Description
Cozy and comforting, these Roasted Autumn Vegetable Pot Pies feature a golden, flaky crust filled with creamy, herb-infused roasted vegetables. Perfect for chilly nights or festive gatherings.
Ingredients
- Butternut Squash: 2 cups, peeled and cubed
- Carrots: 1 cup, sliced
- Parsnips: 1 cup, cubed
- Sweet Potato: 1 cup, peeled and diced
- Yellow Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Olive Oil: 2 tablespoons
- Butter: 3 tablespoons
- All-Purpose Flour: 3 tablespoons
- Vegetable Broth: 1 1/2 cups
- Heavy Cream: 1/2 cup
- Fresh Thyme: 1 teaspoon, chopped
- Fresh Sage: 1 teaspoon, chopped
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon
- Puff Pastry Sheets: 1 package, thawed
- Egg: 1, beaten
Instructions
- Preheat Your Equipment: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine Ingredients: Toss squash, carrots, parsnips, sweet potatoes, onions, and garlic with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25 minutes until caramelized.
- Prepare Your Cooking Vessel: In a skillet, melt butter over medium heat. Add flour, stirring constantly for 2 minutes. Gradually whisk in vegetable broth and heavy cream until smooth. Stir in thyme and sage.
- Assemble the Dish: Add roasted vegetables to the sauce, stirring gently. Spoon mixture into ramekins or small baking dishes.
- Cook to Perfection: Top each dish with a square of puff pastry, pressing the edges. Brush with beaten egg. Cut a small slit on top of each.
- Finishing Touches: Bake for 20–25 minutes until the pastry is golden and puffed. Let cool slightly.
- Serve and Enjoy: Serve warm, with a sprinkle of fresh thyme if desired.
Notes
- Roast vegetables in a single layer for even browning.
- Use cold pastry for best flakiness.
- Chill leftovers and reheat in the oven for best texture.
- Add a splash of broth if filling thickens too much.
Nutrition
- Serving Size: 1 pot pie
- Calories: 490
- Sugar: 6g
- Sodium: 480mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 45mg
Keywords: autumn pot pies, roasted vegetables, vegetarian comfort food, fall recipes, savory pies