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Roasted Autumn Vegetable Pot Pies Recipe

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4.3 from 82 reviews

These Roasted Autumn Vegetable Pot Pies feature a hearty blend of seasonal root vegetables and brussels sprouts, roasted to caramelized perfection and enveloped in a rich, creamy sauce. Topped with flaky puff pastry and baked until golden, they offer a comforting and elegant meal perfect for chilly autumn evenings.

  • Total Time: 1 hr 40 mins
  • Yield: 4 individual pot pies

Ingredients

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

Roasting & Seasoning

  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped

Sauce and 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

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

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Prepare and season vegetables: In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, sprinkle salt, pepper, thyme, and rosemary, then toss thoroughly to coat all the veggies evenly.
  3. Roast the vegetables: Spread the coated vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes until tender and caramelized. Remove from oven and set aside to cool slightly.
  4. Sauté aromatics: In a large pan, melt butter over medium heat. Add chopped onion and minced garlic, cooking until the onion turns translucent, about 5 minutes.
  5. Add flour to create a roux: Stir in all-purpose flour and cook, stirring constantly for 1-2 minutes to eliminate the raw flour taste.
  6. Incorporate liquid ingredients: Gradually whisk in vegetable broth. Bring to a gentle simmer and cook for 3-4 minutes to thicken the sauce.
  7. Finish the sauce: Stir in the heavy cream and then fold in the roasted vegetables from earlier. Season with additional salt and pepper if needed. Remove the pan from the heat.
  8. Prepare puff pastry: If needed, preheat the oven again to 400°F (200°C). Roll out the thawed 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 filling equally among the bowls. Place a puff pastry round atop each, pressing the edges gently to seal the filling inside.
  10. Apply egg wash: Brush beaten egg over the puff pastry tops to encourage a glossy, golden brown finish during baking.
  11. Bake the pot pies: Arrange the filled bowls on a baking sheet and bake for 20-25 minutes until the puff pastry is puffed and beautifully golden.
  12. Rest and serve: Let the pot pies cool for about 10 minutes before serving hot to enjoy their full flavor and flaky texture.

Notes

  • Use oven-safe bowls or ramekins to shape individual pot pies.
  • For a vegan version, substitute heavy cream with coconut cream and use vegan puff pastry and butter alternatives.
  • Ensure vegetables are cut into similar sizes to cook evenly during roasting.
  • Do not skip the egg wash as it enhances the puff pastry color and crispness.
  • The pot pies can be assembled a few hours in advance and refrigerated before baking.
  • Author: Daisy
  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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