Roasted Autumn Vegetable Pot Pies
Enjoy these irresistibly cozy Roasted Autumn Vegetable Pot Pies—warm, hearty, and packed with fall flavors for the ultimate comfort meal.
Equipment
- Baking sheet
- Large Pan
- Ramekins
- Whisk
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
- 1.5 cups Brussels sprouts halved
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tbsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1 tbsp butter
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups vegetable broth
- 0.5 cup heavy cream
- 1 sheet puff pastry thawed
- 1 egg beaten, for egg wash
Instructions
- Preheat oven to 400°F (200°C). Prepare all ingredients and tools.
- Toss squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary.
- Roast vegetables on a baking sheet for 25–30 minutes until tender and caramelized.
- Meanwhile, melt butter in a pan and sauté onion and garlic until translucent.
- Stir in flour, cook 1–2 minutes, then whisk in broth and simmer until thickened. Add cream.
- Stir roasted vegetables into sauce. Adjust seasoning.
- Roll puff pastry and cut rounds slightly larger than ramekins.
- Divide filling into ramekins, top with pastry rounds, seal edges, and brush with egg wash.
- Bake at 400°F (200°C) for 20–25 minutes until puffed and golden.
- Cool slightly and serve warm.
Notes
These pot pies can be customized with different vegetables or made dairy-free/vegan by substituting plant-based cream and pastry. Perfect for fall dinners, holidays, or cozy weeknights.