Roasted Autumn Vegetable Pot Pies
Warm and inviting, Roasted Autumn Vegetable Pot Pies are the perfect way to embrace the cozy flavors of fall. Packed with tender butternut squash, earthy mushrooms, and vibrant carrots, each flaky pastry crust cradles a savory filling that warms both heart and home. Ideal for family gatherings or a comforting weeknight dinner, these pot pies deliver an unforgettable taste experience that celebrates the season’s bounty.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 cup cremini mushrooms, sliced
- 1 cup carrots, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup low-sodium vegetable broth
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 package (14 oz) puff pastry sheets, thawed
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash, mushrooms, carrots, onion, and garlic.
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent (about 3-4 minutes).
- Add the mixed vegetables to the skillet with vegetable broth and heavy cream. Season with salt and pepper; simmer for about 10 minutes until tender.
- Spoon the vegetable mixture into ramekins or a baking dish. Cover with puff pastry sheets, sealing edges with a fork. Cut slits for steam release.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 pie (250g)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 35mg