Go Back
Print

Roasted Autumn Vegetable Pot Pies

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
A comforting and hearty dish featuring roasted seasonal vegetables encased in flaky pastry, perfect for cozy autumn evenings.

Ingredients

Vegetables

  • 4 cups butternut squash (peeled and diced 1/2-inch)
  • 2 cups carrots (sliced)
  • 1 cup parsnips (chopped)
  • 8 oz cremini mushrooms (halved)

Seasonings and Oils

  • 2 tbsp olive oil
  • 1 tsp fresh thyme (chopped)
  • 1 tsp kosher salt (divided, to taste)
  • 0.5 tsp black pepper (freshly ground)
  • 2 tbsp unsalted butter

Base and Thickener

  • 1 medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp all-purpose flour
  • 2 cups vegetable broth (low-sodium)
  • 0.5 cup heavy cream (or half-and-half)
  • 0.25 tsp ground nutmeg (optional)
  • 0.5 tsp kosher salt (to taste)
  • 0.25 tsp black pepper (to taste)

Pastry and Egg Wash

  • 1 sheet puff pastry (thawed; or 1 single pie crust)
  • 1 egg beaten with 1 tbsp water (egg wash)

Finishing

  • Flaky salt (for finishing, optional) Flaky salt (for finishing, optional)

Instructions 

  • Roast the vegetables: Toss butternut squash, carrots, parsnips, and mushrooms with olive oil, thyme, 0.5 tsp salt, and black pepper. Roast at 400°F (200°C) for 25-30 minutes.
  • Prepare the filling: In a large skillet, melt butter over medium heat. Add diced onion and garlic; cook until translucent. Stir in flour and cook for 1 minute. Gradually add vegetable broth, heavy cream, nutmeg, remaining salt, and pepper. Simmer until thickened.
  • Combine roasted vegetables with the sauce. Roll out puff pastry and cut to fit your baking dish. Fill with vegetable mixture, cover with pastry, and seal edges. Brush with egg wash.
  • Bake at 400°F (200°C) for 20-25 minutes until golden brown. Finish with flaky salt if desired.

Notes

For a vegetarian option, ensure the broth is vegetable-based and use plant-based cream and pastry.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Vegetables