Go Back
–+ servings
Roasted Autumn Vegetable Pot Pies

Cozy Roasted Autumn Vegetable Pot Pies You’ll Love

Indulge in these Roasted Autumn Vegetable Pot Pies, a vegetarian delight celebrating seasonal produce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 pies
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 cup Butternut Squash Cubed
  • 1 cup Carrots Sliced
  • 1 cup Parsnips Chopped
  • 1 cup Sweet Potatoes Cubed
  • 1 cup Brussels Sprouts Halved
For the Filling
  • 2 tablespoons Olive Oil For roasting
  • to taste Salt
  • to taste Pepper
  • 2 teaspoons Fresh Thyme Chopped
  • 2 teaspoons Fresh Rosemary Chopped
  • 2 tablespoons Butter For sautéing
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 1 tablespoon All-Purpose Flour
  • 2 cups Vegetable Broth
  • 1/2 cup Heavy Cream
For the Crust
  • 1 sheet Puff Pastry Thawed
  • 1 Egg For wash

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • skillet
  • Rolling Pin
  • ramekins

Method
 

Preparation Steps
  1. Preheat oven to 400°F (200°C).
  2. Prepare vegetables, toss with olive oil, salt, pepper, thyme, and rosemary.
  3. Spread vegetables on a baking sheet and roast for 25 to 30 minutes.
  4. Melt butter in a skillet, add onion and garlic, sauté until translucent.
  5. Sprinkle in flour, stir for 1 to 2 minutes to create a roux.
  6. Gradually whisk in vegetable broth and simmer for 3 to 4 minutes until thickened.
  7. Stir in heavy cream and roasted vegetables, whisk to combine.
  8. Roll out thawed puff pastry, cut circles to fit your ramekins.
  9. Assemble pies by spooning filling into bowls and topping with puff pastry.
  10. Brush with beaten egg and bake for 20 to 25 minutes until golden.
  11. Let cool for a few minutes before serving.

Nutrition

Serving: 1pieCalories: 450kcalCarbohydrates: 45gProtein: 9gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 700mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 8000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize the vegetables and herbs in this recipe based on your preference.

Tried this recipe?

Let us know how it was!