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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies

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Warm up your evenings with our Roasted Autumn Vegetable Pot Pies, a delightful dish brimming with the essence of fall! These cozy pot pies are filled with a medley of seasonal vegetables, all enveloped in flaky puff pastry. Perfect for chilly nights, this recipe is not just comforting but also easy to prepare—ideal for busy weeknights or family gatherings. Each bite offers a rich blend of flavors, enhanced by aromatic herbs like thyme and rosemary. Whether enjoyed solo or served alongside a crisp salad, these pot pies are sure to become a cherished addition to your meal rotation.

Ingredients

Scale
  • 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. Preheat oven to 400°F (200°C).
  2. In a bowl, toss butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until tender.
  3. In a pan over medium heat, melt butter; sauté onion and garlic until translucent. Stir in flour for 1-2 minutes.
  4. Gradually whisk in vegetable broth; simmer until thickened (3-4 minutes). Stir in heavy cream and roasted vegetables.
  5. Roll out puff pastry on a floured surface; cut into rounds larger than your bowls. Fill bowls with vegetable mixture and top with pastry rounds.
  6. Brush tops with beaten egg; bake for 20-25 minutes until golden brown.

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