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Roasted Autumn Vegetable Pot Pies

Cozy Up with Roasted Autumn Vegetable Pot Pies Delight

Savor the warm, hearty Roasted Autumn Vegetable Pot Pies, a vegetarian comfort food infused with seasonal flavors.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 4 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Butternut squash Can substitute with pumpkin or other squash.
  • 2 medium Carrots Can substitute with parsnips for deeper flavor.
  • 1 cup Parsnips
  • 2 cups Sweet potatoes Can substitute with regular potatoes.
  • 1 cup Brussels sprouts
  • 1 medium Onion Can substitute with shallots.
  • 2 cloves Garlic Minced
  • 1 tablespoon Fresh thyme Dried thyme can be used in lesser amounts.
  • 1 tablespoon Fresh rosemary Can substitute with sage.
  • 2 cups Vegetable broth Low-sodium option works well.
  • 1 cup Heavy cream Can substitute with plant-based cream for vegan.
Sauce
  • 2 tablespoons Butter
  • 1/3 cup All-purpose flour Can substitute with cornstarch for gluten-free.
Pastry
  • 1 sheet Puff pastry Can substitute with vegan puff pastry.
  • 1 beaten Egg For wash; omit for vegan or use almond milk.

Equipment

  • Oven
  • Baking Sheet
  • large mixing bowl
  • Large Pan

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and sprinkle with salt, pepper, fresh thyme, and rosemary. Toss to coat.
  3. Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. In a large pan, melt butter over medium heat. Add chopped onions and minced garlic, sauté for about 5 minutes until translucent.
  5. Stir in the all-purpose flour, cooking for 1-2 minutes to form a roux.
  6. Gradually whisk in vegetable broth and bring to a simmer. Cook for about 3-4 minutes until thickened.
  7. Add heavy cream to the sauce, stirring well. Fold in roasted vegetables and adjust seasoning.
  8. Roll out puff pastry on a floured surface for rounds slightly larger than your oven-safe bowls.
  9. Divide the mixture among bowls, drape pastry over them, and seal the edges.
  10. Brush pastry tops with a beaten egg and bake for 20-25 minutes until golden brown.
  11. Let cool for a few minutes before serving.

Nutrition

Serving: 1pot pieCalories: 400kcalCarbohydrates: 50gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 750mgFiber: 6gSugar: 8gVitamin A: 900IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For the best results, allow the filling to sit before assembling the pot pies. Store leftovers in an airtight container in the fridge for up to 3-4 days.

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