Roasted Autumn Vegetable Pot Pies

Spread the love

Created on October 22nd, 2025 at 06:25 pm

Cozy, golden comfort in every bite

When the leaves start to fall and the air gets crisp, there’s only one thing you want bubbling away in the oven: Roasted Autumn Vegetable Pot Pies. Packed with rich, caramelized seasonal vegetables and tucked under a flaky puff pastry crust, these personal pot pies are the kind of warm, savory hug we all secretly crave. Whether you’re serving them at a gratitude gathering or just need a cozy night in, this vegetarian twist on a classic hits every comforting note. Bonus: They’re pretty enough to serve at any festive family table — without the meat, mess, or fuss.

Rustic pot pie with roasted veggies in puff pastry

🌟 Why You’ll Love This Recipe

These golden-brown pot pies are a triumph of texture and taste. The roasted veggies bring deep, hearty flavor, while the creamy sauce ties it all together like a culinary lullaby. You get the joy of homemade pie with a shortcut pastry top, keeping the effort low and the reward sky-high. Whether you’re feeding a vegetarian crowd or just want a meatless night that still feels indulgent, this recipe delivers. Freeze them ahead or bake fresh — either way, they make cold-weather dinners feel downright luxurious.

⏱️ Time Breakdown

Prep Time: 30 mins
Cook Time: 1 hr
Rest Time: 10 mins
Total Time: 1 hr 40 mins
Servings: 4–6

📝 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
1½ cups brussels sprouts, halved
2 tbsp olive oil
Salt and pepper to taste
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 tbsp butter
1 onion, chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups vegetable broth
½ cup heavy cream
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula
Baking sheet
Ramekins or oven-safe bowls

👩‍🍳 Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a big bowl, toss the butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts with olive oil, salt, pepper, thyme, and rosemary 🌿.
Spread the veggies on a baking sheet and roast for 25–30 minutes, until golden and tender.
Meanwhile, melt the butter in a large skillet. Add onion and garlic, sauté until soft (about 5 minutes).
Stir in flour, cooking for 1–2 minutes until the raw smell vanishes.
Gradually whisk in the broth, let it simmer and thicken (3–4 minutes).
Add the heavy cream and stir in the roasted veggies. Taste and adjust seasoning.
Re-preheat your oven if needed (400°F again, because time is fake).
Roll out the puff pastry and cut circles slightly larger than your bowls.
Spoon veggie mix into ramekins, top with pastry, and seal the edges.
Brush with beaten egg 🥚.
Bake 20–25 minutes or until puffed and deeply golden.
Let rest 10 minutes before serving. Don’t burn your mouth. Or do. It’s your life. 🔥🥧

💡 Pro Tips

Storage: Cover leftovers and refrigerate for up to 3 days. Reheat at 350°F for 15–20 minutes.
Make-Ahead: Fill and seal pies ahead, refrigerate unbaked, then bake fresh the day of.
Freezer Tip: Assemble and freeze before baking. Bake from frozen at 375°F for 40–45 minutes.
Serving Ideas: Pair with a crisp apple salad or a warm mug of cider. Bonus points for candlelight.
Substitutions: Swap heavy cream for coconut cream for a dairy-free twist.

🍽️ Comfort in Every Crust

Roasted Autumn Vegetable Pot Pies are your shortcut to seasonal bliss. With their deep roasted flavor, golden flaky tops, and no-meat-needed richness, they’re a reminder that simple ingredients can still make something utterly spectacular. Whether you’re curling up solo, feeding a crowd, or showing off at a gathering, this dish speaks fluent fall. Save it. Bake it. Devour it. Then make it again. This is comfort food that actually comforts.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 pot pie	450	9g	48g	24g	6g	8g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.