Heavenly Roasted Autumn Vegetable Pot Pies for Cozy Nights

Delight in these Roasted Autumn Vegetable Pot Pies, perfect for cozy nights, featuring seasonal vegetables in a flaky pastry.

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Course: Comfort Food

Cuisine: American

Keyword: Comfort Food, Cozy Recipes, fall recipes, Roasted Autumn Vegetable Pot Pies, Seasonal Vegetables, Vegetarian Pot Pie

Prep Time: 30

Cook Time: 30

Cooling Time: 10

Total Time: 1 10

Servings: pies

Calories: 400kcal

2 cups Butternut Squash Adds sweetness and earthiness; substitute with pumpkin if desired.
2 cups Carrots Provide natural sweetness; use baby carrots for quicker prep.
1 cup Parsnips Contribute a creamy, nutty flavor; can be replaced with more carrots or potatoes.
2 cups Sweet Potatoes Offer rich texture and sweetness; opt for regular potatoes if unavailable.
2 cups Brussels Sprouts Impart a slight bitterness to balance sweetness; substitute with green beans if needed.
3 tablespoons Olive Oil Necessary for roasting and enhancing flavor; replace with melted butter for a richer taste.
1 teaspoon Salt Essential for seasoning the vegetable mix; adjust to taste.
1 teaspoon Pepper Essential for seasoning the vegetable mix; adjust to taste.
1 tablespoon Fresh Thyme Add aroma and depth; dried herbs can also work, but use 1/3 of fresh amounts.
1 tablespoon Fresh Rosemary Add aroma and depth; dried herbs can also work, but use 1/3 of fresh amounts.

3 tablespoons Butter Used to sauté onions and garlic, adding richness; can substitute with margarine.
1 medium Onion Provides flavor base; shallots can be substituted if desired.
2 cloves Garlic Enhances flavor; use garlic powder if fresh isn't available.
3 tablespoons All-Purpose Flour Thickens the sauce; substitute with gluten-free flour for a gluten-free option.
2 cups Vegetable Broth Acts as a flavorful liquid base; chicken broth can be used for non-vegetarian versions.
1 cup Heavy Cream Adds richness to the filling; can replace with coconut cream for a dairy-free option.

1 package Puff Pastry Creates the pie crust; feel free to use store-bought for convenience.

Preheat the oven to 400°F (200°C).
Toss the butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts in a large bowl with olive oil, salt, pepper, thyme, and rosemary until well coated.
Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Melt butter in a skillet over medium heat, then sauté the onion and garlic until translucent, about 5 minutes.
Stir in flour and cook for 1-2 minutes to form a roux.
Whisk in vegetable broth gradually and simmer until thickened, about 3-4 minutes.
Incorporate heavy cream and roasted vegetables into the sauce, mixing well. Adjust seasoning if necessary.
Roll out puff pastry and cut into rounds larger than your oven-safe bowls.
Divide the vegetable mixture into bowls, then top with puff pastry, sealing the edges.
Brush the tops with beaten egg for a golden finish while baking.
Bake for 20-25 minutes or until the puff pastry is golden brown.
Cool slightly before serving hot.

Enjoy these pot pies with a crisp side salad for a complete meal. Prep filling and assemble ahead of time for quick weeknight meals.