Roasted Autumn Vegetable Pot Pies

By Muhammad Faizan

Description

These Roasted Autumn Vegetable Pot Pies are cozy, rustic, and deeply flavorful—everything you want in a fall comfort meal. Tender roasted squash, sweet carrots, earthy mushrooms, and fragrant herbs come together in a creamy sauce, all topped with a golden, flaky puff-pastry crust. They’re perfect for a chilly evening and make a stunning vegetarian centerpiece for a seasonal dinner.

Servings

Makes 4–6 individual pot pies
(or one large 9×13 casserole-style pot pie)

Ingredients

For the Roasted Vegetables

  • 2 cups butternut squash, diced

  • 1½ cups carrots, sliced

  • 1½ cups parsnips or potatoes, diced

  • 1 cup mushrooms, sliced

  • 1 cup Brussels sprouts, quartered

  • 2 tbsp olive oil

  • Salt & black pepper, to taste

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

For the Sauce

  • 3 tbsp butter

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 3 tbsp all-purpose flour

  • 2 cups vegetable broth

  • 1 cup whole milk or half-and-half

  • ½ cup frozen peas

  • ½ tsp nutmeg (optional but recommended)

  • Salt & pepper to taste

For the Crust

  • 1 sheet puff pastry, thawed

  • 1 egg + 1 tbsp water (egg wash)

Instructions

1. Roast the Vegetables

  1. Preheat oven to 425°F (218°C).

  2. Toss squash, carrots, parsnips, mushrooms, and Brussels sprouts with olive oil, thyme, rosemary, salt, and pepper.

  3. Spread on a baking sheet and roast 25–30 minutes, stirring once, until caramelized and tender.

2. Make the Sauce

  1. In a large saucepan, melt butter over medium heat.

  2. Add onion and cook until soft, 4–5 minutes.

  3. Add garlic and cook 30 seconds.

  4. Sprinkle flour over the onions and stir for 1 minute.

  5. Slowly whisk in the vegetable broth, then the milk.

  6. Bring to a gentle simmer until thickened, 5–7 minutes.

  7. Stir in peas, roasted vegetables, nutmeg, salt, and pepper.

  8. Remove from heat.

3. Assemble the Pot Pies

  1. Spoon the filling into individual ramekins or one large baking dish.

  2. Cut puff pastry to fit over the top, leaving a little overhang.

  3. Brush with egg wash and cut 2–3 small slits to vent steam.

4. Bake

  • Bake at 400°F (204°C) for 20–25 minutes or until the pastry is golden brown and puffed.

Notes

  • You can swap in any autumn vegetables you like—sweet potatoes, turnips, or celery root work beautifully.

  • Make it vegan by using vegan butter, plant milk, and a vegan puff pastry.

  • The filling thickens as it cools; allow it to rest for 10 minutes after baking.

Tips

  • Roast, don’t boil: Roasting deepens the flavor and keeps vegetables from turning mushy.

  • Keep pastry cold: Cold puff pastry rises higher and bakes flakier.

  • Make ahead: Prepare filling 2 days in advance and store in the fridge. Add pastry just before baking.

  • Freezer-friendly: Freeze assembled but unbaked pies for up to 3 months.

Nutritional Information (per serving, approx.)

  • Calories: 420

  • Fat: 23g

  • Carbohydrates: 46g

  • Protein: 8g

  • Fiber: 6g

  • Sodium: 520mg
    (Varies depending on pastry and vegetables used.)

Health Benefits

  • High in fiber from vegetables, supporting digestion.

  • Rich in vitamins A & C, great for immune function during cold months.

  • Antioxidant-packed ingredients like squash, carrots, and Brussels sprouts.

  • Comfort-food satisfaction with a lighter, veggie-forward profile.

Q&A

Q: Can I add protein?

A: Yes! Chickpeas, white beans, cooked chicken, or turkey all work well.

Q: Can this be gluten-free?

A: Use gluten-free flour for the sauce and a gluten-free puff pastry or biscuit topping.

Q: How do I reheat leftovers?

A: Reheat in a 350°F oven for 15–20 minutes. Avoid microwaving if you want the crust to stay crisp.

Q: Can I use store-bought pie crust?

A: Absolutely. It won’t puff, but it will still bake beautifully and taste delicious.

Q: Why roast the vegetables first?

A: Roasting concentrates their natural sweetness and prevents watery filling.

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