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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/roasted-autumn-vegetable-pot-pies-recipe/