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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
Cook Time 45 minutes
Total Time 1 minute
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.