Roasted Autumn Vegetable Pot Pies Recipe
Introduction
Warm up your kitchen with these comforting Roasted Autumn Vegetable Pot Pies. Filled with a savory mix of roasted vegetables and fragrant herbs, encased in a flaky pie crust, they make a perfect meal for chilly days.
Ingredients
- 3 cups mixed vegetables (such as carrots, sweet potatoes, Brussels sprouts, and parsnips), chopped
- 2 ready-made pie crusts
- 1/2 cup heavy cream
- 1 teaspoon mixed dried or fresh herbs (thyme, rosemary, sage)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the chopped mixed vegetables with olive oil, salt, pepper, and herbs, then spread them evenly on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Step 2: Reduce oven temperature to 375°F (190°C). Cut pie crusts to fit your baking dishes or ramekins. Layer roasted vegetables into each crust-lined dish, pour over the cream, and cover with a top crust. Seal edges and cut small slits on top to vent.
- Step 3: Bake the filled pot pies for 25-30 minutes until the crust is golden brown and crisp. Let cool slightly before serving.
Tips & Variations
- Use seasonal vegetables based on availability to keep flavors fresh and exciting.
- Add a sprinkle of grated cheese inside the pot pie for extra richness.
- For a vegan version, substitute the cream with coconut cream and use a plant-based pie crust.
Storage
Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain a crisp crust. Avoid microwaving to keep the pastry flaky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pot pies ahead of time?
Yes, you can assemble the pot pies and refrigerate them for up to 24 hours before baking. Just cover them tightly to prevent drying out.
Can I freeze the pot pies?
Absolutely. Wrap the unbaked pot pies tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen, adding extra baking time as needed until golden and heated through.
PrintRoasted Autumn Vegetable Pot Pies Recipe
These Roasted Autumn Vegetable Pot Pies combine a medley of seasonal roasted vegetables with creamy herbs encased in a flaky pie crust. Perfect for a comforting and hearty meal during the cooler months, these individual pot pies are baked until golden and bubbling, offering rich flavors and a satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 individual pot pies 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups mixed autumn vegetables (such as butternut squash, carrots, parsnips, and brussels sprouts), chopped
Pie Crust
- 2 sheets refrigerated pie crust
Cream Filling
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 2 tbsp fresh herbs (such as thyme and rosemary), chopped
- Salt and pepper to taste
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Chop the mixed vegetables into uniform pieces to ensure even roasting.
- Roast the Vegetables: Spread the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt, pepper, and half of the chopped herbs. Roast for 25-30 minutes, tossing halfway, until tender and caramelized.
- Prepare the Filling: In a bowl, mix the heavy cream, vegetable broth, remaining herbs, and additional salt and pepper to create a creamy herb mixture.
- Assemble the Pot Pies: Roll out the pie crusts and cut into circles to fit your ramekins or small pie dishes. Place the crusts into the dishes, spoon in the roasted vegetables, and pour the creamy herb mixture over them.
- Top and Seal Crust: Cover the filling with another pie crust circle, pressing the edges to seal. Cut a few small slits on top to allow steam to escape during baking.
- Bake Until Golden: Place the assembled pot pies on a baking sheet and bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Let the pot pies cool for 5 minutes before serving to allow the filling to set. Enjoy warm for a comforting autumn meal.
Notes
- You can substitute heavy cream with a plant-based cream for a dairy-free option.
- Feel free to use any seasonal vegetables you prefer or have on hand.
- Use fresh herbs for the best flavor, but dried herbs can be used in half the quantity.
- Make sure to cut vent slits on the top crust to prevent sogginess and allow steam to escape.
- Pie crust can be homemade or store-bought for convenience.
Keywords: autumn vegetable pot pies, roasted vegetables, pot pie recipe, flaky pie crust, creamy vegetable pot pie, fall recipes, vegetarian pot pie
