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Roasted Autumn Vegetable Pot Pies: Ultimate Cozy Comfort Food

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Cozy, flaky pot pies filled with roasted autumn vegetables in a creamy herb sauce the perfect vegetarian comfort meal for chilly days.

Ingredients

Scale
  • 2 cups butternut squash, diced
  • 1 cup carrots, chopped
  • 1 cup parsnips, chopped
  • 1 cup sweet potatoes, diced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1 cup milk or cream
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1/2 cup frozen peas
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  • 1. Preheat oven to 400°F (200°C). Toss squash, carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
  • 2. In a saucepan, melt butter and sauté onion and garlic until fragrant.
  • 3. Stir in flour and cook for 1 minute.
  • 4. Gradually whisk in vegetable broth and milk, stirring until thickened.
  • 5. Add thyme, rosemary, and roasted vegetables. Stir in peas.
  • 6. Divide mixture into ramekins or a baking dish.
  • 7. Top with puff pastry circles, sealing edges. Brush with egg wash.
  • 8. Bake for 20–25 minutes until golden and puffed. Cool slightly before serving.

Notes

  • You can substitute puff pastry with pie crust if desired.
  • Add cooked chicken or turkey for a heartier version.
  • Perfect for using up leftover roasted vegetables from holiday meals.

Nutrition

Keywords: vegetable pot pie, fall recipe, roasted vegetables, comfort food

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