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Roasted Autumn Vegetable Pot Pies

Cozy Roasted Autumn Vegetable Pot Pies for Warmth on Chilly Nights

Enjoy the comforting flavors of Roasted Autumn Vegetable Pot Pies, a delicious vegetarian dish perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium Butternut Squash Provides sweetness and depth; substitute with pumpkin for a different flavor.
  • 2 medium Carrots Adds color and essential vitamins; can be replaced with parsnips for additional earthiness.
  • 2 medium Parsnips Contributes a sweet, nutty flavor; replace with turnips for a more robust taste.
  • 2 medium Sweet Potatoes Adds a creamy texture when cooked; yams can be used as a substitute.
  • 1 cup Brussels Sprouts Offers a nutty taste and crunch; substitute with green beans for a lighter option.
  • 1 medium Onion Provides a flavor base for the sauce; shallots can be used for a milder taste.
  • 2 cloves Garlic Enhances overall flavor; can be omitted for a milder dish.
  • 1 tablespoon Fresh Thyme Enhances aroma and flavor depth; dried herbs can be used in smaller quantities if fresh is unavailable.
  • 1 tablespoon Fresh Rosemary Enhances aroma and flavor depth; dried herbs can be used in smaller quantities if fresh is unavailable.
For the Sauce
  • 2 tablespoons Olive Oil Used for coating vegetables; any vegetable oil can be substituted.
  • 3 tablespoons Butter Adds richness to the sauce; can be substituted with vegan butter for a dairy-free option.
  • 1 quarter All-Purpose Flour Used for thickening the sauce; gluten-free flour can be substituted for those with gluten sensitivities.
  • 2 cups Vegetable Broth Adds depth and moisture; homemade or low-sodium options can be used to reduce saltiness.
  • 1 cup Heavy Cream Provides creaminess to the filling; substitute with coconut cream for a dairy-free version.
For the Crust
  • 1 sheet Puff Pastry Offers a flaky crust; store-bought is recommended for ease, but homemade is an option for advanced bakers.
  • 1 large Egg For egg wash; omit for a vegan version or replace with a plant-based egg wash.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Skillet
  • Rolling Pin

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Roast for about 25-30 minutes.
  3. Melt butter in a skillet over medium heat. Add onion and garlic, cooking until the onion is translucent. Sprinkle in flour and whisk for about 2 minutes.
  4. Gradually add vegetable broth, whisking until smooth. Simmer for 3-4 minutes until thickened, then stir in heavy cream and roasted vegetables.
  5. Roll out puff pastry to about 1/8 inch thick and cut into rounds to fit your baking bowls.
  6. Fill each bowl with the vegetable filling and top with puff pastry. Seal the edges, brush with beaten egg, and crimp if desired.
  7. Bake for 20-25 minutes until the pastry is puffed and golden brown.
  8. Allow pot pies to cool slightly before serving. Enjoy warm.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 55gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 650mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 15000IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Feel free to swap in seasonal vegetables or boost protein with chickpeas for endless customization!

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