As soon as the leaves start turning golden and the air gains that crisp edge, I know it’s the perfect time for cozy, comforting meals. One of my absolute favorites to make during this season is Roasted Autumn Vegetable Pot Pies. From the moment I slice the vegetables to the moment the flaky crust comes out of the oven, the kitchen fills with a warm, inviting aroma that instantly makes me feel at home. I love how this recipe brings together the hearty flavors of fall, making it a dish that feels both indulgent and wholesome at the same time.
You will love this recipe because it’s comforting, flavorful, and entirely plant-forward, yet still satisfying enough to feel like a true meal. The roasted vegetables carry a natural sweetness that balances beautifully with savory herbs and a creamy filling, making every bite a little celebration of autumn. Whether you’re serving it for a family dinner or preparing individual pies for a gathering, these pot pies always impress without requiring hours in the kitchen.
One of the best things about this recipe is how versatile it is. You can easily swap in your favorite seasonal vegetables or adjust the herbs and spices to suit your taste. It’s an excellent canvas for creativity, whether you prefer a more traditional mix of root vegetables or want to experiment with squash, sweet potatoes, or even Brussels sprouts.
It’s also surprisingly affordable, making it perfect for weeknight dinners or special occasions without breaking the bank. You only need simple, fresh ingredients, most of which you likely already have in your kitchen. Plus, the individual servings mean leftovers are easy to store and reheat.
Ingredients for the recipe:
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2 cups diced carrots
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2 cups diced butternut squash
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1 cup diced parsnips
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1 cup diced potatoes
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1 cup diced onion
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1 cup chopped celery
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1 tablespoon olive oil
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2 tablespoons butter
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 ½ cups vegetable broth
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½ cup heavy cream or dairy-free alternative
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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Salt and pepper, to taste
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1 package ready-made pie crusts
How to Prepare Roasted Autumn Vegetable Pot Pies
Making these pot pies is easier than it looks, and the process fills your kitchen with the cozy aroma of roasted autumn vegetables. The key is to roast the vegetables first, which brings out their natural sweetness and deepens the flavor of the filling.
Step-by-Step Instructions for Preparation
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the vegetables.
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Prepare the vegetables by washing, peeling, and dicing the carrots, butternut squash, parsnips, potatoes, onion, and celery into roughly 1-inch pieces. This ensures even roasting.
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Toss the vegetables in a large bowl with olive oil, salt, pepper, and half of the dried thyme and rosemary. Spread them evenly on the prepared baking sheet.
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Roast the vegetables for 25–30 minutes, stirring halfway through, until they are tender and lightly caramelized. This step enhances their flavor significantly.
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While the vegetables roast, melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
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Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux. This will thicken your filling.
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Gradually whisk in the vegetable broth until the mixture is smooth and starts to thicken. Then stir in the cream and remaining herbs. Season with salt and pepper to taste.
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Add the roasted vegetables to the sauce, mixing gently until all the pieces are coated evenly. Let the filling simmer on low for 3–5 minutes so the flavors meld.
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Prepare your pie crusts by rolling them out slightly on a floured surface if needed. Use individual ramekins or a larger pie dish depending on your preference.
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Fill each crust with the roasted vegetable mixture, leaving a small border around the edges. Place the top crust over the filling and crimp the edges to seal. Cut small slits in the top to allow steam to escape.
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Brush the tops with a little milk or cream to help them brown beautifully in the oven.
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Bake the pies at 375°F (190°C) for 25–30 minutes, or until the crust is golden brown and flaky.
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Let the pies cool slightly for 5–10 minutes before serving. This ensures the filling sets and is easier to serve.
Quick and Easy Tips
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You can prepare the vegetables ahead of time and store them in the fridge for up to 24 hours.
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Use pre-chopped vegetables if you’re short on time; the flavor will still be fantastic.
Customizable Options
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Swap in your favorite seasonal vegetables such as pumpkin, sweet potatoes, or Brussels sprouts.
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For a richer filling, add a small handful of grated cheese or dairy-free alternative.
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Add cooked turkey bacon or chicken ham for a protein boost without overpowering the vegetables.
These pot pies are popular with many people, from kids to adults, because the creamy, savory filling and golden, flaky crust are irresistible. They’re perfect for a family dinner, meal prep, or even a special autumn gathering.
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Roasted Autumn Vegetable Pot Pies
These Roasted Autumn Vegetable Pot Pies are the ultimate cozy meal for fall. Filled with roasted seasonal vegetables, a creamy herb-infused sauce, and encased in a golden, flaky crust, they are comforting, flavorful, and perfect for family dinners or individual servings. This recipe is versatile, customizable, and sure to become a seasonal favorite.
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 2 cups diced carrots
- 2 cups diced butternut squash
- 1 cup diced parsnips
- 1 cup diced potatoes
- 1 cup diced onion
- 1 cup chopped celery
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- ½ cup heavy cream or dairy-free alternative
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 package ready-made pie crusts
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash, peel, and dice carrots, butternut squash, parsnips, potatoes, onion, and celery into 1-inch pieces.
- Toss the vegetables in olive oil, salt, pepper, and half of the thyme and rosemary. Spread evenly on the baking sheet.
- Roast vegetables for 25–30 minutes, stirring halfway, until tender and caramelized.
- Melt butter in a large saucepan over medium heat. Add garlic and sauté 1–2 minutes.
- Stir in flour to form a roux, cooking 1–2 minutes.
- Gradually whisk in vegetable broth, stirring until smooth. Add cream and remaining herbs; season with salt and pepper.
- Combine roasted vegetables with the sauce, mixing gently. Simmer 3–5 minutes to blend flavors.
- Roll out pie crusts if necessary. Fill individual ramekins or a large pie dish with the vegetable mixture. Cover with top crust and crimp edges. Cut small slits for steam.
- Brush tops with milk or cream for browning.
- Bake at 375°F (190°C) for 25–30 minutes until crust is golden and flaky.
- Let pies cool 5–10 minutes before serving.
Notes
You can swap vegetables based on seasonality or preference.
Add diced turkey bacon or chicken ham for extra flavor.
For a dairy-free version, use plant-based butter and cream alternatives.
Pie crusts can be homemade or store-bought.
- Prep Time: 25
- Cook Time: 35
FAQs
Q: Can I make these pot pies ahead of time?
A: Yes, you can prepare the filling and assemble the pies a day in advance. Store them in the refrigerator and bake them fresh when ready to serve.
Q: Can I freeze these pot pies?
A: Absolutely. Wrap each unbaked or baked pie tightly in plastic wrap and aluminum foil. They can be frozen for up to 2 months. Bake from frozen or thaw overnight before reheating.
Q: Can I use a different type of crust?
A: Yes, puff pastry or gluten-free pie crusts work well. Just adjust the baking time according to the crust instructions.
Q: How can I make this recipe dairy-free?
A: Substitute the butter with plant-based margarine and use a dairy-free cream alternative. The flavor remains rich and comforting.
Q: Can I add protein to the filling?
A: Yes, diced turkey bacon or chicken ham can be added to enhance the flavor and make the pies more substantial.
Q: What vegetables work best in this recipe?
A: Root vegetables like carrots, parsnips, potatoes, and squash are ideal. You can also include seasonal vegetables like Brussels sprouts or sweet potatoes for variety.
Q: How do I know when the pies are done?
A: The pies are ready when the crust is golden brown, and the filling is bubbling around the edges. Allow them to cool for a few minutes before serving to let the filling set.