Cozy Roasted Autumn Vegetable Pot Pies for Heartwarming Dinners

Enjoy the comforting Roasted Autumn Vegetable Pot Pies, a delightful combination of seasonal veggies encased in a flaky crust.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 4 pot pies

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 cup butternut squash Provides sweetness and depth; substitute with pumpkin for a different flavor profile.
1 cup carrots Adds sweetness; use parsnips as an alternative for variety.
1 cup parsnips Brings earthiness to the dish; can be replaced with additional carrots or turnips.
1 cup sweet potatoes Offers creaminess; substitute with regular potatoes if necessary.
1 cup Brussels sprouts Adds a nutty flavor; skip or use green beans if desired.
1 medium onion Builds flavor base; shallots can serve as a substitute.
2 cloves garlic Enhances aroma and flavor.

For the Sauce

2 tablespoons butter Creates richness in the filling; use vegan butter for a dairy-free option.
2 tablespoons all-purpose flour For thickening the sauce; gluten-free flour mix can be used.
2 cups vegetable broth Base for the creamy sauce; chicken broth can be a substitute.
1 cup heavy cream Adds richness; substitute with coconut cream for a dairy-free alternative.

For the Topping

1 sheet puff pastry Creates a flaky crust; use gluten-free puff pastry for a gluten-free option.
1 large egg For wash to ensure a golden-brown finish; can be replaced with a plant-based egg wash for vegan version.

For Seasoning

2 tablespoons olive oil Used for roasting vegetables; avocado oil can be a substitute.
salt Basic seasoning for flavor enhancement.
pepper Basic seasoning for flavor enhancement.
1 teaspoon fresh thyme Adds herbal flavor; substitute with dried thyme if fresh is unavailable.
1 teaspoon fresh rosemary Complementary flavor; dried rosemary can replace it.

Equipment

Mixing bowl
Baking sheet
Skillet
round cutter
Oven

Method

Preparation Steps

Preheat your oven to 400°F (200°C).
In a generous mixing bowl, combine chunks of butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and sprinkle with salt, pepper, fresh thyme, and rosemary. Toss everything together until evenly coated.
Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
In a large skillet, melt butter over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
Sprinkle all-purpose flour over the sautéed onion and garlic, stirring continuously for 1-2 minutes. Gradually whisk in vegetable broth, allowing the mixture to simmer until thickened, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream. Fold in the roasted vegetables, ensuring everything is combined and coated.
Roll out your puff pastry and cut out pieces large enough to cover your bowls or ramekins. Keep chilled until ready to use.
Divide the vegetable filling among baking dishes or ramekins. Place the rolled puff pastry on top, pressing down to seal.
Brush the tops of the puff pastry with an egg wash for a golden finish.
Bake for 20-25 minutes until the puff pastry is puffed and golden brown.
Remove from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Perfect for chilly evenings and customizable with seasonal veggies. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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