Description
A warm and hearty pot pie filled with colorful autumn vegetables and a creamy sauce, topped with flaky puff pastry.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts.
- Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until coated.
- Spread vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized. Remove and set aside.
- In a large pan, melt butter over medium heat. Add onion and garlic, cooking until translucent, about 5 minutes.
- Stir in flour, cooking for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in vegetable broth and simmer for 3-4 minutes until thickened.
- Stir in heavy cream and roasted vegetables, mixing well. Adjust seasoning with salt and pepper, then remove from heat.
- Roll out puff pastry on a floured surface, cutting rounds larger than the tops of your bowls.
- Divide the vegetable mixture among bowls and cover with puff pastry rounds, sealing the edges.
- Brush the tops with beaten egg for a golden finish.
- Place 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.
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