Description
Warm up your dinner table with comforting Roasted Autumn Vegetable Pot Pies, packed with seasonal root vegetables, hearty greens, and a flaky crust. This cozy, versatile recipe celebrates fall flavors and is perfect for family meals or gatherings, offering a homemade restaurant-quality dish that’s easy to customize and reheat.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups sweet potatoes, peeled and chopped
- 1 cup beets, peeled and chopped
- 2 cups kale or spinach, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
Herbs and Spices
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon dried sage or fresh, chopped
- Salt and pepper, to taste
Other Ingredients
- 2 tablespoons olive oil or butter (for roasting and sautéing)
- 3 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- Pie crust (store-bought or homemade; quantity to cover top and bottom of pot pies, approximately 1 package or enough for 4 individual pot pies)
Instructions
- Prepare the Vegetables: Wash, peel, and cut your root vegetables into bite-sized chunks. Toss them with olive oil, salt, pepper, and fresh herbs, then roast in the oven at 400°F for 25-30 minutes until tender and caramelized.
- Sauté Aromatics: Meanwhile, sweat chopped onions and minced garlic in a pan with butter or olive oil over medium heat until soft and fragrant, building the flavor foundation for your filling.
- Make the Filling: Add the roasted vegetables to the pan, sprinkle flour over the mixture, and stir well to coat. Gradually pour in vegetable broth while stirring continuously to create a thick, rich filling that holds together without being too dry or runny.
- Assemble the Pot Pies: Divide the filling evenly into ramekins or a baking dish. Cover with pie crust, trim and seal the edges, then cut a few slits on top to allow steam to escape during baking.
- Bake: Bake at 375°F for 25-30 minutes, or until the crust is golden brown, crispy, and the filling is bubbling hot underneath. Allow to rest for 5-10 minutes before serving.
Notes
- Use dry-roasted vegetables to concentrate sweetness and prevent soggy filling.
- Don’t overfill the pies; leave room under the crust to prevent spills during baking.
- Brush the crust with egg wash for a golden, shiny, and crisp finish.
- Let pot pies rest after baking for easier slicing and serving.
- Use fresh thyme and rosemary for the best aroma and flavor.
Nutrition
- Serving Size: 1 pot pie
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: autumn vegetables, roasted vegetables, pot pie, comfort food, fall recipe, vegetarian, vegan option, homemade pie
