Roasted Autumn Vegetable Pot Pies

There is something deeply comforting about autumn cooking. The slow roasting of vegetables, the warmth of the oven, the buttery aroma of pastry filling the kitchen — this recipe captures that feeling perfectly. These Roasted Autumn Vegetable Pot Pies are not just a meal; they are an experience of fall wrapped in golden crust.

Before we even get to the title, let’s set the mood: crisp air outside, soft light through the window, and a cozy dinner bubbling gently in the oven. This is the kind of dish that makes people linger at the table.

Why This Recipe Works

Roasting the vegetables before baking intensifies their natural sweetness and adds depth that boiling or sautéing simply cannot achieve. Combined with a creamy herb-infused sauce and sealed beneath a flaky crust, these pot pies are hearty, satisfying, and deeply seasonal.

They’re perfect for:

• Weeknight comfort dinners
• Vegetarian holiday mains
• Meal prep and freezer meals
• Impressing guests without complicated techniques

INGREDIENTS

Roasted Vegetables

• 1 cup butternut squash, peeled and cubed
• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 1 cup Brussels sprouts, halved
• 1 small red onion, chopped
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• ½ tsp smoked paprika

Creamy Filling

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 ½ cups vegetable broth
• ¾ cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp fresh rosemary, minced
• 1 tsp fresh thyme, minced
• Salt and pepper to taste

Assembly

• 2 refrigerated pie crusts or homemade pastry
• 1 egg, beaten (egg wash)

INSTRUCTIONS

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss all vegetables with olive oil, salt, pepper, thyme, and smoked paprika.
3. Spread vegetables in a single layer and roast for 30–35 minutes until tender and caramelized.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Slowly whisk in vegetable broth, followed by cream, until smooth and thickened.
6. Stir in Dijon mustard, rosemary, thyme, salt, and pepper.
7. Fold roasted vegetables into the sauce and remove from heat.
8. Divide filling into oven-safe ramekins.
9. Top each with pie crust, sealing edges and cutting small vents.
10. Brush with egg wash.
11. Bake at 375°F (190°C) for 30–35 minutes until golden brown.
12. Cool 10 minutes before serving.

Make-Ahead & Freezing Tips

These pot pies freeze beautifully. Assemble fully, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F, adding 15–20 minutes to cook time.

Flavor Variations

• Add mushrooms for earthiness
• Use sweet potato instead of squash
• Swap cream for coconut milk for dairy-free

Serving Suggestions

Serve with a crisp green salad, crusty bread, or apple cider for the ultimate fall meal.

Roasted Autumn Vegetable Pot Pies

Hearty roasted autumn vegetables in a creamy herb sauce, baked under a flaky golden crust for the ultimate cozy fall comfort food.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings: 4 pot pies

Course: Dinner, Main

Cuisine: American, Autumn

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Roasted Vegetables

• 1 cup butternut squash cubed
• 1 cup carrots sliced
• 1 cup parsnips sliced
• 1 cup Brussels sprouts halved
• 1 small red onion chopped

Creamy Filling

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1.5 cups vegetable broth
• 0.75 cup heavy cream

Equipment

• Baking sheet
• Saucepan
• Ramekins
• Whisk

Method

 

1. Roast vegetables at 400°F until caramelized.
2. Prepare creamy sauce by whisking butter, flour, broth, and cream.
3. Combine roasted vegetables with sauce.
4. Fill ramekins, top with crust, and bake until golden.

Notes

Can be made ahead and frozen before baking.