Roasted Autumn Vegetable Pot Pies

Why Make This Recipe

Roasted Autumn Vegetable Pot Pies are perfect for fall and winter meals. They are warm, hearty, and filled with a mix of seasonal vegetables. This recipe is great for sharing with family or friends. The buttery puff pastry combined with the rich vegetable filling makes a comforting dish that everyone will love. Plus, it’s a great way to use fresh vegetables from your local market.

How to Make Roasted Autumn Vegetable Pot Pies

Ingredients

• 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)

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together the butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, and season with salt, pepper, thyme, and rosemary. Toss until well-coated.
3. Spread the vegetables on a baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and caramelized. Remove from the oven and set aside.
4. In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
5. Stir in the flour and cook while stirring for 1-2 minutes to remove the raw flour taste.
6. Gradually whisk in the vegetable broth and bring the mixture to a simmer. Cook until it thickens, about 3-4 minutes.
7. Stir in the heavy cream and the roasted vegetables, mixing well. Taste and season with more salt and pepper if needed, then remove from heat.
8. If needed, preheat the oven again to 400°F (200°C).
9. Roll out the puff pastry on a lightly floured surface. Cut it into rounds that are slightly larger than the tops of your oven-safe bowls or ramekins.
10. Divide the vegetable mixture into the bowls. Place a puff pastry round on top of each bowl, pressing the edges to seal.
11. Brush the tops with the beaten egg to get a golden brown finish when baking.
12. Place the bowls on a baking sheet and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
13. Let the pies cool slightly before serving hot.

How to Serve Roasted Autumn Vegetable Pot Pies

These pot pies are best served hot, straight from the oven. You can enjoy them as is or pair them with a simple green salad. They also make a great main course for a cozy dinner party or family gathering.

How to Store Roasted Autumn Vegetable Pot Pies

Leftover pot pies can be stored in the refrigerator for up to 3 days. To keep them fresh, cover them tightly with plastic wrap or aluminum foil. If you wish to freeze them, make sure they are completely cooled, then wrap them well and store them in the freezer for up to a month.

Tips to Make Roasted Autumn Vegetable Pot Pies

• Make sure to cut the vegetables into similar sizes for even cooking.
• Experiment with different herbs, such as sage or oregano, to add variety to the flavor.
• If you want a thicker sauce, let it simmer for a little longer before adding the heavy cream.
• You can skip the puff pastry and use a different type of crust if you prefer.

Variations

You can customize this recipe by using different vegetables based on what you have available. Sweet potatoes can be replaced with potatoes, and brussels sprouts can be swapped for green beans or peas. You can also add protein such as lentils or chickpeas for a heartier meal.

FAQs

1. Can I make these pot pies ahead of time?
Yes, you can prepare the filling and the pastry separately. Assemble them just before baking for the best results.

2. Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just make sure to thaw and drain them before mixing into the pie filling.

3. What if I don’t have puff pastry?
You can use biscuit dough or a pie crust as an alternative. Adjust the baking time according to the dough you choose.

Roasted Autumn Vegetable Pot Pies

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• Author: yolanda
• Total Time: 1 hour 10 minutes
• Yield: 4 individual pot pies 1x
• Diet: Vegetarian

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Description

Warm, hearty pot pies filled with roasted autumn vegetables and topped with buttery puff pastry. Perfect for cozy fall and winter meals.

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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 your oven to 400°F (200°C).
2. In a large bowl, mix together the butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, and season with salt, pepper, thyme, and rosemary. Toss until well-coated.
3. Spread the vegetables on a baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and caramelized. Remove from the oven and set aside.
4. In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
5. Stir in the flour and cook while stirring for 1-2 minutes to remove the raw flour taste.
6. Gradually whisk in the vegetable broth and bring the mixture to a simmer. Cook until it thickens, about 3-4 minutes.
7. Stir in the heavy cream and the roasted vegetables, mixing well. Taste and season with more salt and pepper if needed, then remove from heat.
8. If needed, preheat the oven again to 400°F (200°C).
9. Roll out the puff pastry on a lightly floured surface. Cut it into rounds that are slightly larger than the tops of your oven-safe bowls or ramekins.
10. Divide the vegetable mixture into the bowls. Place a puff pastry round on top of each bowl, pressing the edges to seal.
11. Brush the tops with the beaten egg to get a golden brown finish when baking.
12. Place the bowls on a baking sheet and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
13. Let the pies cool slightly before serving hot.

Notes

Cut vegetables evenly for consistent cooking. Try herbs like sage or oregano for variation. Thicken sauce by simmering longer before adding cream. Puff pastry can be swapped for pie crust or biscuit dough.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 pot pie
• Calories: 390
• Sugar: 6g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 45mg

Keywords: vegetable pot pie, autumn recipe, vegetarian comfort food, roasted vegetables, puff pastry