A warm, simple dish that fills the house with fall smells.

introduction

This pot pie uses roast root vegetables and a flaky puff pastry top. It is easy to make and tastes like fall. The roasted vegetables get sweet and caramelized. The sauce makes the filling creamy and cozy. If you like simple comfort food, this is for you. For other easy comfort recipes, see pan-fried dumplings.

why make this recipe

You make this recipe when you want a full, warm meal with simple steps. It uses many fall vegetables in one dish. You can make it for a weeknight or a weekend dinner. It is also good for guests because it looks nice and feels special. If you enjoy baked sides, you may also like crispy oven baked sweet potato fries.

how to make Roasted Autumn Vegetable Pot Pies

Preheat the oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, pepper, thyme, and rosemary. Spread them on a baking sheet and roast 25–30 minutes until tender and a little brown. In a pan, melt butter and cook onion and garlic until soft. Stir in flour and cook 1–2 minutes. Slowly add vegetable broth and whisk until the sauce thickens. Stir in the cream and the roasted vegetables. Taste and add more salt or pepper if you need. Spoon the filling into oven-safe bowls. Cut puff pastry into rounds and cover each bowl, pressing the edges to seal. Brush with beaten egg. Bake 20–25 minutes until the pastry is golden and puffed. Let cool a few minutes before serving. For a small note on timing and sides, you can check another simple comfort recipe like pan-fried dumplings.

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)

Directions :

Preheat the oven to 400°F (200°C).
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.
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.
In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the flour, cooking and stirring constantly for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the vegetable broth and bring to a simmer, allowing the mixture to thicken for about 3-4 minutes.
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.
Preheat the oven again if needed to 400°F (200°C).
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.
Divide the vegetable mixture among the bowls. Place a puff pastry round on top of each bowl, pressing the edges to seal.
Brush the tops with the beaten egg to achieve a golden brown finish during baking.
Place the bowls on a baking sheet and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
Allow to cool slightly before serving hot.

how to serve Roasted Autumn Vegetable Pot Pies

Serve hot, right from the oven. Place each ramekin on a small plate to catch drips. Add a simple side salad or steamed greens to balance the richness. A spoonful of plain yogurt or a small dollop of mustard on the side works well too.

how to store Roasted Autumn Vegetable Pot Pies

Cool leftovers to room temperature. Cover the bowls with plastic wrap or lids and store in the fridge for up to 3 days. To reheat, remove the pastry top if you want the filling only and warm in a pan, or reheat whole in a 350°F (175°C) oven until warmed through and pastry is crisp. You can freeze the filling (not the baked pastry) in a freezer-safe container for up to 3 months.

tips to make Roasted Autumn Vegetable Pot Pies

Cut vegetables to similar sizes so they roast evenly.
Do not rush the roux (flour step). Cook 1–2 minutes to remove raw taste.
Use cold puff pastry and handle it quickly to keep it flaky.
If you want less cream, use 1/4 cup cream and 1 3/4 cups broth.
Check seasoning after adding the cream; cream can mute salt.

variation (if any)

Add cooked chickpeas or white beans for more protein.
Use store-bought pie crust instead of puff pastry for a different texture.
Swap rosemary and thyme for sage for a different herb note.
Make one large pot pie in a baking dish instead of individual bowls.

FAQs

Q: Can I make this vegan?
A: Yes. Use vegan butter or oil, swap heavy cream for full-fat coconut milk or a cashew cream, and use a vegan puff pastry.

Q: Can I assemble ahead?
A: Yes. Roast the vegetables and make the filling a day ahead. Keep in the fridge and add puff pastry just before baking.

Q: Can I use frozen vegetables?
A: You can, but thaw and drain them first. Roast fresh for best caramelized flavor.

Q: How do I know when the filling is thick enough?
A: The sauce should coat a spoon and not be runny. It will thicken more slightly as it cools and bakes.

Conclusion

This roasted autumn vegetable pot pie recipe gives warm flavors and a flaky top. For more recipe ideas and similar pot pie takes, see Roasted Autumn Vegetable Pot Pies – Jonathan Melendez, an alternate vegetable pot pie version at Vegetable Pot Pie Recipe, and a puff pastry root vegetable pie at Roasted Root Vegetable Pot Pie with Puff Pastry – No Frills Kitchen.

Roasted Autumn Vegetable Pot Pies