Ready in: 1 hour 30 minutes · Serves: 6 · Technique: Baking · Storage: Up to 3 days in the fridge, 3 months in the freezer.
Quick Answer
Make savory and comforting Roasted Autumn Vegetable Pot Pies filled with seasonal veggies, perfect for cozy holiday gatherings.
As the crisp autumn air settles over New York City and the leaves turn shades of gold and crimson, I find myself living for cozy evenings spent in the kitchen, preparing hearty meals that warm the soul. With Thanksgiving and Christmas approaching, it's the perfect time to embrace the bounty of seasonal vegetables. Today, I'm excited to share my recipe for Roasted Autumn Vegetable Pot Pies-each bite is packed with flavor, comfort, and the essence of the season.
A Cozy Holiday Treat
This recipe is ideal for those chilly evenings, bringing warmth to your home and creating a memorable dish that celebrates the flavors of the season.
Why You'll Love This Recipe
- Perfectly captures the essence of autumn with seasonal vegetables.
- Hearty and comforting, ideal for cozy dinners with family.
- Flexible recipe-can be made a day in advance or frozen for later use.
- Packed with nutrients from a variety of colorful vegetables.
- A delightful way to celebrate the flavors of Thanksgiving and Christmas.
Ingredients
To create these delightful pot pies, gather the following ingredients:
For the Filling:
- 2 cups butternut squash, peeled and diced
- 2 cups sweet potatoes, peeled and diced
- 1 cup carrots, peeled and sliced
- 1 cup Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 cup milk (or a dairy alternative)
- 1 cup frozen peas
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
How to Make Roasted Autumn Vegetable Pot Pies (Step-by-Step)
This recipe is a delightful way to embrace the fall season with warmth and flavor.
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the butternut squash, sweet potatoes, carrots, and Brussels sprouts. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss until well-coated, then spread the mixture on a baking sheet. Roast for about 25-30 minutes until tender and caramelized, turning halfway through to achieve even browning.
Step 2: Prepare the Filling
Once the vegetables have cooled slightly, melt a tablespoon of butter in a saucepan over medium heat. Whisk in the flour until glossy, then gradually pour in the vegetable broth and milk, stirring continuously until thickened. Fold in the roasted vegetables and frozen peas, combining gently to create a rich, creamy filling.
Step 3: Make the Pie Crust
In a large bowl, combine the flour and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together without being sticky. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes to ensure a flaky crust.
Step 4: Assemble and Bake
Preheat your oven to 375°F (190°C). Roll out one disc of dough to about ⅛ inch thick and place it in a 10-inch pie dish, leaving overhang. Fill with the vegetable mixture. Roll out the second dough disc over the filling, trim excess, and crimp the edges to seal. Cut slits in the top to allow steam to escape, and brush with an egg wash for a golden finish. Bake for 40-45 minutes until the crust is golden brown and flaky, then let cool slightly before serving.
Common Mistakes to Avoid
- Overcrowding the Vegetables: This leads to steaming rather than roasting. Give them space on the baking sheet!
- Not Chilling the Dough: Skipping this step can result in a tough crust. Patience is key for a flaky texture.
- Skipping the Slits: Forgetting to cut slits in the crust can result in soggy bottoms. Steam needs a place to escape!
Tips and Tricks for Success
- For added flavor, consider throwing in herbs like sage or nutmeg to the filling.
- You can prepare the filling a day in advance to make assembly a breeze.
- These pot pies freeze beautifully-just assemble and freeze before baking, then add an extra 10 minutes to the baking time when you're ready to enjoy them.
Variations
- Swap butternut squash for pumpkin for a different flavor.
- Use a mix of different vegetables like parsnips or turnips.
- Substitute vegetable broth with chicken broth for a non-vegetarian version.
How to Serve
- Serve warm with a side salad for a complete meal.
- Pair with cranberry sauce to enhance the autumn flavors.
- Top with freshly chopped herbs like parsley or chives for added freshness.
Make Ahead and Storage
- Make Ahead: Consider preparing the filling a day in advance to simplify assembly.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until heated through.
- Freezing: Assemble and freeze before baking; can stay fresh for up to 3 months. Bake straight from frozen, adding an extra 10 minutes to the baking time.
Recipe Notes / What I Learned
Every time I whip these Roasted Autumn Vegetable Pot Pies up, I'm reminded of the joy of cooking with seasonal ingredients-each flavor enhances the other. The hearts around the dinner table fill with warmth and gratitude, truly embodying the spirit of Thanksgiving and Christmas. Enjoy the process and embrace the cozy moments!
Yield and Serving Size
Yield: 2 pot pies · Serving Size: 1 pot pie
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 8g protein · 60g carbs · 12g fat
Recipe by:
Savory Roasted Autumn Vegetable Pot Pies
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the butternut squash, sweet potatoes, carrots, and Brussels sprouts. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss until well-coated, then spread the mixture on a baking sheet. Roast for about 25-30 minutes until tender and caramelized, turning halfway through to achieve even browning.
- Once the vegetables have cooled slightly, melt a tablespoon of butter in a saucepan over medium heat. Whisk in the flour until glossy, then gradually pour in the vegetable broth and milk, stirring continuously until thickened. Fold in the roasted vegetables and frozen peas, combining gently to create a rich, creamy filling.
- In a large bowl, combine the flour and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together without being sticky. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes to ensure a flaky crust.
- Preheat your oven to 375°F (190°C). Roll out one disc of dough to about ⅛ inch thick and place it in a 10-inch pie dish, leaving overhang. Fill with the vegetable mixture. Roll out the second dough disc over the filling, trim excess, and crimp the edges to seal. Cut slits in the top to allow steam to escape, and brush with an egg wash for a golden finish. Bake for 40-45 minutes until the crust is golden brown and flaky, then let cool slightly before serving.
Notes
FAQs
1. Can I use different vegetables in the pot pies?
Absolutely! Feel free to substitute any of your favorite seasonal vegetables such as parsnips, turnips, or even mushrooms. Just make sure to adjust the cooking time accordingly.
2. How can I make the pot pies vegan?
To make this recipe vegan, simply replace the milk with a plant-based alternative and use vegan butter for the crust. You can also substitute the egg wash with a mixture of plant-based milk and a bit of maple syrup for a golden finish.
3. Can I prepare the pot pies in advance?
Yes, you can prepare the filling and crust ahead of time. Assemble the pot pies just before baking, or you can freeze them unbaked and pop them in the oven directly from the freezer when needed.
4. What's the best way to reheat leftover pot pies?
The best way to reheat leftover pot pies is to cover them with foil and warm them in a preheated oven at 350°F (175°C) for about 20-30 minutes until heated through. This helps maintain the flaky crust.
5. How do I know when the pot pies are done baking?
Your pot pies are done when the crust is golden brown and flaky, and you can see the filling bubbling through the slits at the top. If you're unsure, a quick toothpick test in the center can help check for doneness.
