Roasted Autumn Vegetable Pot Pies – Fall Vegetarian Comfort Food Recipe

Mini pot pies filled with roasted autumn vegetables like squash, carrots, and mushrooms, topped with golden flaky pastry and fresh thyme.
Warm, flaky, and filled with fall flavor—these veggie pot pies are comfort in every bite.
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Why These Pot Pies Are the Ultimate Fall Dinner

There’s something magical about the first crisp breeze of autumn—it’s when my kitchen transforms into a haven of warmth and comfort. These roasted autumn vegetable pot pies are my go-to dinner when the leaves start to turn. Packed with hearty vegetables and wrapped in golden pastry, they’re the edible equivalent of a cozy sweater.

The combination of roasted root veggies, creamy herb-infused sauce, and flaky crust makes each bite a celebration of fall flavors. Whether you’re cooking for a quiet weeknight, hosting a vegetarian-friendly gathering, or planning a festive holiday meal, these pot pies deliver. Their versatility and crowd-pleasing nature make them a seasonal staple you’ll crave again and again.

What Are Roasted Autumn Vegetable Pot Pies?

Inspired by the classic chicken pot pie, this vegetarian twist swaps meat for a medley of roasted fall vegetables. Think butternut squash, carrots, parsnips, and sweet potatoes—all caramelized to perfection before being folded into a creamy, savory filling.

The mixture is then tucked into individual ramekins or a family-style pie dish and topped with puff pastry or pie crust. Roasting the vegetables first not only deepens their flavor but also prevents the dreaded soggy bottom. The result? A comforting, golden pie that’s both rustic and refined.

Flavor Profile: Earthy, Sweet, and Comforting

These pot pies are a symphony of seasonal flavors:

  • Sweetness from butternut squash and sweet potatoes
  • Earthiness from carrots and parsnips
  • Nutty contrast from roasted Brussels sprouts
  • Creamy richness from a garlic-thyme sauce with a splash of cream
  • Crunch from golden puff pastry or buttery pie crust

For an extra layer of warmth, add a pinch of nutmeg—it’s subtle but transformative.

Tools You’ll Need

  • Baking sheet for roasting
  • Skillet or saucepan for sauce
  • Ramekins or pie dish
  • Pastry brush
  • Knife and cutting board
  • Optional: food processor for chopping

Ingredient Notes and Smart Substitutions

  • Vegetables: squash, carrots, parsnips, sweet potatoes, mushrooms
  • Sauce base: vegetable broth, cream, flour, butter
  • Pastry: puff pastry, pie crust, or biscuit topping
  • Herbs: thyme, rosemary, sage
  • Optional protein: white beans or lentils

Tip: For a plant-based version, use dairy-free cream and vegan pastry.

Step-by-Step Instructions

  1. Preheat oven to 400°F. Toss chopped vegetables with olive oil, salt, and herbs. Roast until tender and caramelized.
  2. In a skillet, sauté garlic and onion until fragrant. Add flour and butter to make a roux.
  3. Slowly whisk in vegetable broth and cream. Simmer until thickened.
  4. Fold in roasted vegetables. Taste and adjust seasoning.
  5. Spoon mixture into ramekins or a pie dish.
  6. Top with pastry, crimp edges, and brush with egg wash.
  7. Bake for 25–30 minutes until pastry is golden and crisp.
  8. Let cool slightly before serving.

Tip: Vent pastry with small slits to release steam and avoid sogginess.

Mini pot pies filled with roasted autumn vegetables like squash, carrots, and mushrooms, topped with golden flaky pastry and fresh thyme.

Roasted Autumn Vegetable Pot Pies – Fall Vegetarian Comfort Food Recipe

These Roasted Autumn Vegetable Pot Pies are the ultimate fall comfort food! Packed with seasonal veggies like butternut squash, carrots, and mushrooms, all roasted to perfection and tucked into a creamy filling beneath a golden, flaky crust. Ideal for cozy dinners, holiday gatherings, or vegetarian meal nights.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Comfort Food, Holiday Dish, Main Course, Party Appetizer
Cuisine American / Seasonal Comfort Food
Servings 4 individual pot pies or 1 large 9-inch pie (serves 4–6)
Calories 450 kcal

Equipment

  • Baking sheet
  • Skillet or saucepan
  • Ramekins or pie dish
  • Pastry brush
  • Knife and cutting board
  • Optional: food processor

Ingredients
  

Vegetables

  • 1 cup butternut squash, diced
  • 1 cup sweet potatoes, diced
  • 1 cup carrots, sliced
  • 1 cup parsnips, sliced
  • 1 cup Brussels sprouts, halved
  • 1 cup mushrooms, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp thyme
  • 1 tsp rosemary

Sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • ½ cup heavy cream (or dairy-free alternative)
  • Pinch of nutmeg

Pastry

  • 1 sheet puff pastry or pie crust
  • 1 egg, beaten (for egg wash)

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Toss vegetables with olive oil, salt, pepper, and herbs. Roast on a baking sheet for 20–25 minutes until caramelized.
  • In a skillet, sauté onion and garlic in butter. Add flour to make a roux.
  • Slowly whisk in broth and cream. Simmer until thickened. Add nutmeg.
  • Fold in roasted vegetables. Taste and adjust seasoning.
  • Spoon mixture into ramekins or pie dish.
  • Top with pastry, crimp edges, and brush with egg wash.
  • Vent pastry with small slits.
  • Bake for 25–30 minutes until golden.
  • Let rest 5–10 minutes before serving.

Notes

  • For vegan version: use dairy-free cream and vegan pastry
  • Add lentils or chickpeas for protein
  • Try goat cheese or Gruyère for added richness
  • Use cornbread topping for a Southern twist
  • Freeze unbaked pies for up to 2 months
  • Reheat at 350°F covered with foil to prevent over-browning
 
Keyword autumn dinner, cozy meals, Fall comfort food, meatless main, roasted vegetables, savory pie, vegetarian pot pie