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.
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