Ingredients
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Tefal Taste Twin Frying Pan Set, 20 cm & 28 cm
Non-Stick • Thermo-Spot • Lightweight • All hobs (except induction)
- Thermo-Spot shows the right searing temperature.
- 20 cm for eggs & crêpes • 28 cm for family meals.
- Easy-clean non-stick interior; comfy handles.
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Equipment
Method
- This cozy fall recipe comes together in three delicious steps: roasting the vegetables, preparing the creamy filling, and baking everything under a buttery, golden puff pastry crust.
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss together Brussels sprouts, butternut squash, carrots, parsnips, sweet potatoes, onion, and garlic with olive oil, salt, and pepper.
- Spread evenly in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
- Remove from the oven and set aside.
- Pro Tip: Roasting the veggies first enhances their sweetness and gives the pot pies a rich, deep flavor that simply can’t be achieved with raw vegetables.
Step 2: Make the Creamy Herb Sauce
- In a large skillet, melt butter over medium heat.
- Add rosemary and thyme, stirring for about 30 seconds to release their aroma.
- Sprinkle in the flour and whisk constantly for 1–2 minutes to create a light roux.
- Gradually whisk in the vegetable broth until smooth and slightly thickened.
- Stir in the heavy cream and season with salt and pepper.
- Let the sauce simmer gently for 3–4 minutes until creamy and velvety.
- Add the roasted vegetables to the sauce and stir gently to coat everything evenly.
Step 3: Assemble the Pot Pies
- Divide the filling among individual ramekins or spoon into one large baking dish.
- Roll out the puff pastry sheet slightly on a floured surface, then cut pieces large enough to cover each ramekin (or one big sheet for a large pie).
- Drape the pastry over the top of the filling, pressing the edges gently to seal.
- Cut small slits in the top to allow steam to escape.
- Whisk the egg and brush it lightly over the pastry for a shiny, golden crust.
Step 4: Bake Until Golden
- Place the pies on a baking sheet to catch any drips.
- Bake at 400°F (200°C) for 20–25 minutes, or until the pastry is puffed and beautifully golden brown.
- Let them cool slightly before serving — the filling will be piping hot!
Notes
🧊 Storage & Reheating
To Store:
Keep leftovers covered in the refrigerator for up to 4 days.
To Reheat:
Reheat in a 350°F (175°C) oven for 15 minutes, or until the filling is hot and the pastry re-crisps.
Avoid microwaving, as it may make the crust soggy.
To Freeze:
Assemble pot pies but do not bake. Wrap tightly and freeze for up to 2 months.
Bake directly from frozen at 400°F (200°C) for 35–40 minutes.
🥄 Variations
Make this recipe your own with fun, flavorful twists:
Cheesy Twist: Stir ½ cup shredded cheddar or gruyère into the filling for creamy richness.
Spicy Harvest Pie: Add a pinch of red chili flakes for a subtle kick.
Mushroom Lovers’ Version: Add 1 cup sliced mushrooms to the roasting tray.
Vegan Option: Use coconut cream or cashew cream instead of heavy cream and skip the egg wash.
Gluten-Free Version: Substitute all-purpose flour and puff pastry with gluten-free alternatives.
Maple Herb Delight: Add 1 teaspoon of pure maple syrup to the filling for a sweet autumn twist.
Herb Swap: Use sage instead of rosemary for a classic Thanksgiving flavor.
Mini Appetizers: Make bite-sized versions using muffin tins — perfect for holiday parties!
❓ 10 FAQs
1. Can I use frozen vegetables?
Yes, but for the best flavor, roast fresh ones — they caramelize beautifully. 2. Can I make this ahead of time?
Yes! Prepare the filling a day in advance and assemble with puff pastry right before baking. 3. Can I use pie crust instead of puff pastry?
Absolutely — both work well! Pie crust creates a more traditional texture, while puff pastry gives a flaky, buttery finish. 4. What’s the best way to thicken the sauce?
If your sauce feels thin, simmer it longer or add a teaspoon more flour before adding the broth. 5. Can I use different vegetables?
Yes! Try adding zucchini, mushrooms, potatoes, or even corn. 6. How do I make it vegan?
Replace the butter with olive oil, cream with plant-based milk, and use a vegan puff pastry. 7. Can I make these in advance for guests?
Definitely — assemble them up to 6 hours before baking and store in the fridge. 8. Can I skip the cream?
Yes, though the filling will be less rich — substitute with milk or unsweetened oat milk. 9. Can I use dried herbs instead of fresh?
Yes! Use 1 teaspoon dried thyme and ½ teaspoon dried rosemary. 10. What should I serve with these pot pies?
They pair perfectly with a crisp green salad, roasted beets, or a warm apple cider drink. 🍎 🏁 Conclusion These Roasted Autumn Vegetable Pot Pies are the essence of fall comfort food — warm, creamy, buttery, and bursting with roasted flavor. Every bite offers a perfect mix of tender vegetables, fragrant herbs, and that golden, flaky crust that shatters beautifully with each spoonful. It’s the kind of dish that feels both homey and elegant, perfect for cozy nights in or impressing guests during the holiday season. The roasted vegetables add natural sweetness and depth, while the creamy herb sauce ties everything together like a culinary hug. So preheat your oven, pull out your favorite ramekins, and fill your kitchen with the cozy aromas of fall. Once you taste these pot pies, you’ll understand why they’re destined to become a new seasonal tradition.
Yes, but for the best flavor, roast fresh ones — they caramelize beautifully. 2. Can I make this ahead of time?
Yes! Prepare the filling a day in advance and assemble with puff pastry right before baking. 3. Can I use pie crust instead of puff pastry?
Absolutely — both work well! Pie crust creates a more traditional texture, while puff pastry gives a flaky, buttery finish. 4. What’s the best way to thicken the sauce?
If your sauce feels thin, simmer it longer or add a teaspoon more flour before adding the broth. 5. Can I use different vegetables?
Yes! Try adding zucchini, mushrooms, potatoes, or even corn. 6. How do I make it vegan?
Replace the butter with olive oil, cream with plant-based milk, and use a vegan puff pastry. 7. Can I make these in advance for guests?
Definitely — assemble them up to 6 hours before baking and store in the fridge. 8. Can I skip the cream?
Yes, though the filling will be less rich — substitute with milk or unsweetened oat milk. 9. Can I use dried herbs instead of fresh?
Yes! Use 1 teaspoon dried thyme and ½ teaspoon dried rosemary. 10. What should I serve with these pot pies?
They pair perfectly with a crisp green salad, roasted beets, or a warm apple cider drink. 🍎 🏁 Conclusion These Roasted Autumn Vegetable Pot Pies are the essence of fall comfort food — warm, creamy, buttery, and bursting with roasted flavor. Every bite offers a perfect mix of tender vegetables, fragrant herbs, and that golden, flaky crust that shatters beautifully with each spoonful. It’s the kind of dish that feels both homey and elegant, perfect for cozy nights in or impressing guests during the holiday season. The roasted vegetables add natural sweetness and depth, while the creamy herb sauce ties everything together like a culinary hug. So preheat your oven, pull out your favorite ramekins, and fill your kitchen with the cozy aromas of fall. Once you taste these pot pies, you’ll understand why they’re destined to become a new seasonal tradition.