Description
Roasted Autumn Vegetable Pot Pies are a comforting, soul-warming fall dish featuring a flaky golden crust filled with roasted seasonal vegetables like butternut squash, carrots, Brussels sprouts, and aromatic herbs. Perfect as a hearty vegetarian meal, these pot pies blend rich flavors and textures, ideal for cozy dinners or impressing loved ones with a rustic, wholesome dish.
Ingredients
Scale
Root Vegetables
- 1 cup butternut squash, peeled and diced
- 1 cup carrots, peeled and diced
- 1 cup parsnips, peeled and diced
Other Vegetables
- 1 cup Brussels sprouts, halved
- 4 cloves garlic, peeled
- 1 medium onion, chopped
Herbs and Seasoning
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper, to taste
- Optional spices: smoked paprika or cayenne pepper, to taste
Liquids and Thickening
- 2 tablespoons butter or vegan alternative (e.g., coconut oil or vegan margarine)
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup milk or plant-based milk
Crust
- Pie crust dough, ready-made or homemade, enough for top and bottom layers for individual pot pies
For Finishing
- Egg wash or plant-based milk for brushing on crust tops
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the diced butternut squash, carrots, parsnips, halved Brussels sprouts, whole garlic cloves, and chopped onion in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized, stirring halfway through for even cooking.
- Prepare the Filling: In a large skillet over medium heat, melt butter (or vegan alternative). Stir in flour and cook to form a roux, about 2 minutes. Slowly whisk in vegetable broth and milk until smooth and thickened. Add the roasted vegetables along with fresh thyme and rosemary. Adjust seasoning with salt, pepper, and optional spices, and simmer for 3–5 minutes until flavors meld. Remove herb stems before assembling.
- Assemble the Pot Pies: Roll out pie crust dough and cut into individual-sized circles or squares suitable for your baking dishes. Place a crust piece at the base, spoon the filling evenly into each, then cover with another crust piece. Seal edges firmly by pressing or crimping. Cut small slits on top to allow steam to escape during baking.
- Bake to Golden Perfection: Arrange the assembled pies on a baking sheet. Brush the crust tops with egg wash or plant-based milk for shine. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until crusts are golden brown and crisp.
Notes
- Don’t skip roasting vegetables as it enhances their natural sweetness and adds caramelized depth to the filling.
- Keep pie crust dough cold until ready to use for a flaky and tender crust.
- Use fresh herbs for brighter flavor compared to dried herbs.
- If the filling is too runny, add more flour or simmer longer to thicken before assembling.
- Adjust baking time slightly when making mini pot pies to avoid drying out.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 individual pot pie
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 25 mg