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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies

Enjoy these delightful Roasted Autumn Vegetable Pot Pies filled with seasonal vegetables and a flaky pastry crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 pies
Calories 430 kcal

Equipment

  • oven
  • Baking Sheet
  • large skillet
  • ramekins

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
  • 1 ½ cups vegetable broth
  • ½ cup heavy cream
  • 1 sheet puff pastry, thawed
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat the oven to 425°F (220°C). Toss butternut squash, carrots, potatoes, and mushrooms with olive oil, thyme, salt, and pepper on a baking sheet. Roast for 20 minutes until just tender.
  • In a large skillet, melt butter over medium heat. Stir in flour and cook for 1 minute, then gradually whisk in vegetable broth and heavy cream. Simmer until thickened, 3-4 minutes.
  • Add roasted vegetables and peas to the skillet. Mix until evenly coated and heated through. Adjust seasoning to taste.
  • Divide the vegetable filling among 4 ramekins. Cut puff pastry into 4 rounds to fit ramekins and place over the filling. Brush with beaten egg.
  • Bake for 20-25 minutes, or until pastry is golden brown and filling is bubbling. Cool slightly before serving.

Nutrition

Serving: 1pieCalories: 430kcalCarbohydrates: 48gProtein: 7gFat: 23g
Keyword comfort food, easy pot pie, fall recipe, Roasted Autumn Vegetable Pot Pies, vegetable pot pie, vegetarian
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