As the leaves turn golden and the air turns crisp, there’s no better way to embrace the season than with a dish that’s just as warm and inviting. Roasted Autumn Vegetable Pot Pies are the perfect cozy comfort food—loaded with caramelized seasonal vegetables, wrapped in a creamy, herby sauce, and crowned with a golden puff pastry top. Whether you’re serving a weeknight dinner or a holiday meal, this vegetarian pot pie is a crowd-pleaser with all the flavors of fall in every bite.
Why You’ll Love This Recipe
This recipe isn’t just hearty—it’s hearty and wholesome. Roasting the vegetables before assembling the pies brings out their natural sweetness and adds depth to the flavor. The puff pastry topping provides the perfect flaky crunch that contrasts beautifully with the creamy, savory filling underneath. And best of all, it’s a flexible, make-ahead-friendly dish you can easily adapt to what’s in your fridge or to fit vegan diets.
Ingredients
For the Roasted Vegetables:
- 1 ½ cups butternut squash, peeled and cubed
- 1 ½ cups carrots, peeled and chopped
- 1 cup sweet potatoes, cubed
- 1 cup parsnips, chopped
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the Creamy Filling:
- 2 tablespoons butter (or olive oil for vegan)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- ½ cup heavy cream (or full-fat coconut milk for vegan)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: ½ cup frozen peas or chopped kale
For the Topping:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (or plant-based milk for brushing, if vegan)
Step-by-Step Instructions
1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Spread the butternut squash, carrots, sweet potatoes, parsnips, and Brussels sprouts on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, thyme, and rosemary. Toss to coat evenly. Roast for 25–30 minutes, until the vegetables are golden and tender. Set aside.
2. Make the Creamy Sauce
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds.
Sprinkle the flour over the onions and stir for 1–2 minutes to cook off the raw flour taste. Gradually whisk in the vegetable broth and bring to a simmer. Add the cream and Dijon mustard, stirring until the sauce thickens slightly—about 4–5 minutes.
Season with salt and pepper to taste. Add in the roasted vegetables and any extras like peas or kale. Stir to combine, then remove from heat.
3. Assemble the Pot Pies
Preheat oven to 400°F (if not already hot). Divide the creamy vegetable mixture evenly between 4 ramekins or small baking dishes.
Roll out the puff pastry slightly on a floured surface and cut it into rounds just larger than your ramekins. Place the pastry over the top of each ramekin, pressing down gently along the edges.
Brush the tops with the beaten egg or plant-based milk. Cut a small slit in the center of each pastry to allow steam to escape.
4. Bake
Place the ramekins on a baking sheet and bake for 20–25 minutes, or until the puff pastry is golden brown and puffy.
5. Serve
Let the pot pies cool for 5 minutes before serving. Enjoy warm!
Recipe Details
- Preparation Time: 25 minutes
- Cooking Time: 25 minutes
- Total Time: 50 minutes
- Serving Size: 1 pot pie
- Yield: 4 individual pot pies
- Cuisine: American, Seasonal
- Course: Main Course, Comfort Food
Nutrition Information (approx. per serving)
- Calories: 420
- Fat: 22g
- Carbohydrates: 48g
- Protein: 6g
- Fiber: 6g
- Sugar: 9g
Additional Notes & Tips
- Vegan Option: Use olive oil instead of butter, coconut milk or cashew cream instead of heavy cream, and skip the egg wash.
- Make-Ahead: The filling can be made a day in advance and stored in the fridge. Assemble just before baking.
- Freezing: These pot pies freeze well—just wrap tightly and bake from frozen, adding 10–15 extra minutes.
- Add Protein: Stir in some cooked lentils, white beans, or chickpeas for extra heartiness.
- Spice It Up: Add a pinch of cayenne or smoked paprika for extra warmth.