Description

Indulge in the comforting flavors of fall with these Roasted Autumn Vegetable Pot Pies. Each flaky, golden crust encases a rich filling of seasonal vegetables like butternut squash, carrots, and potatoes, all enveloped in a creamy herb sauce. Perfect for cozy dinners or festive gatherings, this dish brings warmth and joy to your table. Celebrate the season with every savory bite!

Ingredients

Scale

1 cup butternut squash (diced)
1 cup carrots (sliced)
1 cup Yukon Gold potatoes (diced)
1 medium sweet onion (chopped)
3 cloves garlic (minced)
2 tablespoons olive oil
1 cup low-sodium vegetable broth
½ cup heavy cream (or plant-based cream for a dairy-free option)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 package refrigerated pie crusts (or homemade)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss butternut squash, carrots, potatoes, onion, and garlic with olive oil on the baking sheet. Season with salt and pepper. Roast for 25-30 minutes until tender.
In a saucepan over medium heat, combine vegetable broth and heavy cream. Add thyme and rosemary; simmer for about 5 minutes until slightly thickened.
Mix roasted vegetables with the creamy sauce until well-coated.
Spoon the filling into pie dishes lined with pastry dough. Cover with another layer of pastry if desired; seal edges.
Bake for 25-30 minutes until the crust is golden brown. Let cool slightly before serving.

Nutrition

Serving Size: 1 pot pie (200g)
Calories: 360
Sugar: 5g
Sodium: 540mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 7g
Cholesterol: 40mg

Keywords: Use any seasonal vegetables you prefer for variation. Prepare pot pies in advance and refrigerate before baking for convenience. For an extra touch of flavor, add cheese inside before sealing.