Best Roasted Autumn Vegetable Pot Pies
These Roasted Autumn Vegetable Pot Pies are the ultimate cozy meal: a medley of butternut squash, carrots, potatoes, and mushrooms in a creamy sauce, tucked beneath golden puff pastry. Ideal for chilly days, dinner parties, or make-ahead meals.
Calories:
Ingredients
- 1 cup diced butternut squash
- 1 cup chopped carrots
- 1 cup diced Yukon gold potatoes
- 1 cup chopped cremini mushrooms
- ½ cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1½ cups vegetable broth
- ½ cup heavy cream
- 1 sheet puff pastry thawed
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C). Toss squash, carrots, potatoes, and mushrooms with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast 20 minutes until just tender and caramelized.
- In a skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually whisk in broth and cream. Simmer 3–4 minutes until thickened.
- Stir roasted vegetables and peas into the sauce. Mix gently and adjust seasoning.
- Divide filling into 4 ramekins. Cut puff pastry into rounds, place over filling, and press edges lightly. Brush with beaten egg.
- Bake 20–25 minutes until pastry is puffed and golden, and filling is bubbling. Let cool slightly before serving.