Description
These Roasted Autumn Vegetable Pot Pies are a cozy, savory dish perfect for fall. Featuring a hearty mix of roasted butternut squash, pumpkin, carrots, Brussels sprouts, cauliflower, and mushrooms, all combined in a creamy, herb-infused filling and encased in a flaky homemade rosemary crust. Each pot pie is individually baked to golden perfection, delivering warm and comforting flavors ideal for a seasonal meal.
Ingredients
Scale
Vegetables and Roasting
- 1 small butternut squash, peeled & diced
- 1 small pumpkin or ½ large, peeled & diced
- 2 large carrots, peeled & diced
- ½ lb Brussels sprouts, trimmed & quartered
- 1 small cauliflower, cut into florets
- 2 tbsp olive oil
- Salt & black pepper to taste
- Pinch of crushed red pepper flakes
Filling
- 3 tbsp unsalted butter
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 lb crimini mushrooms, sliced
- 2 bay leaves
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp all-purpose flour
- 2 cups vegetable stock
- ½ cup Greek yogurt
- ¾ cup frozen peas, thawed
Crust
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp cracked black pepper
- 1 tbsp fresh rosemary, chopped
- ½ cup unsalted butter, cold & diced
- 2 egg yolks
- ¼ cup buttermilk
Assembly
- 1 egg + splash of water (egg wash)
Instructions
- Roast Vegetables: Preheat the oven to 425°F (220°C). Toss the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower with olive oil, salt, black pepper, and a pinch of crushed red pepper flakes. Spread evenly on a baking sheet and roast for 25 minutes until vegetables are tender and slightly caramelized. Remove and set aside to cool.
- Make Filling: In a large skillet, melt the unsalted butter over medium heat. Add diced onion, minced garlic, and sliced mushrooms and sauté until softened and lightly browned. Stir in the bay leaves, fresh thyme, and rosemary. Sprinkle the flour over the mixture and cook, stirring constantly, for about 1-2 minutes to remove the raw flour taste. Gradually pour in the vegetable stock, stirring to create a smooth sauce. Simmer until the mixture thickens. Remove bay leaves. Stir in Greek yogurt, thawed peas, and the roasted vegetables, mixing gently to combine. Adjust seasoning with salt and pepper as needed.
- Prepare Crust: In a bowl, whisk together the all-purpose flour, baking powder, salt, cracked black pepper, and chopped fresh rosemary. Using a pastry cutter or fingers, cut in the cold diced butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk the egg yolks with buttermilk. Add the wet ingredients to the dry ingredients and mix just until a dough forms. Wrap the dough in plastic and chill in the refrigerator for 1 hour to firm up.
- Assemble: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about ¼-inch thickness. Spoon the vegetable filling evenly into four individual ramekins or pot pie dishes. Cut crust circles or shapes to fit over the ramekins, place on top, and seal the edges by pressing with your fingers or a fork. Beat the egg with a splash of water to make an egg wash, then brush over the crust tops to encourage browning.
- Bake: Place the assembled pot pies on a baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and crisp. Remove from the oven and allow to cool slightly before serving.
Notes
- You can substitute pumpkin with additional butternut squash if needed.
- For a vegan version, replace Greek yogurt with coconut yogurt and use a dairy-free butter substitute.
- Make sure to chill the dough well before baking to achieve a flaky crust.
- Use fresh herbs for best flavor, but dried can be substituted at half the quantity.
- Leftover filling can be refrigerated for up to 3 days or frozen for longer storage.
