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Roasted Autumn Vegetable Pot Pies Recipe

Roasted Autumn Vegetable Pot Pies Recipe
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★★★★★

5.3 from 25 reviews

Delicious and comforting roasted autumn vegetable pot pies featuring a medley of seasonal root vegetables and brussels sprouts in a creamy sauce, topped with flaky puff pastry. Perfect for cozy fall dinners.

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

Pie 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

Pastry & Finishing

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

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. 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, thyme, and rosemary. Toss everything well to coat evenly.
  3. Roast Vegetables: Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes until tender and caramelized. Remove from oven and set aside.
  4. Sauté Onion and Garlic: Melt butter in a large pan over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
  5. Add Flour: Stir in the flour and cook while stirring constantly for 1-2 minutes to cook out the raw flour taste.
  6. Create Sauce: Gradually whisk in the vegetable broth and bring the mixture to a simmer. Let it thicken for 3-4 minutes while stirring.
  7. Add Cream and Vegetables: Stir in heavy cream and the roasted vegetables until well combined. Season with additional salt and pepper if necessary, then remove from heat.
  8. Prepare Pastry: If needed, preheat the oven again to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut into rounds slightly larger than your oven-safe bowls or ramekins.
  9. Assemble Pot Pies: Divide the vegetable mixture evenly among the bowls. Top each with a puff pastry round, pressing the edges to seal the filling inside.
  10. Apply Egg Wash: Brush the tops of the pastry with the beaten egg to ensure a shiny, golden crust after baking.
  11. Bake: Place the bowls on a baking sheet and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
  12. Serve: Allow the pot pies to cool slightly before serving hot for the best flavor and texture.

Notes

  • You can substitute heavy cream with coconut cream for a dairy-free version.
  • Ensure vegetables are cut into uniform sizes for even roasting.
  • Use fresh herbs for the most vibrant flavor, but dried can be substituted in smaller quantities.
  • To make this dish vegan, replace butter with plant-based margarine and use a non-dairy milk for the cream.
  • Leftover filling can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: autumn pot pie, roasted vegetable pot pie, fall recipes, vegetarian pot pie, puff pastry pot pie

Find it online: https://www.sanacooks.com/roasted-autumn-vegetable-pot-pies-recipe/