Go Back

Recipe by:

Dana Ramsey

Savory Roasted Autumn Vegetable Pot Pies

Make savory and comforting Roasted Autumn Vegetable Pot Pies filled with seasonal veggies, perfect for cozy holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: 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 Tbsp. olive oil
  • salt and pepper to taste
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 Tbsp. all-purpose flour
  • 1 cup vegetable broth
  • 1 cup milk (or a dairy alternative)
  • 1 cup frozen peas
Group: Pie Crust
  • 2½ cups all-purpose flour
  • 1 tsp. salt
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 Tbsp. ice water

Equipment

  • Oven
  • Baking sheet
  • Saucepan
  • Pie dish

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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

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.