Roasted Autumn Vegetable Pot Pies
These Roasted Autumn Vegetable Pot Pies blend caramelized vegetables with a creamy herb sauce under a flaky pastry crust. They are cozy, flavorful, and perfect for fall dinners.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Ingredients
Butternut squash
Carrots
Potatoes
Mushrooms
Onion
Garlic
Peas
Vegetable broth
Cream or milk
Flour
Thyme or rosemary
Puff pastry
Instructions
Roast vegetables at 425°F for 25–30 minutes. Sauté onions, garlic, and mushrooms. Add flour and broth. Stir in cream and herbs. Combine with roasted vegetables and peas. Fill ramekins. Add pastry topping. Bake at 400°F for 20–25 minutes.
Notes
Freeze unbaked pies for quick meals. Add beans or chickpeas for protein. Use dairy-free milk for vegan pies.
Nutrition
- Calories: 420
- Fat: 20g
- Carbohydrates: 48g
- Protein: 9g
Find it online: https://recipescno.com/roasted-autumn-vegetable-pot-pies/