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Cozy Up with Irresistible Roasted Autumn Vegetable Pot Pies - Featured Image

Cozy Up with Irresistible Roasted Autumn Vegetable Pot Pies

Learn how to make delicious Roasted Autumn Vegetable Pot Pies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 cups diced butternut squash (about 1 small squash)
  • 1 cup chopped carrots
  • 1 cup chopped parsnips
  • 1 cup Brussels sprouts, halved
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 3 tablespoons all-purpose flour
  • 1 ½ cups vegetable broth
  • ½ cup whole milk or unsweetened almond milk (substitute with oat milk for creamier texture)
  • 1 tablespoon soy sauce or tamari (optional, adds depth)
  • 1 package (about 2 sheets) store-bought puff pastry, thawed (or homemade pie crust if you’re feeling ambitious)
  • 1 egg, beaten (for egg wash, optional)

Substitution tip: If you can’t find parsnips, sweet potatoes or turnips work beautifully. And if puff pastry feels like too much work, store-bought pie dough or even biscuit dough can save the day.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to roast the vegetables.
  2. In a large bowl, toss the butternut squash, carrots, parsnips, Brussels sprouts, and onion with olive oil, salt, pepper, thyme, and sage until evenly coated.
  3. Spread the vegetables on the baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges. This step always fills my kitchen with that irresistible fall aroma.
  4. While the vegetables roast, heat a large skillet over medium heat. Add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute.
  5. Sprinkle the flour over the garlic and stir constantly for 2 minutes to cook out the raw flavor. This will create the base for your creamy filling.
  6. Slowly whisk in the vegetable broth and milk, stirring constantly to avoid lumps. Add soy sauce if using. Cook until the mixture thickens and bubbles gently, about 5 minutes.
  7. Once the roasted vegetables are done, stir them into the creamy sauce. Taste and adjust seasoning with salt and pepper.
  8. Lower the oven temperature to 375°F (190°C). Roll out the puff pastry on a lightly floured surface. Cut into circles or squares large enough to cover your pot pie dishes or ramekins.
  9. Spoon the vegetable filling into your pie dishes, then top with the puff pastry. Press edges to seal and cut a small slit in the center to let steam escape.
  10. If you have a moment, brush the tops with beaten egg for a golden finish—this is a little step my mom swore by, and it really adds a nice touch.
  11. Bake for 25-30 minutes, until the puff pastry is puffed and golden brown.
  12. Let cool for 5 minutes before serving. This makes the filling set a bit and saves you from that first, very hot bite that burns the roof of your mouth (been there, done that!).

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Roasted Autumn Vegetable Pot Pies, recipe, cooking, food