There’s something deeply comforting about Roasted Autumn Vegetable Pot Pies — flaky golden pastry giving way to a warm, creamy filling of caramelized squash, root vegetables and fragrant herbs. This beginner-friendly recipe turns seasonal produce into a cozy, elegant weeknight supper that fills the kitchen with savory, roasted aromas.
Why You’ll Love This1.1 Recipe
- Quick and easy to prepare with mostly hands-off roasting and a simple stovetop sauce.
- Uses simple, wholesome ingredients that highlight autumn produce.
- Perfect for family meals or entertaining — make individual pies or one large casserole-size pie.
A Little Background
Pot pies are a classic comfort-food format: a rich, saucy filling encased in pastry. This autumnal version swaps the usual chicken for a hearty mix of roasted squash, carrots, parsnips and mushrooms, letting natural sweetness and caramelization deepen the flavor. Roasting concentrates those flavors and adds a touch of char, while a simple creamy gravy binds everything into the familiar, satisfying pot pie texture.
Key Ingredients for perfect Roasted Autumn Vegetable Pot Pies
- Butternut squash: Sweet, tender cubes that roast to caramelized perfection.
- Root vegetables (carrots/parsnips): Earthy texture and natural sweetness after roasting.
- Mushrooms: Add umami depth and meaty texture to the filling.
- Vegetable broth & cream: Forms a silky, savory sauce to bind the filling.
- Store-bought pie crust or puff pastry: Easy, flaky topping that browns beautifully.
Step-by-Step Instructions to make Roasted Autumn Vegetable Pot Pies
- Preheat the oven to 425°F (220°C). Toss 4 cups mixed diced butternut squash, 2 cups sliced carrots, 1 cup chopped parsnips and 8 ounces halved mushrooms with 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper and 1 tsp chopped fresh thyme. Spread on a rimmed baking sheet and roast 20–25 minutes until edges are golden and vegetables are tender. Remove and set aside.
- Reduce oven temperature to 400°F (200°C). In a large skillet, melt 2 tbsp butter over medium heat. Add 1 medium diced onion and 2 minced garlic cloves; cook until translucent, about 4–5 minutes.
- Sprinkle 2 tbsp all-purpose flour over the onions and stir to form a roux; cook 1–2 minutes. Gradually whisk in 2 cups vegetable broth, then stir in ½ cup heavy cream. Bring to a simmer and cook until slightly thickened, about 3–4 minutes. Season with ½ tsp salt, ¼ tsp pepper and a pinch of nutmeg if desired.
- Add the roasted vegetables to the skillet and stir to combine, tasting and adjusting seasoning. For individual pies, spoon filling into four 1-cup ramekins (or one 9-inch pie dish for a large pie).
- Top each filled dish with circles of store-bought pie crust or puff pastry, trimming and crimping edges as needed. Brush pastry with an egg wash (1 beaten egg mixed with 1 tbsp water) and cut a small vent in the center.
- Bake at 400°F (200°C) for 18–25 minutes, until the pastry is puffed and deep golden. Let cool 5–10 minutes before serving to allow the filling to set.
Pro Tips & Variations
- For extra flavor, roast vegetables with a sprig of rosemary or a sprinkle of smoked paprika.
- To store: refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until warmed through to preserve flaky pastry. Freeze unbaked assembled pies for up to 1 month — bake from frozen, adding a few extra minutes.
- Variations: stir in frozen peas or chopped kale, swap cream for coconut milk for a dairy-free option, or add cooked lentils for extra protein.
Serving Suggestions
Serve these pot pies with a crisp green salad tossed in a lemony vinaigrette or a simple apple and celery slaw for contrast. They pair beautifully with a glass of dry cider, light red wine or an herbal tea for a cozy fall dinner or a welcoming dish at holiday gatherings.
Roasted Autumn Vegetable Pot Pies
Flaky, golden-topped pot pies filled with caramelized fall vegetables in a silky herb gravy—cozy comfort food that celebrates the season.
Equipment
- 1 Rimmed baking sheet
- 1 Large skillet
- 4 8-oz ramekins or one 9-inch pie dish
- 1 Whisk
- 1 Pastry brush (optional)
Ingredients
Roasted Vegetables
- 4 cups butternut squash peeled and diced 1/2-inch
- 2 cups carrots sliced
- 1 cup parsnips chopped
- 8 oz cremini mushrooms halved
- 2 tbsp olive oil
- 1 tsp fresh thyme chopped
- 1 tsp kosher salt divided, to taste
- 0.5 tsp black pepper freshly ground
Creamy Herb Gravy
- 2 tbsp unsalted butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups vegetable broth low-sodium
- 0.5 cup heavy cream or half-and-half
- 0.25 tsp ground nutmeg optional
- 0.5 tsp kosher salt to taste
- 0.25 tsp black pepper to taste
Assembly
- 1 sheet puff pastry thawed; or 1 single pie crust
- 1 egg beaten with 1 tbsp water (egg wash)
- Flaky salt for finishing (optional)
Instructions
Roast the Vegetables
- Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss squash, carrots, parsnips, and mushrooms with olive oil, thyme, 1 tsp salt, and black pepper; spread in an even layer.
- Roast 20–25 minutes, stirring once, until tender and lightly caramelized at the edges. Set aside and reduce oven to 400°F (200°C).
Make the Creamy Herb Gravy
- Melt butter in a large skillet over medium heat. Add onion and cook 4–5 minutes until translucent; stir in garlic and cook 30 seconds.
- Sprinkle in flour and cook 1–2 minutes, stirring, to form a blond roux. Gradually whisk in vegetable broth, then add heavy cream. Simmer 3–4 minutes until slightly thickened. Season with salt, pepper, and nutmeg.
- Fold in the roasted vegetables and simmer 1 minute. Taste and adjust seasoning.
Assemble & Bake
- Divide filling among four 8-oz ramekins (or pour into one 9-inch pie dish).
- Cut pastry into rounds to fit the dishes. Lay over the filling, crimp edges to seal, brush with egg wash, and cut a small vent in the center of each pie.
- Bake at 400°F (200°C) for 18–25 minutes until pastry is puffed and deep golden. Rest 5–10 minutes before serving.
Notes
Make-ahead: Assemble unbaked pies, cover, and refrigerate up to 24 hours or freeze up to 1 month. Bake from chilled or frozen, adding a few minutes as needed until the crust is deeply golden and the filling is bubbling.
Nutrition
Serving: 350gCalories: 480kcalCarbohydrates: 38g
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