Roasted Autumn Vegetable Pot Pies Recipe

Introduction

These Roasted Autumn Vegetable Pot Pies are a comforting and flavorful way to celebrate the season. Filled with a medley of roasted root vegetables and topped with golden puff pastry, they make a perfect cozy 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

• For a vegan version, substitute butter with olive oil, use coconut cream instead of heavy cream, and replace puff pastry with a vegan-friendly crust.
• Feel free to add mushrooms or kale to the vegetable mix for extra flavor and nutrition.
• Use pre-cut frozen vegetables if short on prep time; just adjust roasting times accordingly.

Storage

Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain a crisp pastry crust. Avoid microwaving to keep the puff pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these pot pies ahead of time?

Yes, you can assemble the pot pies and refrigerate them unbaked for up to 24 hours. When ready to bake, apply the egg wash and bake as directed, adding a few extra minutes if baking from cold.

What can I use instead of puff pastry?

You can use pie crust or biscuit dough as alternatives, though the texture and rise will differ. Puff pastry provides the classic flaky topping that complements the creamy vegetable filling best.

Roasted Autumn Vegetable Pot Pies Recipe

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★★★★★

4.5 from 139 reviews

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

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Description

This comforting Roasted Autumn Vegetable Pot Pie recipe combines a medley of tender, caramelized fall vegetables in a creamy herb-infused sauce, all encased under a golden, flaky puff pastry crust. Perfect for chilly evenings, this dish highlights the natural sweetness of butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with aromatic thyme and rosemary for a wholesome vegetarian meal.

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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 Filling

• 1 tablespoon butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream

Pastry Topping

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables and baking the pot pies.
2. Prepare Vegetables: In a large bowl, combine the butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, then season with salt, pepper, thyme, and rosemary. Toss until the vegetables are well coated with the oil and herbs.
3. Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast them in the preheated oven for 25 to 30 minutes, until tender and caramelized. Remove from the oven and set aside to cool slightly.
4. Cook Aromatics: In a large pan over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until the onion is translucent and soft, about 5 minutes.
5. Make Roux: Stir in the flour to the onions and garlic, cooking and stirring constantly for 1 to 2 minutes. This step removes the raw flour taste and helps thicken the sauce.
6. Add Broth: Gradually whisk in the vegetable broth, bringing the mixture to a simmer. Continue cooking for 3 to 4 minutes while the sauce thickens.
7. Finish Sauce: Stir in the heavy cream and the roasted vegetables, mixing everything together. Adjust seasoning with additional salt and pepper as needed, then remove the pan from the heat.
8. Prepare Puff Pastry: If necessary, reheat the oven to 400°F (200°C). Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into rounds slightly larger than the openings of your oven-safe bowls or ramekins.
9. Assemble Pot Pies: Divide the vegetable and sauce mixture evenly among the bowls. Place a puff pastry round on top of each bowl, pressing the edges down firmly to seal the filling inside.
10. Apply Egg Wash: Brush the tops of the puff pastry with the beaten egg. This wash will give the pastry a beautiful, golden-brown finish when baked.
11. Bake: Place the assembled bowls on a baking sheet for easy handling and bake in the oven for 20 to 25 minutes. Bake until the puff pastry is puffed up and golden brown.
12. Cool and Serve: Remove the pot pies from the oven and let them cool slightly before serving hot for the best flavor and texture.

Notes

• Use oven-safe bowls or ramekins for assembling pot pies to ensure they can be baked safely in the oven.
• Vegetable broth can be substituted with chicken broth if not strictly vegetarian, but vegetable broth keeps the recipe vegetarian.
• For a dairy-free option, substitute the heavy cream with a plant-based cream alternative.
• Make sure to seal the puff pastry edges well to prevent the filling from leaking during baking.
• The pot pies can be made ahead of time and refrigerated before baking; just add an extra few minutes to the baking time if baking straight from the fridge.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: roasted vegetable pot pie, autumn recipes, vegetarian pot pie, puff pastry pot pie, fall vegetables, comforting dinner