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Recipe 44f33204da

Roasted Autumn Vegetable Pot Pies

A cozy and hearty dish perfect for autumn, featuring roasted seasonal vegetables in a creamy sauce and topped with flaky puff pastry.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dinner, Main Course
Cuisine American, Vegetarian
Servings 4 servings
Calories 450 kcal

Ingredients
  

Vegetables

  • 2 cups butternut squash, peeled and cubed Adds sweetness and creamy texture.
  • 1 cup carrots, peeled and sliced Offers a lovely crunch and a touch of earthiness.
  • 1 cup parsnips, peeled and sliced Adds a unique flavor profile with a slight sweetness.
  • 1 cup sweet potatoes, peeled and cubed Brings a nutritious twist and extra creaminess.
  • 1.5 cups brussels sprouts, halved Contributes a fantastic nutty flavor.

Aromatics and Base

  • 2 tablespoons olive oil For roasting the veggies.
  • 1 tablespoon fresh thyme, chopped Essential for autumn flavor.
  • 1 teaspoon fresh rosemary, chopped Adds aromatic touch.
  • 1 tablespoon butter For sautéing onions and garlic.
  • 1 onion, chopped onion, chopped Foundation of great flavors.
  • 2 cloves garlic, minced Adds depth of flavor.

Sauce and Filling

  • 2 tablespoons all-purpose flour Thickens the filling.
  • 2 cups vegetable broth Flavor base for pot pie filling.
  • 0.5 cups heavy cream Provides richness.

Pastry

  • 1 sheet puff pastry, thawed For the flaky topping.
  • 1 egg, beaten egg, beaten (for egg wash) Gives a golden finish.

Seasoning

  • to taste salt and pepper Basic yet essential for seasoning.

Instructions
 

Preparation

  • Preheat your 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 to combine.

Roasting Vegetables

  • Spread the vegetable mixture on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
  • Let cool slightly after roasting.

Making the Sauce

  • In a large pan, melt butter over medium heat. Add onion and garlic, cooking until the onion is translucent.
  • Sprinkle flour over the onion mixture and stir for 1-2 minutes.
  • Gradually whisk in the vegetable broth and bring to a simmer. Stir in heavy cream and the roasted vegetables, mixing well. Adjust seasoning as needed.

Assembling Pot Pies

  • Preheat the oven again to 400°F (200°C) if cooled too much.
  • Roll out puff pastry and cut into rounds larger than the tops of your oven-safe bowls. Fill each bowl with the vegetable mixture and cover with puff pastry, pressing edges to seal.
  • Brush tops with beaten egg.

Baking

  • Place the assembled pot pies on a baking sheet and bake for 20-25 minutes until the pastry is golden brown.

Serving

  • Allow pot pies to cool for a few minutes before serving to prevent spillage.

Notes

Always use fresh ingredients and avoid overworking the puff pastry for the best results.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 10gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 6gSugar: 5g
Keyword autumn pot pie, Comfort Food, Puff Pastry, Roasted Vegetables, vegetable pot pie
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