Roasted Autumn Vegetable Pot Pies
Roasted Autumn Vegetable Pot Pies are a heartwarming dish that encapsulates the essence of fall. Wrapped in a flaky puff pastry crust, these pot pies feature a savory filling of tender roasted root vegetables like carrots and sweet potatoes, enhanced with fragrant herbs. Perfect for chilly evenings or festive gatherings, each bite offers warmth and comfort that brings loved ones together around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups mixed root vegetables (carrots, parsnips, sweet potatoes), diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 2 tsp olive oil
- 2 sprigs fresh thyme, chopped
- 1 sprig fresh rosemary, chopped
- 1 package (17.3 oz) puff pastry sheets
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the mixed root vegetables, onion, garlic, olive oil, thyme, rosemary, salt, and pepper. Spread on the baking sheet.
- Roast for 25-30 minutes until tender and caramelized.
- Transfer roasted veggies to a mixing bowl; stir in vegetable broth until desired consistency is reached.
- Roll out the puff pastry on a floured surface to fit your dishes. Cut larger circles for overhang.
- Fill ramekins or one large pie dish with the vegetable mixture and cover with pastry. Crimp edges to seal.
- Cut slits in the tops for steam release and bake for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 pot pie (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg