Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies: Cozy Fall Dinner

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.

Warm Roasted Autumn Vegetable Pot Pies — flaky pastry and a savory, roasted vegetable filling.

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.
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Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine American, Vegetarian
Servings 4 people
Calories 480 kcal

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
Keyword autumn vegetables, pot pie, roasted vegetable pot pie
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