Description

Roasted Autumn Vegetable Pot Pies are the perfect dish to embrace the cozy vibes of fall. These comforting pies are filled with a delightful medley of seasonal roasted vegetables and enveloped in flaky puff pastry, making them an ideal choice for chilly evenings. Whether you’re hosting a family dinner, enjoying a night with friends, or celebrating a special occasion, these pot pies will impress and satisfy everyone at your table. The rich flavors combined with the golden, crispy crust create a heartwarming meal that’s not only delicious but also packed with nutrients. With straightforward preparation steps, you can easily whip up this dish even on busy weeknights.

Ingredients

Scale

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 ½ 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
½ cup heavy cream
1 sheet puff pastry, thawed

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Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until coated.
Spread vegetables evenly on a baking sheet and roast for 25-30 minutes until tender.
In a large pan over medium heat, melt butter. Add onion and garlic; cook until translucent.
Stir in flour and cook for about 1 minute before gradually whisking in vegetable broth. Simmer until thickened (3-4 minutes).
Stir in heavy cream along with roasted vegetables; mix well.
Roll out puff pastry on a floured surface; cut into rounds slightly larger than your ramekins.
Divide vegetable mixture among bowls; top with puff pastry rounds and seal edges.
Brush tops with beaten egg for a golden finish.
Bake for 20-25 minutes until puffed and golden brown.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pot pie (approx. 350g)
Calories: 480
Sugar: 12g
Sodium: 680mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 8g
Protein: 10g
Cholesterol: 30mg