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
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
- 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.
