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Roasted Autumn Vegetable Pot Pies: Cozy Comfort in Every Bite


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  • Author: Isabella
  • Total Time: 1 hour 10 minutes
  • Yield: 4 individual pot pies
  • Diet: Vegetarian

Description

Comforting and hearty roasted autumn vegetable pot pies filled with a creamy mix of seasonal vegetables like squash, carrots, and mushrooms, all baked under a golden flaky puff pastry crust. A perfect cozy vegetarian meal for fall evenings.


Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 1 cup carrots, sliced
  • 1 cup parsnips, sliced
  • 1 cup mushrooms, quartered
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1/2 cup heavy cream (or coconut milk for vegan)
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash; optional for vegan)


Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss butternut squash, carrots, parsnips, mushrooms, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
  3. In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds.
  4. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in vegetable broth and cream until smooth and thickened.
  5. Add roasted vegetables, thyme, and rosemary to the sauce. Stir gently to combine, and adjust seasoning if needed.
  6. Divide the mixture into four oven-safe ramekins or small pie dishes.
  7. Cut puff pastry into rounds slightly larger than the ramekins. Place over the tops, sealing edges. Brush with beaten egg if desired.
  8. Bake for 20–25 minutes, until pastry is puffed and golden brown.
  9. Allow to cool slightly before serving.

Notes

  • For a vegan version, use coconut milk instead of cream and skip the egg wash.
  • You can add peas, sweet potatoes, or Brussels sprouts for variety.
  • These pot pies freeze well—assemble and freeze before baking for a quick future meal.
  • Pair with a crisp green salad for a complete dinner.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Roasted & Baked
  • Cuisine: American