Why Make This Recipe
Roasted Autumn Vegetable Pot Pies are a warm, comforting dish perfect for chilly days. They combine fresh, seasonal vegetables with a creamy sauce, all wrapped in flaky puff pastry. This recipe is not just delicious but also a great way to enjoy the flavors of fall. It’s an excellent choice for dinner or a cozy gathering with friends and family.
How to Make Roasted Autumn Vegetable Pot Pies
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 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
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, and season with salt, pepper, thyme, and rosemary. Toss until vegetables are well-coated.
- Spread vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized. Remove from oven and set aside.
- In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour, cooking and stirring constantly for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the vegetable broth and bring to a simmer, allowing the mixture to thicken for about 3-4 minutes.
- Stir in the heavy cream and roasted vegetables, combining all ingredients well. Season to taste with additional salt and pepper if needed, then remove from heat.
- Preheat the oven again if needed to 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface. Cut it into rounds slightly larger than the tops of your oven-safe bowls or ramekins.
- Divide the vegetable mixture among the bowls. Place a puff pastry round on top of each bowl, pressing the edges to seal.
- Brush the tops with the beaten egg to achieve a golden brown finish during baking.
- Place the bowls on a baking sheet and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
- Allow to cool slightly before serving hot.
How to Serve Roasted Autumn Vegetable Pot Pies
Serve these pot pies hot, straight from the oven. They make a hearty main dish on a chilly evening. You can also serve them with a side salad for a complete meal.
How to Store Roasted Autumn Vegetable Pot Pies
To store leftovers, let the pot pies cool completely. Cover them tightly with plastic wrap or aluminum foil and keep them in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through.
Tips to Make Roasted Autumn Vegetable Pot Pies
- For added flavor, try adding a splash of white wine while cooking the vegetables.
- Feel free to mix in other seasonal vegetables like turnips or sweet onions.
- If you want a crunchier topping, bake the pot pies a little longer.
Variation
You can use cooked chicken or turkey instead of vegetables for a heartier version. Alternatively, for a vegan option, omit the cream and use vegan puff pastry.
FAQs
Q: Can I freeze these pot pies?
A: Yes, you can freeze the unbaked pot pies. Wrap them tightly in plastic wrap and aluminum foil. When ready to bake, cook from frozen and add a few extra minutes to the baking time.
Q: What can I serve with pot pies?
A: Pot pies pair well with a fresh garden salad or roasted vegetables for a lighter meal.
Q: Can I use other types of pastry?
A: Yes, you can use pie crust or biscuit dough if you prefer, but puff pastry gives the best flaky texture.
Roasted Autumn Vegetable Pot Pies
Ingredients
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
- 1.5 cups Brussels sprouts, halved
Sauce and Seasonings
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon butter
- 1 onion, chopped large onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
Final Assembly
- 1 sheet puff pastry, thawed
- 1 egg beaten (for egg wash)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, and season with salt, pepper, thyme, and rosemary. Toss until vegetables are well-coated.
- Spread vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized. Remove from oven and set aside.
- In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour, cooking and stirring constantly for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the vegetable broth and bring to a simmer, allowing the mixture to thicken for about 3-4 minutes.
- Stir in the heavy cream and roasted vegetables, combining all ingredients well. Season to taste with additional salt and pepper if needed, then remove from heat.
Assembly and Baking
- Preheat the oven again if needed to 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface. Cut it into rounds slightly larger than the tops of your oven-safe bowls or ramekins.
- Divide the vegetable mixture among the bowls. Place a puff pastry round on top of each bowl, pressing the edges to seal.
- Brush the tops with the beaten egg to achieve a golden brown finish during baking.
- Place the bowls on a baking sheet and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
- Allow to cool slightly before serving hot.