If you’re craving a cozy, comforting dish that truly captures the essence of fall, you’re going to adore this Roasted Autumn Vegetable Pot Pies Recipe. Bursting with vibrant roasted squash, tender Brussels sprouts, earthy mushrooms, and fresh herbs, these pot pies deliver a perfect balance of flavors wrapped in a flaky, buttery crust. Each bite feels like a warm hug on a chilly day, and the homemade crust adds an irresistible golden finish that makes this recipe a real showstopper. Whether you’re serving it for a family dinner or a special gathering, these pot pies bring all the heartwarming goodness of autumn right to your table.
Ingredients You’ll Need
This recipe relies on wonderfully simple but essential ingredients that work together to create an amazing medley of flavors and textures. From the natural sweetness of roasted butternut squash to the aromatic punch from fresh rosemary and thyme, every ingredient plays a crucial part in making this dish truly unforgettable.
- Butternut squash: Adds sweetness and a creamy texture when roasted to perfection.
- Baking pumpkin: Provides a vibrant color and earthy flavor that complements the squash.
- Carrots: Bring subtle sweetness and a lovely bite to balance the savory elements.
- Brussels sprouts: Add a slightly nutty, crispy texture that contrasts beautifully with softer veggies.
- Cauliflower: Contributes a mild flavor and hearty bulk to the filling.
- Olive oil: Essential for roasting vegetables to golden, caramelized perfection.
- Kosher salt: Enhances every flavor in the pot pie, from the veggies to the crust.
- Freshly cracked black pepper: Adds a kick of warmth and depth throughout the dish.
- Crushed red pepper flakes: Offers a gentle, lingering heat that enlivens the filling.
- Unsalted butter: Used both in the filling and crust, bringing richness and a tender crumb.
- Yellow onion: Provides sweetness and complexity once caramelized.
- Garlic cloves: Infuse the mixture with aromatic warmth.
- Crimini mushrooms: Add earthiness and umami to deepen the flavor profile.
- Dried bay leaves: Contribute subtle herbal undertones that elevate the broth’s taste.
- Fresh thyme and rosemary: These herbs brighten and sharpen the filling’s character.
- All-purpose flour: Used to thicken the filling and create the crust.
- Vegetable stock: The base for the smooth, flavorful sauce binding the filling together.
- Greek yogurt: Adds creaminess with a slight tang that balances the richness.
- Frozen peas: For popping bursts of sweetness in each bite.
- Egg: Whisked for egg wash to seal and glaze the crust.
- Baking powder, salt, and black pepper: Incorporated into the dough for lift and seasoning.
- Buttermilk and egg yolks: Bring moisture and tenderness to the crust.
How to Make Roasted Autumn Vegetable Pot Pies Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 425℉ so it’s perfectly hot for roasting. Toss the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower with olive oil, kosher salt, and freshly cracked black pepper. Spreading them out on baking sheets, these veggies will roast until their edges turn beautifully golden and blistered, bringing out a deep, natural sweetness and a slight crispness that makes all the difference in your pot pie filling.
Step 2: Prepare the Flavorful Base
While the vegetables roast, warm a large pot over medium-high heat and melt some unsalted butter. Sauté diced onions and minced garlic until they reach a soft, translucent stage and begin to caramelize gently. Add in the crimini mushrooms, which will deepen the savory richness with their meaty texture. The blend of fresh thyme, rosemary, and dried bay leaves layers in an herbaceous depth that makes this filling burst with warmth and complexity.
Step 3: Make the Velvety Sauce and Combine Everything
Move the veggies to one side of the pot and melt a bit more butter before sprinkling in flour, creating a roux that will thicken your sauce. Slowly stir in vegetable stock, letting the mixture bubble and thicken into a luxurious, creamy base. Once the sauce is ready, fold in the roasted vegetables, Greek yogurt, and thawed peas—each ingredient bringing texture and balance—before letting the filling cool slightly.
Step 4: Craft the Herbaceous Dough
Mix together the dry ingredients for the dough, including flour, baking powder, salt, black pepper, and just the right amount of fresh rosemary for that subtle, aromatic touch. Cut in very cold diced butter until the mixture resembles coarse crumbs. The chilled dough is crucial here, making your crust flakier and tender when baked.
Step 5: Combine Wet Ingredients and Chill the Dough
Whisk egg yolks with buttermilk and fold this into your flour and butter mixture. The dough comes together in a smooth disk, which you must chill for at least one hour. This step lets the gluten relax and the butter firm up, setting the stage for that incredible flaky texture that is signature to perfect pot pie crusts. Bonus: you can make the dough up to two days in advance for easy meal prep.
Step 6: Assemble and Bake Your Pot Pies
Divide and roll out the chilled dough into four neat circles. Generously fill ramekins with the cooled vegetable mixture, creating a delightful mound that promises hearty servings. Seal each pot pie with a dough circle, brush the rims with egg wash to prevent leaks, and slit the tops so steam escapes beautifully while baking. Give them a final brush of egg wash and sprinkle with cracked black pepper for a gorgeous golden finish after baking at 375℉ for about 25 to 30 minutes.
How to Serve Roasted Autumn Vegetable Pot Pies Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or thyme right before serving brightens up the rich filling. A tiny drizzle of good quality olive oil or a few flakes of flaky sea salt can add an extra touch of elegance and flavor that complements the roasted veggies.
Side Dishes
These pot pies shine alongside crisp autumn salads, such as a tangy apple and arugula mix or a roasted beet salad with goat cheese. For a heartier meal, creamy mashed potatoes or roasted garlic green beans make excellent companions that balance the richness.
Creative Ways to Present
For a charming presentation, serve the pot pies straight in individual ramekins or mini cast iron skillets to keep them warm and impressive at the table. You can also craft a rustic wooden board display with seasonal gourds and nuts scattered for a festive, cozy vibe.
Make Ahead and Storage
Storing Leftovers
Leftover pot pies store wonderfully in the fridge for up to 3 days. Simply cover them tightly with foil or plastic wrap to keep the crust from drying out and the filling fresh.
Freezing
You can freeze assembled but unbaked pot pies for up to 2 months. Wrap them well in plastic wrap followed by a layer of foil to prevent freezer burn. Thaw overnight in the fridge before baking as instructed.
Reheating
Warm leftovers in the oven at 350℉ for about 15–20 minutes. This method keeps the crust flaky and prevents the filling from becoming soggy, preserving that just-baked taste and texture you love.
FAQs
Can I use store-bought pie crust instead of making my own?
Absolutely! While the homemade crust adds a lovely freshness and herb aroma, store-bought pastry works perfectly well for a quicker option without sacrificing too much flavor.
What if I don’t have all the fresh herbs? Can I use dried instead?
Yes, dried herbs can be substituted, just use about one-third the amount since they’re more concentrated. Thyme and rosemary work well dried in this recipe.
Is this recipe vegetarian or vegan friendly?
It’s vegetarian as written, using vegetable stock and dairy ingredients, but to make it vegan, swap the butter for a plant-based alternative, use a vegan yogurt substitute, and make a vegan crust without egg or buttermilk.
How should I adjust cooking time if using a different size baking dish?
Smaller dishes might cook faster, so start checking at around 20 minutes. Larger or deeper dishes could require an extra 5 to 10 minutes; just look for a golden crust and bubbling filling.
Can I prepare the filling fully in advance?
Yes! The filling can be made a day ahead and refrigerated. Bring it to room temperature before assembling the pot pies to ensure even baking and the best texture.
Final Thoughts
This Roasted Autumn Vegetable Pot Pies Recipe truly feels like a celebration of fall in every mouthful. Roasting the vegetables develops sweet, rich flavors, and the herb-butter crust makes it all irresistible. I can’t recommend it enough for cozy dinners or to impress guests with a beautiful, homemade dish. Give it a try—you’ll find it’s a comforting classic that you’ll want to make again and again as the seasons turn.
Print
Roasted Autumn Vegetable Pot Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Roasted Autumn Vegetable Pot Pies are a comforting, hearty dish perfect for fall. Featuring a medley of roasted seasonal vegetables like butternut squash, pumpkin, carrots, Brussels sprouts, cauliflower, and cremini mushrooms simmered in a creamy herb-infused sauce, all encased in a flaky homemade rosemary crust. The pot pies are baked to golden perfection and offer a delicious vegetarian meal full of warm, savory flavors and satisfying textures.
Ingredients
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
- Freshly cracked black pepper
- 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)
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
Finishing
- 1 egg (whisked with a splash of water for egg wash)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425℉. Spread the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower evenly on two large baking sheets. Drizzle with olive oil and season with kosher salt and freshly cracked black pepper. Toss everything to coat well. Roast for 20 to 25 minutes until veggies are golden brown and crispy, stirring halfway through. Remove from oven and let cool. Then reduce oven temperature to 375℉.
- Prepare the Filling: Heat a large heavy-duty pot over medium-high heat and melt 2 tablespoons of butter. Add diced onions and minced garlic; sauté 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 onions just begin to caramelize. Add sliced mushrooms and cook for another 5 minutes until browned. Stir in fresh thyme, rosemary, and bay leaves and cook for an additional 5 minutes to develop flavor.
- Make the Sauce: Push the veggies to one side of the pot and melt the remaining tablespoon of butter on the empty side. Sprinkle in the flour and stir continuously for about 30 seconds to cook out the raw taste. Gradually pour in the vegetable stock, stirring constantly to avoid lumps and form a smooth sauce. Reduce heat and simmer for 10 to 15 minutes, letting the sauce thicken. Season with salt and pepper as needed. Remove bay leaves.
- Combine Filling Ingredients: Stir the roasted vegetables into the pot with the sauce. Add the Greek yogurt and thawed peas. Mix everything well and cook an additional minute to combine flavors. Remove from heat and let the mixture cool slightly.
- Prepare the Crust Dough: In a large bowl, whisk together flour, baking powder, salt, black pepper, and rosemary. Add the very cold, diced butter and use your fingers or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs the size of peas. In a small bowl, whisk together egg yolks and buttermilk, then pour into the flour mixture. Stir with a spatula until dough begins to come together, then knead gently into a disk. Add a splash more buttermilk if dough is too dry. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Roll and Assemble Pot Pies: On a lightly floured surface, divide dough into four equal pieces. Roll each piece into a circle, trimming edges for a clean look. Spoon the filling evenly into four ramekins or baking dishes, mounding the filling slightly. Place crust circles over the filling. Brush the rims of the dishes with the prepared egg wash to seal the crust edges, preventing leakage. Use a knife to cut a few small slits in the top crust to allow steam to escape. Brush the tops generously with egg wash and, if desired, sprinkle with freshly cracked black pepper.
- Bake and Serve: Place the assembled pot pies on a baking sheet and bake for 25 to 30 minutes at 375℉, until the crust is golden brown and flaky. Remove from oven and allow to cool slightly before serving. Enjoy this warm, hearty autumn meal!
Notes
- You can prepare the crust dough up to 2 days in advance; just keep it refrigerated and bring to room temperature briefly before rolling out.
- If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar as a substitute.
- Feel free to swap out or add other autumn vegetables based on availability, such as parsnips or sweet potatoes.
- To make the filling richer, you can add a splash of cream instead of Greek yogurt, though it will increase calories.
- Ensure the filling cools slightly before assembling to prevent the crust from becoming soggy.
- For vegan adaptation, substitute butter for plant-based or margarine and Greek yogurt with a dairy-free alternative.
