Go Back
–+ servings

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.
No ratings yet
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
Tried this recipe?Let us know how it was!