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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables and baking the pot pies.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
