Roasted Autumn Vegetable Pot Pies
Warm up your chilly evenings with these delightful Roasted Autumn Vegetable Pot Pies. Bursting with the flavors of seasonal root vegetables, creamy sauce, and a flaky puff pastry crust, these pot pies offer comfort in every bite. Perfect for family dinners or festive gatherings, this dish will fill your kitchen with inviting aromas and create lasting memories around the table.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium carrots, chopped
- 2 medium parsnips, chopped
- 1 large sweet potato, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup low-sodium vegetable broth
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1 sheet puff pastry, thawed
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss carrots, parsnips, sweet potatoes, and onion in olive oil, salt, and pepper on a baking sheet.
- Roast vegetables for 25-30 minutes until tender and caramelized. Stir halfway through.
- In a saucepan over medium heat, sauté minced garlic until fragrant. Add vegetable broth and cream; simmer for 5 minutes until slightly thickened.
- Combine roasted vegetables with the creamy sauce; season to taste.
- Divide filling into ramekins or a pie dish. Roll out puff pastry to cover; seal edges gently.
- Bake at 400°F (200°C) for about 20 minutes or until golden brown.
Nutrition
- Serving Size: 1 pie (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 40mg