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Roasted Autumn Vegetable Pot Pies

Delicious Roasted Autumn Vegetable Pot Pies to Warm Your Soul

Enjoy the comforting flavors of Roasted Autumn Vegetable Pot Pies, a vegetarian delight packed with seasonal goodness.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Filling
  • 1 medium butternut squash Provides sweetness and creamy texture; replace with acorn or pumpkin if needed.
  • 2 carrots Adds natural sweetness and vibrant color; parsnips or sweet potatoes are great alternatives.
  • 2 parsnips Brings earthy depth; can be omitted if not available.
  • 1 medium sweet potato Contributes creamy sweetness; swap in regular potatoes for a different taste.
  • 2 cups Brussels sprouts Offers a nutty flavor; green beans or broccoli can work in their place.
For the Sauce
  • 2 tablespoons butter For richness in the roux; vegan butter is a suitable alternative.
  • 1 medium onion Adds flavor; shallots can be used for a milder effect.
  • 3 cloves garlic Enhances the overall taste; optional but highly recommended.
  • 3 tablespoons all-purpose flour Thickens the sauce; use gluten-free flour for a gluten-free option.
  • 2 cups vegetable broth Serves as the liquid base; swap with chicken broth for a non-vegetarian version.
  • 1 cup heavy cream Provides a rich texture; coconut cream is perfect for those looking for a dairy-free choice.
For the Assembly
  • 1 sheet puff pastry Forms the flaky topping; consider a homemade pie crust for a personal touch.
  • 2 tablespoons olive oil Used for roasting vegetables, enhancing their flavor; avocado oil or melted butter are good substitutes.
  • 1 teaspoon fresh thyme Adds aromatic notes; dried thyme can be used instead.
  • 1 teaspoon fresh rosemary Provides a woodsy scent; dried rosemary works if fresh isn't available.
  • salt Essential for seasoning; adjust according to taste preferences.
  • pepper Essential for seasoning; adjust according to taste preferences.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Saucepan
  • Rolling Pin
  • oven-safe bowls

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare to transform them into a comforting dish.
  2. In a large mixing bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, then sprinkle salt, pepper, fresh thyme, and rosemary. Toss until evenly coated.
  3. Spread the seasoned vegetables on a baking sheet. Roast in the preheated oven for about 25–30 minutes until tender and caramelized.
  4. In a saucepan, melt butter over medium heat. Add onion and garlic, cooking until the onion is translucent.
  5. Stir in flour, cooking until bubbly. Gradually whisk in vegetable broth and thicken for about 3-4 minutes.
  6. Add heavy cream to the roux and mix in roasted vegetables. Season with additional salt and pepper if necessary.
  7. Roll out puff pastry on a floured surface. Cut pastry into circles larger than the rim of your bowls.
  8. Divide the filling among your bowls and place the pastry on top. Press down edges to seal.
  9. Beat an egg and brush the tops of the pastry with the egg wash for a golden sheen.
  10. Bake on a baking sheet for about 20-25 minutes until the pastry is golden brown.
  11. Let cool for a few minutes before serving. Enjoy your comforting Roasted Autumn Vegetable Pot Pies!

Nutrition

Serving: 1pot pieCalories: 480kcalCarbohydrates: 56gProtein: 8gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 680mgPotassium: 700mgFiber: 6gSugar: 9gVitamin A: 18000IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Store cooled pot pies in an airtight container for up to 3 days. For longer storage, freeze completely cooled pot pies for up to 2 months.

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