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.
Ingredients
Scale
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
For the Filling & Sauce
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
For the Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
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
Nutrition
- Serving Size: 1 pot pie (approx. 1 bowl)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: autumn vegetable pot pie, roasted vegetable pot pie, puff pastry pot pie, vegetarian pot pie, fall recipe, cozy dinner
