Roasted 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
Scale
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
