Roasted Autumn Vegetable Pot Pies
A comforting pot pie filled with caramelized autumn vegetables and a creamy herb-scented sauce, topped with golden puff pastry.
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed Substitute with pumpkin or kabocha.
- 1 cup carrots, peeled and sliced
- 1 cup parsnips, peeled and sliced Substitute with turnips or rutabaga.
- 1 cup sweet potatoes, peeled and cubed
- 1.5 cups Brussels sprouts, halved
Sauce Ingredients
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped Dried: 1 tsp.
- 1 teaspoon fresh rosemary, chopped Dried: 1/4 tsp.
- 1 tablespoon butter Substitute with olive oil for dairy-free.
- 1 onion chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour For gluten-free, use a GF flour blend or 1½ tsp cornstarch mixed with 2 tbsp cold water.
- 2 cups vegetable broth
- 1/2 cup heavy cream Dairy-free options include coconut cream or oat cream.
Pastry
- 1 sheet puff pastry, thawed Use vegan puff pastry for vegan version.
- 1 egg beaten Can swap with plant milk for brushing.
Seasoning
- Salt and pepper to taste Salt and pepper
Instructions
Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, thyme, rosemary, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet. Roast for 25–30 minutes, stirring once, until they are tender and nicely caramelized. Remove and set aside.
Making the Sauce
- In a large skillet over medium heat, melt the butter. Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic and cook for 30–60 seconds until fragrant.
- Sprinkle in flour and cook, stirring constantly, for 1–2 minutes.
- Gradually whisk in vegetable broth until smooth, bring to a simmer, and let thicken for 3–4 minutes.
- Stir in heavy cream and fold in roasted vegetables. Adjust seasoning with more salt and pepper if needed.
Assembly and Baking
- If needed, preheat the oven again to 400°F (200°C).
- Roll out puff pastry on a lightly floured surface and cut rounds slightly larger than your ramekins.
- Divide the vegetable filling among the bowls, drape puff pastry rounds over each bowl, and press edges to seal.
- Brush each pastry top with beaten egg.
- Place bowls on a baking sheet and bake for 20–25 minutes, or until pastry is puffed and deep golden.
- Let pot pies cool for 5–10 minutes before serving hot.
Notes
Using a mixture of root vegetables gives complexity: sweet and earthy flavors, with a slightly bitter note from Brussels sprouts. Fresh herbs lift the filling—do not skip them. For more complex flavors, consider adding maple syrup before roasting the vegetables or smoked paprika in the sauce.