Roasted Autumn Vegetable Pot Pies are an unforgettable way to embrace the coziness of fall in your kitchen. Picture this: the air is crisp, leaves are turning vibrant shades of orange and gold, and you’ve got a sensational aroma wafting through your home. This recipe is not just about food; it’s a heartwarming experience that evokes memories of family gatherings and seasonal delights. I often think back to warm evenings spent with loved ones, each of us digging into hearty pot pies, and I hope to capture that same essence for you.
Why you’ll love this recipe
There’s something magical about a pot pie, especially when it’s filled with a medley of richly roasted autumn vegetables. This dish encapsulates the essence of the season, with creamy textures and a flaky puff pastry that practically melts in your mouth. The combination of sweet butternut squash, earthy parsnips, and hearty Brussels sprouts creates a symphony of flavors, each bite better than the last.
But it doesn’t just fill your belly—it fills your spirit! It’s a dish that invites you to gather around the table with family or friends, to share stories and warm laughter. Plus, it’s entirely plant-based, perfect if you’re looking for comfort food that also happens to be on the healthier side. So why not treat yourself and dive into this culinary adventure tonight?
Gather these ingredients
- 2 cups butternut squash: Sweet and nutty, this squash adds a touch of fall’s sweetness to the filling.
- 1 cup carrots: They bring a lovely crunch and vibrant color. Use rainbow carrots for a fun twist!
- 1 cup parsnips: Their earthy flavor enhances the dish, offering a unique depth that’s often overlooked.
- 1 cup sweet potatoes: Naturally sweet, they lend a creamy texture when roasted.
- 1 1/2 cups Brussels sprouts: Halving them caramelizes the edges beautifully, adding a slight bitterness that balances the sweetness of the other veggies.
- 2 tablespoons olive oil: Helps to roast the vegetables until golden and delicious.
- Salt and pepper to taste: Essential for enhancing every flavor.
- 1 tablespoon fresh thyme, chopped: Its floral notes perfectly complement the earthiness of the vegetables.
- 1 teaspoon fresh rosemary, chopped: Adds a hint of pine-like flavor, reminiscent of walking through a lush forest.
- 1 tablespoon butter: For sautéing onions, adding depth and richness to the filling.
- 1 onion, chopped: This provides the foundational aromatic flavor; choose a sweet onion if you prefer milder flavors.
- 2 cloves garlic, minced: Because let’s be honest, garlic makes everything better!
- 2 tablespoons all-purpose flour: Helps to thicken the filling for that amazing creamy texture.
- 2 cups vegetable broth: Use a good quality broth for the best flavor; homemade is always the gold standard if you have it!
- 1/2 cup heavy cream: This is the secret to a lusciously creamy filling.
- 1 sheet puff pastry, thawed: The golden topping that holds it all together—flaky perfection.
- 1 egg, beaten (for egg wash): To achieve that glorious golden finish.
How this recipe comes together
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Preheat your oven to 400°F (200°C). The aroma of roasting vegetables will surely fill your kitchen with warmth.
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In a large bowl, combine the butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, and season generously with salt, pepper, thyme, and rosemary. Don’t be shy; toss the veggies until they’re well-coated.
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Spread the veggies evenly on a baking sheet. Roast them in the preheated oven for 25-30 minutes, or until they’re tender and beautifully caramelized. This step is crucial—don’t skip it! The roasting brings out the flavors like nothing else. Once done, set the veggies aside.
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In a large pan over medium heat, melt the butter. Add in the onion and garlic, cooking until the onion becomes translucent—about 5 minutes. This is where the magic of aromatics begins!
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Sprinkle in the flour, stirring constantly for 1-2 minutes to get rid of that raw taste. Trust me, this is the key to creamy, gratifying pie filling!
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Gradually whisk in the vegetable broth and bring it to a simmer. Allow it to thicken for about 3-4 minutes. Don’t rush this! It’s a game-changer for texture.
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Stir in the heavy cream and those glorious roasted vegetables. Mix well, and season with more salt and pepper if you like. Once everything comes together in harmony, remove it from heat.
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Roll out your thawed puff pastry sheet on a lightly floured surface. Cut it into circles slightly larger than your oven-safe bowls or ramekins.
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Divvy up the vegetable mixture among the bowls, then place the puff pastry rounds on top, pressing the edges to seal.
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Brush the tops with the beaten egg for that golden brown dreaminess as it bakes.
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Bake the bowls on a baking sheet for 20-25 minutes, until the puff pastry is puffed and beautifully bronzed. The aroma wafting through your kitchen will make it impossible to resist!
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Let the pies cool slightly before serving hot, and enjoy the smiles they’ll bring.
Best way to enjoy it
These pot pies shine on their own, but if you want to make a meal of it, consider serving them with a simple side salad—maybe a winter greens salad with a light vinaigrette to cut through the richness. A warm, crusty baguette is another perfect companion for sopping up every last bit of that creamy filling.
If you’re feeling a bit indulgent, pair it with a glass of crisp white wine, sparkling apple cider, or even a rich, warming cider cocktail. This dish invites sharing, so gather your loved ones around, enjoy the warmth of the pies, and relish those conversations over good food!
Storage and reheating tips
If you have leftovers (which is a true testament to how delicious these pot pies are), they can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) until warmed throughout—this will help maintain that delightful flaky texture.
You could also freeze them before baking! Just assemble them fully, cover tightly with plastic wrap, and then foil. They’ll keep for up to 3 months. When you’re ready to enjoy, bake them straight from the freezer, increase the baking time by about 10 minutes, and prepare to be amazed!
Extra tips and advice
- Experiment with spices: Add a pinch of nutmeg or smoked paprika for an unexpected twist.
- Use herbs wisely: Instead of dried, fresh herbs create a more vibrant dish, but remember to double the amount of dried if you’re using that instead.
- Perfectly golden pastry: If you want that extra shine, brush the pastry once more halfway through baking!
- Go veggie: Swap heavy cream for coconut cream or a plant-based alternative if you’re looking for a dairy-free option.
Creative Twists
Feeling adventurous? How about adding some cooked lentils or chickpeas for extra protein? You could also toss in a little bit of spinach or kale for some vibrant greens—just wilt them for a couple of minutes before adding them to the filling. Not a fan of puff pastry? Use a whole wheat crust or even polenta as a topping for a new take!
Ingredients list
- 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)
Step-by-step instructions
- 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 well.
- Spread evenly on a baking sheet. Roast for 25-30 minutes until tender and caramelized. Set aside.
- Melt the butter in a large pan over medium heat. Add the onion and garlic; cook until translucent, about 5 minutes.
- Stir in the flour, cooking for 1-2 minutes to remove raw taste.
- Gradually whisk in the vegetable broth and bring to a simmer for 3-4 minutes until thickened.
- Stir in heavy cream and roasted vegetables. Mix well and adjust seasoning if necessary.
- Roll out puff pastry on a lightly floured surface; cut into rounds for your bowls.
- Divide the vegetable mixture among the bowls, top with puff pastry rounds, and seal the edges.
- Brush tops with beaten egg. Bake for 20-25 minutes until the pastry is golden brown.
- Cool slightly before serving hot.
Your questions answered
- Can I make this recipe gluten-free? Absolutely! Just use a gluten-free flour blend and gluten-free puff pastry.
- What can I pair with pot pies? A refreshing side salad or roasted veggies would complement it perfectly.
- How can I make it vegan? Use plant-based butter and cream, plus aquafaba for the egg wash.
- What’s the prep time? You can prep and bake these pot pies in about an hour, including roasting time!
- How can I switch up the veggies? Almost any root vegetable work great here! Think turnips or squash varieties.
Each season piques my culinary curiosity, and this recipe encapsulates all the flavors of fall perfectly. I encourage you to dive into the savory world of Roasted Autumn Vegetable Pot Pies! Feel free to make it your own—substitute ingredients or tweak the spices—and don’t forget to share your adventures in the comments! Happy cooking!
Roasted Autumn Vegetable Pot Pies
Description
Roasted Autumn Vegetable Pot Pies filled with a medley of seasonal vegetables, creamy textures, and a flaky puff pastry, making for a heartwarming experience.Ingredients
Filling
Instructions
Preparation and Cooking
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Preheat the oven
Preheat the oven to 400°F (200°C).This will help in roasting veggies perfectly. -
Combine vegetables
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 well.Ensure veggies are well-coated. -
Roast vegetables
Spread veggies evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized. Set aside.This step is key for flavor development. -
Sauté aromatics
Melt butter in a large pan over medium heat. Add onion and garlic; cook until translucent, about 5 minutes.Creates a flavorful base. -
Thicken filling
Stir in flour, cooking for 1-2 minutes to remove raw taste. Gradually whisk in vegetable broth and simmer for 3-4 minutes until thickened.This is essential for a creamy texture. -
Combine filling
Stir in heavy cream and roasted vegetables. Mix well and adjust seasoning if necessary.Develops the final filling flavor. -
Prepare pastry
Roll out puff pastry and cut into rounds for your bowls.Ensure they are slightly larger than the bowls. -
Assemble pot pies
Divide the vegetable mixture among bowls, top with puff pastry rounds, and seal edges.Press edges to prevent leakage. -
Bake
Brush tops with beaten egg. Bake for 20-25 minutes until the pastry is golden brown.Keep an eye for browning. -
Serve
Cool slightly before serving hot.Enjoy with a side salad or bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 95mg32%
- Sodium 500mg21%
- Potassium 800mg23%
- Total Carbohydrate 50g17%
- Dietary Fiber 8g32%
- Sugars 10g
- Protein 8g16%
- Vitamin A 15000 IU
- Vitamin C 60 mg
- Calcium 40 mg
- Iron 3 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 25 mcg
- Thiamin 0.3 mg
- Riboflavin 0.2 mg
- Niacin 1 mg
- Vitamin B6 0.4 mg
- Folate 120 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 120 mg
- Iodine 0 mcg
- Magnesium 50 mg
- Zinc 1 mg
- Selenium 0 mcg
- Copper 0.5 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
