Name: Roasted Autumn Vegetable Pot Pies Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
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)

If you’re looking for a cozy, scrumptious meal that celebrates the flavors of the season, these Roasted Autumn Vegetable Pot Pies are absolutely what you need on your table. Imagine tender roasted butternut squash, sweet potatoes, and brussels sprouts all enveloped in a luscious, creamy sauce and topped with golden, flaky puff pastry. Each bite sings with warmth, heartiness, and a little bit of seasonal magic that makes you fall in love with autumn all over again.

Roasted Autumn Vegetable Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses a handful of simple, wholesome ingredients that come together beautifully to create comforting and colorful pot pies. Every component adds its own special touch–from the earthy herbs to the creamy sauce and flaky crust–building layers of flavor and texture.

Butternut squash: Adds natural sweetness and a velvety texture when roasted.
Carrots: Bring vibrant color and subtle sweetness that balances the dish.
Parsnips: Offer a mild, nutty flavor that complements other root vegetables.
Sweet potatoes: Enhance creaminess and add a hint of caramelized flavor.
Brussels sprouts: Provide a slight bite and earthiness once roasted.
Olive oil: Ensures vegetables caramelize beautifully without drying out.
Fresh thyme and rosemary: Infuse the pot pies with aromatic warmth and depth.
Butter: Gives richness for sautéing the base of the sauce.
Onion and garlic: Build a flavorful foundation for the creamy filling.
All-purpose flour: Thickens the sauce to a luscious consistency.
Vegetable broth: Adds savory depth to the creamy mixture.
Heavy cream: Creates a smooth, indulgent texture that binds the veggies.
Puff pastry sheet: Delivers a flaky, golden crust that crowns the filling.
Egg (for egg wash): Helps you get that irresistible glossy, golden top.

How to Make Roasted Autumn Vegetable Pot Pies

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F. Toss your cubed butternut squash, carrots, parsnips, sweet potatoes, and halved brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Spread everything out on a baking sheet so each piece caramelizes evenly. Roast for about 25 to 30 minutes until tender and beautifully golden. This roasting step intensifies the natural sweetness of the veggies and gives a lovely texture contrast in your pot pies.

Step 2: Prepare the Creamy Sauce Base

While the vegetables roast, melt butter in a large pan over medium heat, then add chopped onion and minced garlic. Cook until the onion becomes soft and translucent—this slow sauté brings out their savory sweetness. Stir in flour and keep cooking for a couple of minutes to cook out the raw flour taste, which helps thicken the sauce later.

Step 3: Make the Filling

Next, slowly whisk in the vegetable broth and bring to a gentle simmer. The sauce will thicken nicely after a few minutes. Stir in heavy cream and the roasted vegetables, mixing everything thoroughly. Taste and add more salt or pepper if needed. The creamy filling unites the roasted veggies into a rich, satisfying mix that’s the heart of your pot pies.

Step 4: Assemble the Pot Pies

If your oven cooled down, preheat it again to 400°F. Roll out your puff pastry on a floured surface and cut rounds slightly larger than your ramekins or oven-safe bowls. Spoon the filling into your dishes, then place the pastry rounds on top, pressing down the edges to seal. Brush with beaten egg to give your pies a golden, glossy finish.

Step 5: Bake Until Golden

Bake your pot pies on a baking sheet for 20 to 25 minutes until the puff pastry is puffed up and gleaming golden brown. Let them cool briefly before diving in so the filling can settle to that perfect creamy consistency.

How to Serve Roasted Autumn Vegetable Pot Pies

Garnishes

A sprinkle of fresh chopped thyme or rosemary on top adds an aromatic lift and visual charm. You can also add a few toasted pumpkin seeds for crunch or a dollop of crème fraîche for an extra touch of creaminess.

Side Dishes

These pot pies are quite filling on their own, but a crisp green salad with a tangy vinaigrette balances out the richness beautifully. Roasted root vegetables or a simple bowl of herbed couscous also complement the flavors without competing.

Creative Ways to Present

Consider using mini ramekins for individual servings at a dinner party, making the experience feel extra special. Alternatively, bake your pot pies in cast iron skillets for a rustic, cozy vibe that invites everyone to dig in straight from the pan.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Roasted Autumn Vegetable Pot Pies in airtight containers or cover the ramekins tightly with plastic wrap. They will keep deliciously in the refrigerator for up to 3 days, making them perfect for lunch the next day.

Freezing

You can freeze the assembled pot pies (before baking) by wrapping them carefully and placing them in the freezer for up to 2 months. When you’re ready, simply bake directly from frozen, adding a few extra minutes to the baking time until the pastry is golden and the filling hot.

Reheating

Reheat leftovers in a 350°F oven covered loosely with foil to avoid drying out the pastry. Heat until warm throughout, usually about 15 to 20 minutes. This method keeps the crust flaky without becoming soggy, keeping your pot pies just as delightful as when freshly baked.

FAQs

Can I use other vegetables for this recipe?

Absolutely! While the classic combination of butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts captures autumn perfectly, feel free to add mushrooms, peas, or roasted cauliflower to mix it up.

Is there a vegan version of Roasted Autumn Vegetable Pot Pies?

Yes! Substitute the butter with olive oil or vegan margarine, use coconut or cashew cream instead of heavy cream, and make sure to choose a vegan puff pastry. The flavors remain just as rich and comforting.

What can I do if I don’t have puff pastry?

You can use pie crust or even make individual biscuit tops for a different, but equally delicious, crust. Puff pastry, however, offers that unbeatable light and flaky texture that pairs wonderfully here.

How long will the pot pies hold up in the fridge?

Stored properly, leftovers will stay fresh and safe to eat for up to three days. Be sure to reheat thoroughly before enjoying again.

Can I make this recipe gluten-free?

Definitely! Use a gluten-free flour blend to thicken the sauce and swap puff pastry for a gluten-free crust or topping. Just check that your vegetable broth is also gluten-free for a worry-free meal.

Final Thoughts

These Roasted Autumn Vegetable Pot Pies are a heartfelt tribute to all the cozy flavors that make fall so special. Whether you’re sharing with family, friends, or indulging on your own, they bring warmth and comfort in every forkful. You really can’t go wrong serving up this seasonal classic—so go ahead, gather your ingredients, and treat yourself to this comforting, colorful delight soon!

Roasted Autumn Vegetable Pot Pies Recipe

Print Recipe

★★★★★

5 from 12 reviews

Delight in these Roasted Autumn Vegetable Pot Pies, featuring a savory medley of seasonal roasted root vegetables and Brussels sprouts in a creamy herb-infused sauce, all topped with a flaky golden puff pastry crust. Perfectly comforting for chilly evenings, this recipe combines hearty roasted vegetables with a luscious gravy, sealed under a crisp pastry lid.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting and Baking
Cuisine: American
Diet: Vegetarian

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

Assembly

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

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
Prepare Vegetables: In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, and season with salt, pepper, chopped thyme, and rosemary. Toss the vegetables until they are evenly coated with the oil and herbs.
Roast Vegetables: Spread the coated vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes until they are tender and caramelized. Remove from the oven and set aside.
Sauté Aromatics: In a large pan over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
Make Roux: Stir in the flour, continuously stirring and cooking for 1-2 minutes. This removes the raw flour taste and helps thicken the sauce.
Add Broth: Gradually whisk in the vegetable broth, bringing the mixture to a simmer. Allow it to thicken over 3-4 minutes while stirring occasionally.
Combine Cream and Vegetables: Stir in the heavy cream followed by the roasted vegetables. Mix well and adjust seasoning with salt and pepper if needed. Remove the filling from heat.
Prepare Puff Pastry: If the oven has cooled, preheat it again 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 opening of your oven-safe bowls or ramekins.
Assemble Pot Pies: Divide the vegetable filling evenly among the bowls. Place a puff pastry round on top of each bowl, gently pressing the edges to seal the filling inside.
Apply Egg Wash: Brush the top of each pastry with the beaten egg to help achieve a beautiful golden brown color during baking.
Bake: Arrange the bowls on a baking sheet. Bake in the preheated oven for 20-25 minutes until the puff pastry is puffed up and golden brown.
Serve: Allow the pot pies to cool slightly before serving hot for the best flavor and texture experience.

Notes

You can substitute heavy cream with coconut cream for a dairy-free version.
Ensure the puff pastry is fully thawed before rolling for easier handling.
Use oven-safe bowls or ramekins to avoid accidents during baking.
Feel free to add other root vegetables like turnips or parsnips to customize the filling.
Leftover filling can be stored in the refrigerator for up to 3 days and used for pot pie or as a side dish.