Cozy Roasted Autumn Vegetable Pot Pies for Comforting Nights

Enjoy the comforting flavors of Roasted Autumn Vegetable Pot Pies, perfect for cozy nights.

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Prep Time 30

Cook Time 45

Cooling Time 10

Total Time 1 25

Servings: 6 pot pies

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups Butternut Squash, cubed Provides rich, sweet earthiness and texture; substitute with pumpkin if unavailable.
1 cup Carrots, diced Add a slightly sweet crunch and vibrant color; consider using sweet bell peppers for different sweetness.
1 cup Parsnips, diced Introduce nuttiness and root-vegetable flavor; regular potatoes can be a substitute.
1 cup Sweet Potatoes, diced Offer caramel-like flavor and velvety texture; no substitutions recommended for this essential flavor.
2 cups Brussels Sprouts, halved Contribute savory bites and contrasting texture; broccoli florets can be a good alternative.
1 tablespoon Fresh Thyme Provide aromatic depth to the sauce; dried herbs can be used but in smaller amounts.
1 tablespoon Fresh Rosemary Provide aromatic depth to the sauce; dried herbs can be used but in smaller amounts.
1 medium Onion, chopped Sweet and aromatic foundation for the filling; shallots can be used as a milder alternative.
2 cloves Garlic, minced Enhances flavor depth; garlic powder could be an alternative in a pinch.

For the Sauce

2 tablespoons Olive Oil Coats the veggies for even roasting; can be replaced with melted coconut oil.
to taste Salt Amplify natural flavors; adjust seasoning as desired.
to taste Pepper Amplify natural flavors; adjust seasoning as desired.
2 tablespoons Butter Adds richness to sautéed onions and garlic; substitute with plant-based butter for dairy-free.
2 tablespoons Flour Thickens the sauce; gluten-free flour can be used for a gluten-free option.
2 cups Vegetable Broth Creates savory liquid foundation; chicken broth can be used for a non-vegetarian version.
1 cup Heavy Cream Enriches the sauce for a silky consistency; plant-based cream can substitute for dairy-free.

For the Crust

1 package Puff Pastry Forms the flaky lid; vegan puff pastry can be used for a dairy-free alternative.
1 large Egg (for wash) Creates a golden-brown finish; a plant-based milk wash can be used instead.

Equipment

Oven
Mixing bowl
Baking sheet
Medium saucepan
Rolling Pin
Round cutter

Method

Preparation

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine cubed butternut squash, carrots, parsnips, sweet potatoes, and halved brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary.
Spread the seasoned vegetable mixture evenly on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
Melt butter in a medium saucepan over medium heat. Add chopped onion and minced garlic, sauté for 5 minutes until translucent.
Stir in the flour, cook for an additional 1-2 minutes.
Gradually whisk in the vegetable broth, bring to a simmer and thicken for 3-4 minutes.
Fold the roasted vegetables into the creamy sauce, stir in the heavy cream, adjust salt and pepper as needed.
Roll out the puff pastry to about ¼ inch thick and cut out rounds for the tops of bowls.
Divide the filling into prepared bowls, press pastry rounds on top, and seal edges.
Brush the tops with beaten egg for a golden finish.
Bake for 20-25 minutes, or until pastry is puffed and golden brown.
Allow to cool for 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 50gProtein: 8gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 12000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For best results, chill filling before sealing with pastry and avoid opening the oven while baking.

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