Roasted Autumn Vegetable Pot Pies Recipe

Introduction

These Roasted Autumn Vegetable Pot Pies capture the warm, cozy flavors of the season in a flaky puff pastry crust. Filled with a medley of caramelized root vegetables and a creamy sauce, they make the perfect comforting meal for chilly days.

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)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss until vegetables are well-coated.
3. Step 3: Spread vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and caramelized. Remove from oven and set aside.
4. Step 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. Step 5: Stir in the flour, cooking and stirring constantly for 1-2 minutes to eliminate the raw flour taste.
6. Step 6: Gradually whisk in the vegetable broth and bring to a simmer, allowing the mixture to thicken for about 3-4 minutes.
7. Step 7: Stir in the heavy cream and roasted vegetables, combining all ingredients well. Season to taste with additional salt and pepper if needed, then remove from heat.
8. Step 8: Preheat the oven again if needed to 400°F (200°C).
9. Step 9: Roll out the puff pastry sheet on a lightly floured surface. Cut it into rounds slightly larger than the tops of your oven-safe bowls or ramekins.
10. Step 10: Divide the vegetable mixture among the bowls. Place a puff pastry round on top of each bowl, pressing the edges to seal.
11. Step 11: Brush the tops with the beaten egg to achieve a golden brown finish during baking.
12. Step 12: Place the bowls on a baking sheet and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
13. Step 13: Allow to cool slightly before serving hot.

Tips & Variations

• Swap sweet potatoes with regular potatoes for a milder flavor, or add mushrooms for extra earthiness.
• Use fresh herbs like sage or oregano if you don’t have thyme or rosemary on hand.
• For a vegan version, replace butter with plant-based margarine and use coconut cream instead of heavy cream.
• Make individual pot pies in ramekins or use a larger baking dish for a family-style pot pie.

Storage

Store any leftover pot pies covered in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the puff pastry is crisp. Avoid microwaving to maintain the pastry’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the roasted vegetable filling a day ahead and refrigerate it. Assemble and bake the pot pies just before serving for the best texture.

What can I use instead of puff pastry?

If puff pastry is not available, you can use refrigerated pie crust or make a biscuit topping, although the texture and appearance will differ slightly.

Roasted Autumn Vegetable Pot Pies Recipe

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★★★★★

4.8 from 150 reviews

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

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Description

These Roasted Autumn Vegetable Pot Pies feature a comforting blend of seasonal vegetables like butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts, all roasted to caramelized perfection and enveloped in a creamy herb-infused sauce. Topped with flaky puff pastry and baked until golden brown, this hearty dish is perfect for cozy fall dinners.

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Ingredients

Scale 1x2x3x

Roasted Vegetables

• 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

Pot Pie Filling

• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream

Topping

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Prepare Vegetables: In a large bowl, combine the butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, chopped thyme, and rosemary. Toss thoroughly to coat all vegetables evenly.
3. Roast Vegetables: Spread the coated vegetables evenly 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. Sauté Aromatics: In a large pan over medium heat, melt the butter. Add the chopped onion and minced garlic. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
5. Add Flour: Sprinkle the flour over the sautéed onion and garlic. Stir continuously for 1-2 minutes to cook off the raw flour taste and form a roux.
6. Add Broth & Thicken: Gradually whisk in the vegetable broth to the pan. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens into a creamy sauce.
7. Combine Filling: Stir in the heavy cream and then fold in the roasted vegetables. Mix well to combine all ingredients evenly. Season with additional salt and pepper if needed, then remove from heat.
8. Prepare Puff Pastry: If necessary, reheat the oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface. Cut the pastry into rounds slightly larger than the tops of your oven-safe bowls or ramekins.
9. Assemble Pot Pies: Divide the vegetable filling evenly among the bowls. Place a puff pastry round on top of each bowl and press the edges to seal completely.
10. Apply Egg Wash: Brush the tops of the puff pastry with the beaten egg to ensure a shiny, golden-brown finish once baked.
11. Bake Pot Pies: Arrange the bowls on a baking sheet and bake in the oven for 20-25 minutes, or until the puff pastry is puffed up and golden brown.
12. Serve: Let the pot pies cool slightly before serving warm for a comforting autumn meal.

Notes

• You can substitute heavy cream with half-and-half for a lighter filling, though it may be less rich.
• Make sure the puff pastry is fully thawed before rolling to prevent tearing.
• Use oven-safe bowls or ramekins to safely bake and serve individual pot pies.
• For a gluten-free option, substitute all-purpose flour with gluten-free flour and use gluten-free puff pastry.
• Feel free to add other seasonal vegetables like mushrooms or peas for variety.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: roasted vegetables, autumn, pot pies, puff pastry, comfort food, vegetarian, seasonal, fall recipe