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Roasted Autumn Vegetable Pot Pies Recipe

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4.4 from 124 reviews

These Roasted Autumn Vegetable Pot Pies combine a medley of tender, caramelized fall vegetables enveloped in a creamy herb-infused sauce and topped with a flaky puff pastry crust. This comforting dish is perfect for cozy autumn dinners, showcasing the natural sweetness of butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts enhanced by fresh thyme and rosemary.

Ingredients

Scale

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

Roasting and Seasoning

  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped

Pie Filling

  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup heavy cream

Pie Topping

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Roast the Vegetables: Preheat the oven to 400°F (200°C). In a large bowl, toss the butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, fresh thyme, and rosemary. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes or until tender and caramelized, stirring halfway through for even cooking.
  2. Prepare the Base Sauce: While the vegetables roast, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
  3. Make the Roux and Sauce: Sprinkle the flour over the onion and garlic mixture and stir continuously for 2 minutes to cook out the raw flour taste. Slowly whisk in the vegetable broth, ensuring no lumps form. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Reduce the heat to low and stir in the heavy cream, simmer for an additional 2 minutes. Season with salt and pepper to taste.
  4. Combine Vegetables and Sauce: Once the roasted vegetables are done, transfer them into the skillet with the creamy sauce. Gently toss to combine all ingredients thoroughly and warm through for 2 minutes.
  5. Assemble the Pot Pies: Preheat oven to 375°F (190°C). Divide the vegetable mixture evenly among individual ramekins or oven-safe bowls. Cover each with a sheet of thawed puff pastry, trimming any excess and pressing the edges to seal. Cut small slits in the top to allow steam to escape. Brush the puff pastry with beaten egg for a golden finish.
  6. Bake the Pot Pies: Place the assembled pot pies on a baking sheet and bake for 25-30 minutes, or until the puff pastry is puffed and golden brown. Remove from oven and let cool for a few minutes before serving.

Notes

  • Make sure to not overfill the ramekins to prevent spilling during baking.
  • You can substitute heavy cream with a plant-based cream for a dairy-free option.
  • For a deeper flavor, add a splash of white wine when sautéing onions.
  • Leftover pot pies can be refrigerated for up to 3 days and reheated in the oven.

Keywords: Autumn vegetable pot pie, roasted vegetable pot pie, fall recipes, vegetarian pot pie, puff pastry pot pie, cozy dinner

Find it online: https://busyrecipe.com/roasted-autumn-vegetable-pot-pies-recipe/