Roasted Autumn Vegetable Pot Pies Recipe

Introduction

These Roasted Autumn Vegetable Pot Pies are a comforting and flavorful way to celebrate the season. Packed with tender roasted root vegetables and topped with flaky puff pastry, they make a perfect hearty meal for chilly evenings.

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)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss until vegetables are well-coated.
3. Step 3: 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.
4. Step 4: In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
5. Step 5: Stir in the flour, cooking and stirring constantly for 1-2 minutes to eliminate the raw flour taste.
6. Step 6: Gradually whisk in the vegetable broth and bring to a simmer, allowing the mixture to thicken for about 3-4 minutes.
7. Step 7: 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.
8. Step 8: Preheat the oven again if needed to 400°F (200°C).
9. Step 9: 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.
10. Step 10: Divide the vegetable mixture among the bowls. Place a puff pastry round on top of each bowl, pressing the edges to seal.
11. Step 11: Brush the tops with the beaten egg to achieve a golden brown finish during baking.
12. Step 12: Place the bowls on a baking sheet and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
13. Step 13: Allow to cool slightly before serving hot.

Tips & Variations

• Swap in other seasonal vegetables like mushrooms or sweet corn for variety.
• Use fresh herbs like sage or oregano instead of thyme and rosemary for a different flavor profile.
• For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
• If puff pastry is not available, try using a biscuit dough topping for a rustic twist.

Storage

Store any leftover pot pies covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain the crust’s crispness. Avoid microwaving if possible, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can roast the vegetables and prepare the filling a day ahead. Store it in an airtight container in the refrigerator and assemble the pot pies just before baking.

What can I use instead of puff pastry?

If puff pastry isn’t available, you can use phyllo dough, biscuit dough, or even pie crust as alternatives for the topping. Each will give a different texture but will still be delicious.

Roasted Autumn Vegetable Pot Pies Recipe

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★★★★★

4.6 from 50 reviews

• Author: Lila
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Roasted Autumn Vegetable Pot Pies are a comforting and hearty seasonal dish featuring a medley of root vegetables and Brussels sprouts roasted to perfection, combined in a creamy herb-infused sauce, and baked under a golden puff pastry crust. This recipe captures the cozy flavors of fall with fresh thyme and rosemary, making it a perfect vegetarian main course for cooler weather.

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Ingredients

Scale 1x2x3x

Roasted 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 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

Sauce and Assembly

• 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)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Prepare Vegetables: In a large bowl, combine the butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until all vegetables are evenly coated.
3. Roast Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and caramelized. Once done, remove from the oven and set aside.
4. Sauté Aromatics: In a large pan over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
5. Add Flour: Stir in the all-purpose flour and cook while stirring constantly for 1-2 minutes to cook out the raw flour taste.
6. Make Sauce: Gradually whisk in the vegetable broth and bring the mixture to a simmer. Allow it to thicken for about 3-4 minutes while stirring.
7. Combine Sauce and Vegetables: Stir in the heavy cream and the roasted vegetables, mixing well to fully combine. Season with additional salt and pepper as needed, then remove from heat.
8. Preheat Oven Again: If needed, reheat the oven to 400°F (200°C) to prepare for baking the pot pies.
9. Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet. Cut into rounds slightly larger than the tops of your oven-safe bowls or ramekins.
10. Assemble Pot Pies: Divide the vegetable and sauce mixture evenly among the bowls. Place a puff pastry round over each bowl, pressing the edges to seal the filling inside.
11. Apply Egg Wash: Brush the tops of the puff pastry with the beaten egg to ensure a golden brown, shiny finish when baked.
12. Bake: Arrange the bowls on a baking sheet and bake for 20-25 minutes until the puff pastry is risen and golden brown.
13. Serve: Allow the pot pies to cool slightly before serving hot, enjoying the melty creamy vegetable filling enclosed in a flaky crust.

Notes

• You can substitute heavy cream with a plant-based cream for a dairy-free option.
• The puff pastry can be homemade or store-bought; just ensure it is fully thawed before use.
• Feel free to add other seasonal vegetables like mushrooms or peas for variation.
• Use oven-safe bowls or ramekins capable of withstanding the baking temperature.
• For extra flavor, sprinkle some grated cheese atop before sealing the pastry if not following a vegetarian or vegan diet.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: pot pie, roasted vegetables, autumn recipe, vegetarian pot pie, puff pastry pot pie, comfort food, fall vegetables, homemade pot pie