Description

Roasted Autumn Vegetable Pot Pies are a cozy and comforting fall dish featuring caramelized roasted vegetables encased in a flaky crust. This hearty recipe captures the natural sweetness and savory depth of seasonal produce, making it perfect for chilly days. Easy to prepare and adaptable to various dietary preferences, these pot pies deliver a warm, satisfying meal with layers of rich, savory flavors and delightful textures.

Ingredients

Scale

Vegetables

2 cups butternut squash, peeled and chopped
1 cup carrots, peeled and chopped
1 cup Brussels sprouts, trimmed and halved
1 medium onion, chopped
8 oz button mushrooms, sliced
3 cloves garlic, minced

Herbs and Seasonings

2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary, chopped
Salt, to taste
Black pepper, to taste

Liquids and Others

2 tablespoons olive oil
1 cup vegetable stock
1 sheet puff pastry or pie crust (use gluten-free if preferred)
1 beaten egg or plant-based milk, for brushing (optional)

Instructions

Prepare and Roast the Vegetables: Peel and chop butternut squash, carrots, Brussels sprouts, onions, and mushrooms into even-sized pieces. Toss them with olive oil, salt, and pepper. Spread evenly on a sheet pan and roast at 400°F (200°C) for 25 to 30 minutes until tender and caramelized.
Make the Filling: In a large skillet, heat olive oil over medium heat and sauté minced garlic and chopped onions until fragrant. Add the roasted vegetables, vegetable stock, thyme, and rosemary. Cook on medium heat, stirring occasionally, until the mixture thickens into a rich, stew-like consistency.
Preheat Oven and Prepare Crust: While the filling simmers, preheat your oven to 375°F (190°C). Roll out the puff pastry or pie crust and line individual ramekins or pie dishes for assembling the pot pies.
Assemble the Pot Pies: Spoon the vegetable filling into each crust-lined dish. Top with another layer of crust, crimp the edges to seal, and cut small slits to allow steam to escape. Brush the tops with beaten egg or plant-based milk for a golden finish, if desired.
Bake Until Golden: Bake the pot pies for 25 to 30 minutes, or until the crust is puffed and golden brown. Remove from the oven and let them cool slightly (about 10 minutes) before serving to allow the filling to set.

Notes

Cut vegetables into uniform sizes to ensure even roasting.
Use fresh herbs to enhance flavor and aroma.
If filling is too watery, simmer longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to thicken.
Keep the pie crust cold before baking to achieve a flaky texture.
Allow pot pies to rest for 10 minutes after baking to avoid burns and to let the filling thicken.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1 pot pie
Calories: 320 kcal
Sugar: 6 g
Sodium: 400 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 6 g
Cholesterol: 10 mg

Keywords: autumn, roasted vegetables, pot pie, comfort food, fall recipe, cozy meal, seasonal produce, vegetarian, vegan option