Roasted Autumn Vegetable Pot Pies Recipe

Introduction

These Roasted Autumn Vegetable Pot Pies are a comforting and hearty dish perfect for chilly days. Filled with a medley of seasonal roasted veggies and wrapped in a flavorful black pepper rosemary crust, they bring warmth and flavor to your table.

Ingredients

• 1 small butternut squash or half of a large one peeled, seeded and diced
• 1 small baking pumpkin or half of a large one peeled, seeded and diced
• 2 large carrots peeled and diced
• ½ pound Brussels sprouts trimmed and quartered
• 1 small cauliflower or half of a large one cut into chunks
• 2 tablespoons olive oil
• Kosher salt
• Freshly cracked black pepper
• Pinch of crushed red pepper flakes
• 3 tablespoons unsalted butter
• 1 large yellow onion diced
• 4 garlic cloves minced
• 1 pound crimini mushrooms stemmed and sliced
• 2 dried bay leaves
• 1 teaspoon fresh thyme chopped
• 1 teaspoon fresh rosemary chopped
• 3 tablespoons all-purpose flour
• 2 cups vegetable stock
• ½ cup Greek yogurt
• ¾ cup frozen peas thawed
• 1 egg whisked with a splash of water

Black Pepper Rosemary Crust:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon fresh rosemary chopped
• ½ cup unsalted butter very cold and diced
• 2 egg yolks
• ¼ cup buttermilk

Instructions

1. Step 1: Preheat oven to 425℉. Spread the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower across two large baking sheets. Drizzle with olive oil, season with salt and black pepper, and toss to coat evenly. Roast for 20 to 25 minutes, tossing halfway through, until golden brown and crispy. Remove and let cool. Lower oven temperature to 375℉.
2. Step 2: In a large pot over medium-high heat, melt 2 tablespoons of butter. Add diced onions and minced garlic; sauté about 5 minutes until translucent. Season with salt, black pepper, and crushed red pepper flakes. Continue cooking until onions caramelize slightly.
3. Step 3: Add sliced mushrooms and cook another 5 minutes until browned. Stir in thyme, rosemary, and bay leaves, cooking for 5 more minutes. Push vegetables to one side, add remaining butter, then stir in flour and cook for 30 seconds. Gradually add vegetable stock, stirring constantly, and simmer for 10 to 15 minutes until thickened. Season to taste.
4. Step 4: Mix in roasted vegetables, Greek yogurt, and thawed peas. Cook one minute more, then remove from heat and let cool slightly.
5. Step 5: For the crust, whisk flour, baking powder, salt, black pepper, and rosemary in a bowl. Cut in cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs.
6. Step 6: In a separate bowl, whisk egg yolks with buttermilk. Add to flour mixture and stir until dough forms. Shape into a disk, wrap, and chill for at least 1 hour. (Can be made 2 days ahead; thaw before rolling.)
7. Step 7: On a floured surface, divide dough into four pieces. Roll each into a circle and trim edges. Spoon filling evenly into ramekins or baking dishes, mounding slightly. Top each with dough circle. Brush edges with egg wash to seal.
8. Step 8: Place pot pies on a baking sheet. Cut small slits in tops to vent steam. Brush crusts with egg wash and sprinkle with black pepper if desired. Bake 25 to 30 minutes until golden and flaky. Allow to cool slightly before serving.

Tips & Variations

• Use seasonal vegetables available to you, such as sweet potatoes or parsnips, for a different flavor.
• If you prefer a vegan version, substitute butter with plant-based margarine and use coconut yogurt instead of Greek yogurt.
• For extra flavor, add a splash of white wine when sautéing mushrooms and onions.
• To save time, prepare the crust a day ahead and keep it chilled.
• Ensure your vegetables are roasted until nicely caramelized for deeper flavor.

Storage

Store any leftover pot pies covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350℉ oven for about 15 to 20 minutes or until heated through. You can also freeze unbaked assembled pot pies for up to 1 month; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pie crust instead of the black pepper rosemary crust?

Yes, a store-bought or homemade pie crust can be used as a substitute, though it will lack the peppery, herby bite of the original crust.

Can I make these pot pies gluten-free?

To make gluten-free pot pies, use gluten-free flour blends for both the filling thickener and crust. Be sure to check that your vegetable stock and other ingredients are gluten-free as well.

Roasted Autumn Vegetable Pot Pies Recipe

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★★★★★

4.8 from 83 reviews

These Roasted Autumn Vegetable Pot Pies are a comforting and hearty vegetarian dish featuring a medley of seasonal roasted vegetables in a creamy savory filling, all encased in a flaky rosemary and black pepper crust. Perfect for cozy fall dinners, this recipe combines the natural sweetness of butternut squash, pumpkin, and carrots with earthy mushrooms, Brussels sprouts, and cauliflower for a satisfying meal.

• Author: Emma
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 4 individual pot pies 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Roasted Vegetables

• 1 small butternut squash or half of a large one, peeled, seeded and diced
• 1 small baking pumpkin or half of a large one, peeled, seeded and diced
• 2 large carrots, peeled and diced
• ½ pound Brussels sprouts, trimmed and quartered
• 1 small cauliflower or half of a large one, cut into chunks
• 2 tablespoons olive oil
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes

Filling

• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 pound crimini mushrooms, stemmed and sliced
• 2 dried bay leaves
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 3 tablespoons all-purpose flour
• 2 cups vegetable stock
• ½ cup Greek yogurt
• ¾ cup frozen peas, thawed

Egg Wash

• 1 egg, whisked with a splash of water

Black Pepper Rosemary Crust

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon fresh rosemary, chopped
• ½ cup unsalted butter, very cold and diced
• 2 egg yolks
• ¼ cup buttermilk

Instructions

1. Roast the Vegetables: Preheat oven to 425℉. Distribute the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower evenly between two large baking sheets. Drizzle with olive oil, sprinkle with kosher salt and freshly cracked black pepper, and toss to coat. Roast for 20 to 25 minutes, tossing once halfway through, until the vegetables are golden brown and crispy. Remove from oven and allow to cool on the baking sheets. Lower oven temperature to 375℉.
2. Prepare the Filling: Heat a large heavy-duty pot over medium-high heat. Melt 2 tablespoons of butter and sauté the diced onions and minced garlic for about 5 minutes until onions soften and become translucent. Season with salt, black pepper, and a pinch of crushed red pepper flakes. Continue cooking until they caramelize slightly. Add the sliced mushrooms and cook for another 5 minutes until browned. Stir in chopped thyme, rosemary, and bay leaves, cooking for 5 more minutes. Push vegetables to one side of the pot, add the remaining 1 tablespoon butter, then sprinkle in flour. Stir and cook for 30 seconds to form a roux.
3. Make the Sauce: Gradually pour in vegetable stock while stirring constantly to combine. Lower heat and simmer for 10 to 15 minutes until thickened. Season to taste with salt and pepper. Remove bay leaves. Stir in the roasted vegetables, Greek yogurt, and thawed peas. Cook for another minute, then remove from heat and let cool slightly.
4. Make the Crust Dough: In a large bowl, whisk together flour, baking powder, salt, black pepper, and rosemary. Add cold diced butter and rub in with fingers or a pastry cutter until mixture resembles coarse crumbs. In a separate bowl, whisk egg yolks with buttermilk. Add to flour mixture and stir with a spatula until dough forms. Shape dough into a disk, cover with plastic wrap, and chill for at least 1 hour or up to 2 days.
5. Roll Out and Prepare Crusts: Lightly flour a surface and divide dough into 4 pieces. Roll each piece into a circle, trimming edges for neatness. Divide the filling evenly among four ramekins or baking dishes, mounding filling as needed. Place rolled crusts on top.
6. Seal and Glaze: Brush edges of dishes with egg wash to seal crusts and prevent leakage. Place pot pies on a baking sheet. Cut small slits in each crust for steam to escape. Brush crusts generously with egg wash and sprinkle with freshly cracked black pepper if desired.
7. Bake: Bake pot pies at 375℉ for 25 to 30 minutes until crusts are golden brown and flaky. Remove from oven and cool slightly before serving. Enjoy your hearty roasted autumn vegetable pot pies!

Notes

• You can prepare the crust dough up to 2 days in advance and keep it refrigerated until ready to roll out.
• If dough feels too dry when rolling, add a small splash more buttermilk.
• Feel free to substitute any seasonal vegetables you prefer or have on hand for roasting.
• For a richer crust, you can use whole milk instead of buttermilk if necessary.
• Make sure to cool the filling before assembling pot pies to prevent soggy crusts.

Keywords: roasted vegetable pot pie, autumn pot pie, vegetarian pot pie, fall recipe, savory pot pie, homemade crust, roasted vegetables, comfort food