Print

Roasted Autumn Vegetable Pot Pies

Print Recipe

Ingredients

Scale

  • 2 cups butternut squash, peeled and cubed

  • 2 carrots, peeled and sliced

  • 2 parsnips, peeled and sliced

  • 1 ½ cups mushrooms, quartered

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • 3 tbsp butter

  • 3 tbsp flour (all-purpose or gluten-free blend)

  • 2 cups vegetable broth (low-sodium)

  • 1 cup heavy cream (or coconut cream for dairy-free)

  • 1 tsp fresh thyme leaves

  • 1 tsp chopped sage

  • Salt and pepper, to taste

  • 1 sheet puff pastry, thawed but cold

  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash, carrots, parsnips, and mushrooms with olive oil, salt, and herbs. Roast for 25–30 minutes until golden.

  2. In a skillet, melt butter. Add onion and garlic, cook until softened. Stir in flour and cook for 1 minute.

  3. Slowly whisk in broth and cream. Simmer 5–7 minutes until thickened. Season with salt and pepper.

  4. Stir roasted vegetables into the sauce. Spoon into ramekins or a baking dish.

  5. Cover with puff pastry, trimming edges and sealing. Cut a slit in the center. Brush with egg wash.

  6. Bake 20–25 minutes until pastry is puffed and golden brown. Cool slightly before serving.

Notes

  • Make ahead: Assemble and refrigerate up to 24 hours before baking.

  • Freezer option: Freeze unbaked pies up to 2 months. Bake from frozen, adding 10 minutes.

  • Variations: Add chickpeas for protein, or swap squash with sweet potatoes.

Nutrition

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