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Roasted Autumn Vegetable Pot Pies

Comforting Roasted Autumn Vegetable Pot Pies to Warm Your Soul

Enjoy the cozy flavors of Roasted Autumn Vegetable Pot Pies, a heartwarming dish perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Butternut Squash Adds sweetness and texture; can substitute with pumpkin for a similar flavor.
  • 1 cup Carrots Provide color and natural sweetness; any sweet root vegetable may work as a substitute.
  • 1 cup Parsnips Contribute an earthy flavor; can use more carrots or sweet potatoes if needed.
  • 1 cup Sweet Potatoes Add natural sweetness and creaminess; regular potatoes can be used in a pinch.
  • 1 cup Brussels Sprouts Offer slight bitterness to balance sweetness; replace with chopped green beans or broccoli if desired.
  • 1 medium Onion Adds depth of flavor; shallots can be a milder substitute.
  • 2 cloves Garlic Provides aromatic flavor; fresh minced garlic is preferred, though garlic powder can suffice.
For the Sauce
  • 2 tablespoons Butter Used for making the roux; substitute with plant-based butter for a vegan option.
  • 1 quarter cup All-Purpose Flour Thickens the creamy sauce; gluten-free flour works well as a substitute.
  • 2 cups Vegetable Broth Adds depth and moisture; chicken broth can be used for non-vegetarian versions.
  • 1 cup Heavy Cream Adds richness; can be swapped with coconut cream or a non-dairy alternative for vegan pot pies.
  • 1 tablespoon Fresh Thyme Herb that enhances flavor; dried herbs can substitute if fresh is unavailable.
  • 1 tablespoon Fresh Rosemary Herb that enhances flavor; dried herbs can substitute if fresh is unavailable.
For the Crust
  • 1 sheet Puff Pastry Ensures a flaky and golden finish; use store-bought or homemade puff pastry.
  • 1 large Egg Helps achieve a golden-brown top; alternative options include milk wash or skipping for a plant-based version.

Equipment

  • oven
  • baking sheet
  • medium saucepan
  • Large Bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss together cubed butternut squash, chopped carrots, parsnips, sweet potatoes, and halved Brussels sprouts with olive oil. Season with salt, pepper, thyme, and rosemary.
  3. Spread the seasoned vegetables onto a baking sheet and roast for 25–30 minutes, stirring halfway through.
  4. In a medium saucepan, melt butter over medium heat, add onion and garlic, stirring for about 5 minutes until translucent.
  5. Sprinkle in all-purpose flour, stirring continuously for 1-2 minutes to form a roux.
  6. Gradually whisk in vegetable broth and bring to a gentle simmer, allowing to thicken for 3–4 minutes.
  7. Stir in heavy cream and fold in the roasted vegetables, ensuring they are evenly coated.
  8. Roll out puff pastry on a lightly floured surface and cut into rounds for your bowls.
  9. Spoon vegetable mixture into bowls, filling them three-quarters full, and cover with the pastry rounds, sealing edges.
  10. Brush pastry tops with beaten egg and bake on a baking sheet for 20–25 minutes.
  11. Let cool for a few minutes before serving.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 40gProtein: 8gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 15000IUVitamin C: 45mgCalcium: 35mgIron: 2mg

Notes

Ensure vegetables are well-coated in olive oil before roasting for a golden, caramelized exterior. Preheat your oven properly to avoid over-browning.

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