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Mini pot pies filled with roasted autumn vegetables in a creamy sauce, topped with golden puff pastry and fresh thyme.

Roasted Autumn Vegetable Pot Pies Recipe – Cozy Fall Dinner with Puff Pastry & Root Veggies

These Roasted Autumn Vegetable Pot Pies are the ultimate fall comfort food—warm, flaky, and packed with seasonal flavor. Featuring a medley of roasted root vegetables like sweet potatoes, carrots, parsnips, and butternut squash in a creamy herb sauce, each pie is topped with golden puff pastry for a rustic finish. Perfect for cozy dinners, vegetarian holiday meals, or make-ahead freezer options. These pot pies are hearty, satisfying, and a delicious way to celebrate autumn’s bounty.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course, Side Dish
Cuisine American, British-inspired, Seasonal Comfort Food
Servings 6 individual pot pies or 1 large family-style pie
Calories 350 kcal

Equipment

  • Baking sheet
  • Mixing bowls
  • Saucepan
  • Whisk or spatula
  • Ramekins or baking dish
  • Rolling pin (if using pie crust)
  • Oven

Ingredients
  

For Roasted Vegetables:

  • 1 cup butternut squash, cubed
  • 1 cup sweet potatoes, cubed
  • 1 cup carrots, sliced
  • 1 cup parsnips or turnips, cubed
  • 1 cup Brussels sprouts or mushrooms, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 shallot, sliced
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste

For Creamy Sauce:

  • 2 tbsp butter
  • 2 tbsp flour
  • 1½ cups vegetable broth
  • ½ cup milk or cream
  • Optional: ½ cup shredded cheese (Gruyère, Parmesan, or goat cheese)

For Crust:

  • 1 sheet puff pastry or pie crust (store-bought or homemade)
  • 1 egg (for egg wash)

Instructions
 

  • Roast Vegetables: Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, garlic, shallot, herbs, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until caramelized.
  • Make Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add broth and milk, whisking until smooth. Simmer until thickened. Stir in cheese if using.
  • Combine: Mix roasted vegetables into the sauce. Taste and adjust seasoning.
  • Assemble Pies: Fill ramekins or baking dish with vegetable mixture. Top with pastry, trim edges, and crimp. Cut slits for steam. Brush with egg wash.
  • Bake: Bake at 375°F (190°C) for 20–25 minutes until pastry is golden and filling is bubbling.
  • Rest & Serve: Let cool for 5 minutes before serving.

Notes

  • Roast vegetables until deeply golden for best flavor.
  • Chill pastry before baking for maximum flakiness.
  • Use muffin tins for mini pies or freeze unbaked pies for later.
  • Make vegan by using dairy-free butter, milk, and pastry.
  • Add white beans or lentils for extra protein.
  • Reheat in oven to maintain crust texture.
Keyword autumn vegetables, Comfort Food, fall recipe, roasted veggie pie, vegetarian pot pie