Oven-safe bowls or ramekins
• Rolling pin

The Simple Steps to Follow

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine the butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts.
• Drizzle the vegetables with olive oil and season with salt, pepper, thyme, and rosemary. Toss until coated.
• Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized. Remove and set aside.
• In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
• Stir in the flour, cooking for 1-2 minutes to remove the raw flour taste.
• Gradually whisk in the vegetable broth and simmer for 3-4 minutes until thickened.
• Stir in the heavy cream and roasted vegetables, mixing well. Adjust seasoning with salt and pepper, then remove from heat.
• Roll out the puff pastry on a floured surface. Cut rounds larger than the tops of your bowls.
• Divide the vegetable mixture among the bowls and cover with puff pastry rounds, sealing the edges.
• Brush the tops with beaten egg for a golden finish.
• Place the bowls on a baking sheet and bake for 20-25 minutes until the pastry is puffed and golden brown.
• Allow to cool slightly before serving hot.

Healthy Twists on a Classic

You can swap the cream for a lighter alternative, like coconut cream, if you want a dairy-free option. Adding more greens like spinach or kale can also boost the nutrition without losing that comforting flavor.

Serving Suggestions From My Table

These pot pies pair wonderfully with a fresh green salad or some crusty bread. A light drizzle of balsamic glaze over the salad adds a nice zing and balances the richness of the pies.

Getting It Just Right

Check on the pot pies during baking to ensure the pastry doesn’t over-brown. If needed, you can cover them lightly with foil until the last few minutes of baking for that perfect, golden finish.

How to Store Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 15 minutes. This keeps the pastry nice and crisp.

Enjoy Every Moment

Cooking and sharing meals remind us of what truly matters. So, gather your loved ones, enjoy making these pot pies, and savor every comforting bite.

A Few Common Questions

How can I make Roasted Autumn Vegetable Pot Pies ahead of time?

You can prepare the filling a day ahead. Just store it in the fridge. When you’re ready, assemble the pot pies with the puff pastry and bake them fresh for the best results.

Can I use frozen vegetables for Roasted Autumn Vegetable Pot Pies?

Absolutely! Frozen vegetables can save time. Just make sure to thaw and drain any excess water before mixing them into the filling for the best texture.

What should I serve with Roasted Autumn Vegetable Pot Pies?

These pot pies are delicious on their own, but pairing them with a simple salad or some crusty bread can elevate the meal. A light soup could also work well if you want something warming.

Roasted Autumn Vegetable Pot Pies

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• Author: sarah
• Total Time: 70 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A warm and hearty pot pie filled with colorful autumn vegetables and a creamy sauce, topped with flaky puff pastry.

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Ingredients

Scale 1x2x3x

• 2 cups butternut squash, peeled and cubed
• 1 cup carrots, peeled and sliced
• 1 cup parsnips, peeled and sliced
• 1 cup sweet potatoes, peeled and cubed
• 1 1/2 cups brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts.
3. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until coated.
4. Spread vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized. Remove and set aside.
5. In a large pan, melt butter over medium heat. Add onion and garlic, cooking until translucent, about 5 minutes.
6. Stir in flour, cooking for 1-2 minutes to remove the raw flour taste.
7. Gradually whisk in vegetable broth and simmer for 3-4 minutes until thickened.
8. Stir in heavy cream and roasted vegetables, mixing well. Adjust seasoning with salt and pepper, then remove from heat.
9. Roll out puff pastry on a floured surface, cutting rounds larger than the tops of your bowls.
10. Divide the vegetable mixture among bowls and cover with puff pastry rounds, sealing the edges.
11. Brush the tops with beaten egg for a golden finish.
12. Place bowls on a baking sheet and bake for 20-25 minutes until the pastry is puffed and golden brown.
13. Allow to cool slightly before serving hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 50mg

Keywords: vegetable pot pie, autumn recipes, comfort food, vegetarian dinner