Name: Roasted Autumn Vegetable Pot Pies Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
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)

Jump to Recipe

If you’re craving something comforting, hearty, and packed full of vibrant fall flavors, look no further than these Roasted Autumn Vegetable Pot Pies. This dish perfectly balances the natural sweetness of butternut squash, carrots, and sweet potatoes with the earthiness of Brussels sprouts and herbs, all wrapped up in a golden, flaky puff pastry crust. Every bite feels like a warm hug, making it an ideal centerpiece for cozy dinners or special seasonal gatherings that celebrate the best of autumn’s bounty.

Roasted Autumn Vegetable Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully straightforward, relying on fresh, wholesome ingredients that each play their part in creating a symphony of flavors and textures. From the sweetness of root vegetables to the creamy richness of the filling, every item here is essential.

Butternut squash (2 cups, peeled and cubed): Adds a velvety sweetness and beautiful orange color to the filling.
Carrots (1 cup, peeled and sliced): Bring natural sweetness and a tender bite that complements the other veggies.
Parsnips (1 cup, peeled and sliced): Provide a subtle, earthy flavor with a slightly nutty undertone.
Sweet potatoes (1 cup, peeled and cubed): Infuse creaminess and a rich orange hue, enhancing both taste and appearance.
Brussels sprouts (1 1/2 cups, halved): Add a slightly crisp and robust texture, balancing out the softer vegetables.
Olive oil (2 tablespoons): Essential for roasting, it helps caramelize the veggies and enrich the overall flavor.
Salt and pepper (to taste): Basic but indispensable for seasoning every layer perfectly.
Fresh thyme (1 tablespoon, chopped): Imparts a fragrant, woodsy aroma that harmonizes beautifully with roasted vegetables.
Fresh rosemary (1 teaspoon, chopped): Offers an herbal, pine-like note that elevates the dish’s depth.
Butter (1 tablespoon): Used as the base for the savory filling, bringing richness and a silky texture.
Onion (1, chopped): Provides sweetness and builds the foundational flavor of the pot pie.
Garlic (2 cloves, minced): Adds a pungent warmth and complexity that ties the filling together.
All-purpose flour (2 tablespoons): Thickens the creamy vegetable sauce to the perfect consistency.
Vegetable broth (2 cups): Deepens the flavor and keeps the filling luscious and comforting.
Heavy cream (1/2 cup): Enriches the sauce for a silky, indulgent finish.
Puff pastry sheet (1, thawed): Creates the irresistibly flaky and golden topping every pot pie deserves.
Egg (1, beaten): Brushed on top to give the pastry that beautiful, glossy sheen after baking.

How to Make Roasted Autumn Vegetable Pot Pies

Step 1: Preparing and Roasting the Vegetables

Start by preheating your oven to 400°F (200°C). Toss the butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Spread the veggies in an even layer on a baking sheet, then roast until they are tender and caramelized, about 25-30 minutes. This roasting step intensifies their natural sweetness and gives a wonderful complexity to the filling.

Step 2: Creating the Flavorful Filling Base

While the vegetables are roasting, melt butter in a large pan over medium heat. Add chopped onion and garlic, cooking until the onions turn translucent and soft, about 5 minutes. This slow sauté builds the base flavor, rich and fragrant, setting the stage for the sauce.

Step 3: Thickening the Sauce

Sprinkle the flour over the softened onions and garlic, stirring constantly for 1-2 minutes. This cook time is crucial to remove any raw flour taste. Then gradually pour in the vegetable broth while whisking to avoid lumps. Simmer the mixture until it thickens, about 3-4 minutes, resulting in a smooth, velvety sauce.

Step 4: Combining Roasted Veggies and Cream

Add the heavy cream to your thickened sauce, then fold in the beautifully roasted vegetables. Stir everything gently to coat the veggies with the creamy sauce. Adjust the seasoning if needed with additional salt and pepper. This slurry is the heart of your Roasted Autumn Vegetable Pot Pies, hearty and soul-soothing.

Step 5: Assembling the Pot Pies

If your oven has cooled, bring it back up to 400°F (200°C). On a lightly floured surface, roll out the puff pastry and cut rounds just a bit larger than the tops of your oven-safe bowls or ramekins. Spoon the vegetable mixture evenly into each dish, then press a puff pastry round on top, sealing the edges firmly.

Step 6: Baking to Perfection

Brush the puff pastry tops with beaten egg to ensure they bake up golden and shiny. Place the filled ramekins on a baking sheet and pop them in the oven for 20-25 minutes. When the puff pastry has puffed beautifully and boasts a deep golden-brown color, your pot pies are ready to enjoy. Just let them cool for a few minutes before serving so the filling sets perfectly.

How to Serve Roasted Autumn Vegetable Pot Pies

Garnishes

A sprinkle of fresh thyme leaves or finely chopped parsley adds a lovely pop of color and freshness to contrast the rich filling. A drizzle of good quality extra virgin olive oil right before serving can also enhance the flavors with a hint of fruity brightness.

Side Dishes

These pot pies shine wonderfully alongside crisp, lightly dressed autumn greens such as arugula or kale salad. A tangy cranberry relish or a simple apple cider vinaigrette can balance the creaminess and bring a festive flair. For something heartier, roasted garlic mashed potatoes or a rustic grain pilaf make comforting companions.

Creative Ways to Present

For a charming twist, serve the filling in mini ramekins topped individually with puff pastry rounds—perfect for entertaining or portion control. Alternatively, use a large baking dish and cover it all with a full puff pastry sheet for a more communal, family-style presentation. Garnishing the edges of the bowls with twine or cinnamon sticks can add a seasonal decorative touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Roasted Autumn Vegetable Pot Pies covered tightly in the refrigerator. They will stay fresh for up to 3 days, making them a great choice for quick lunches or dinners later in the week.

Freezing

You can freeze the filling and puff pastry separately to preserve texture. Store the roasted vegetable filling in an airtight container and the puff pastry sheet wrapped tightly to prevent freezer burn. When ready to enjoy, thaw both completely before assembling and baking.

Reheating

Reheat leftovers at 350°F (175°C) for about 15-20 minutes, or until the pastry is crisp and the filling is warmed through. Avoid microwaving if possible, as this can make the crust soggy and the filling unevenly heated.

FAQs

Can I use other vegetables in Roasted Autumn Vegetable Pot Pies?

Absolutely! Feel free to experiment with vegetables like mushrooms, zucchini, or even diced pumpkin. The key is to choose vegetables that roast well and complement the existing flavors.

Is it possible to make this recipe vegan?

Yes! Substitute the butter with vegan margarine and use a plant-based cream alternative and vegetable broth. For the pastry, select a vegan puff pastry or make your own vegan crust.

How do I know when the pot pies are done baking?

When the puff pastry topping is puffed up and golden brown, and you can smell that delicious roasted aroma filling your kitchen, your pot pies are ready to come out of the oven. The filling should be bubbling gently under the crust.

Can I prepare these pot pies without puff pastry?

Definitely. You can use homemade pie crust, biscuit topping, or even phyllo dough for a lighter texture. Each alternative will bring a different but delightful character to the dish.

What wine pairs well with Roasted Autumn Vegetable Pot Pies?

A light to medium-bodied white wine such as Chardonnay or a fruity Pinot Noir pairs beautifully. These wines complement the rich creaminess and subtle sweetness of the roasted vegetables without overpowering them.

Final Thoughts

I genuinely hope you give this recipe for Roasted Autumn Vegetable Pot Pies a try soon—the cozy warmth and layers of flavor make it an autumn favorite in my kitchen. It’s the kind of dish that brings people together, nourishes the soul, and celebrates the best tastes of the season. Happy cooking and even happier eating!

Roasted Autumn Vegetable Pot Pies Recipe

★★★★★

5 from 19 reviews

Author: Rafael
Total Time: 1 hour 15 minutes
Yield: 4 individual pot pies 1x
Diet: Vegetarian

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Description

Delicious roasted autumn vegetable pot pies featuring a medley of butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts in a creamy herb sauce, topped with flaky golden puff pastry. Perfect for a cozy fall meal.

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
Prepare the vegetables: In a large bowl, toss butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts with olive oil, salt, pepper, fresh thyme, and rosemary until evenly coated.
Roast the vegetables: Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized. Remove from the oven and set aside.
Sauté aromatics: In a large pan, melt butter over medium heat. Add chopped onion and minced garlic, cooking until onions are translucent, about 5 minutes.
Make the roux: Stir in the flour, cooking and stirring constantly for 1-2 minutes to remove the raw flour taste.
Add broth and thicken: Gradually whisk in vegetable broth, bring to a simmer, and allow the sauce to thicken for about 3-4 minutes.
Finish the filling: Stir in heavy cream and roasted vegetables, combining well. Adjust seasoning with salt and pepper as needed. Remove from heat.
Preheat oven again: Make sure the oven is still at 400°F (200°C) or preheat if necessary for baking the pot pies.
Prepare the puff pastry: Roll out the thawed puff pastry on a lightly floured surface and cut into rounds slightly larger than the tops of your oven-safe bowls or ramekins.
Assemble pot pies: Divide the vegetable filling among the bowls. Top each bowl with a puff pastry round, pressing edges to seal.
Apply egg wash: Brush the tops of the puff pastry with the beaten egg to promote a golden brown finish during baking.
Bake: Place bowls on a baking sheet and bake for 20-25 minutes until the puff pastry is puffed and golden brown.
Serve: Allow pot pies to cool slightly, then serve hot for a comforting autumn meal.

Notes

Use fresh herbs for the best flavor, but dried can be substituted in a pinch.
If puff pastry is not available, use a homemade pie crust or biscuit dough though baking times may vary.
Vegetable broth can be replaced with chicken broth if not strictly vegetarian.
You can prepare the roasted vegetables a day ahead to speed up assembly on serving day.
Make sure bowls or ramekins are oven-safe to avoid accidents.
For a dairy-free version, substitute heavy cream with coconut cream and butter with a plant-based alternative.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Roasting, Baking, Sautéing
Cuisine: American