Heavenly Delicious Creamy Roasted Autumn Vegetable Pot Pies

This Delicious Creamy Roasted Autumn Vegetable Pot Pie is a cozy dish filled with roasted veggies and a rich creamy sauce, perfect for autumn gatherings.

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Course: Dinner

Cuisine: American

Keyword: autumn recipes, comfort food, fall dishes, pot pies, roasted vegetables, vegetarian pot pies

Prep Time: 1

Cook Time: 30

Chilling Time: 1

Total Time: 2 30

Servings: pot pies

Calories: 420kcal

Equipment

Oven
Mixing bowl
pot
ramekins

Ingredients

For the Filling

1 cup Butternut Squash Adds sweetness and creaminess; substitute with pumpkin for different flavor.
1 cup Baking Pumpkin Provides a festive taste; can be replaced with other winter squash.
2 medium Carrots Enhance natural sweetness; baby carrots can serve as a quick alternative.
2 cups Brussels Sprouts Offers earthy crunch; broccoli or green beans can be substitutes.
1 cup Cauliflower Adds texture and absorbs flavors well; substitute with parsnips or zucchini.
2 tablespoons Olive Oil Used for roasting vegetables; any neutral oil can be an alternative.
1 teaspoon Kosher Salt Essential for seasoning; adjust to taste as needed.
1 teaspoon Black Pepper Essential for seasoning; adjust to taste as needed.
1/2 teaspoon Crushed Red Pepper Flakes Adds mild heat; omit for a milder dish.
3 tablespoons Unsalted Butter Adds richness to the filling; use olive oil for dairy-free.
1 medium Yellow Onion Provides an aromatic base; shallots can be used for milder flavor.
2 cloves Garlic Enhances flavor profile; garlic powder can be substitute.
1 cup Crimini Mushrooms Contribute umami depth; can swap with button mushrooms.
2 leaves Dried Bay Leaves Impart fragrant note; leave out if unavailable.
1 tablespoon Fresh Thyme Infuses autumn flavors; use dried herbs if fresh isn’t available (use half the amount).
1 tablespoon Fresh Rosemary Infuses autumn flavors; use dried herbs if fresh isn’t available (use half the amount).
3 tablespoons All-Purpose Flour Thickens sauce; for gluten free, use cornstarch or gluten-free blend.
2 cups Vegetable Stock Adds moisture and flavor; chicken stock can be a substitute.
1/2 cup Greek Yogurt Provides creaminess and tang; replace with cashew cream for dairy-free.
1 cup Frozen Peas Adds sweetness and color; fresh peas can be used when in season.

For the Crust

2 cups All-Purpose Flour Basis for flaky crust; whole wheat flour can be used for added nutrition.
1 teaspoon Baking Powder Ensures light texture in crust.
1/2 teaspoon Salt Enhances crust flavor.
1/2 teaspoon Black Pepper Enhances crust flavor.
1 tablespoon Fresh Rosemary Adds aromatic flavor; feel free to use dried.
1/2 cup Unsalted Butter Cold butter crucial for flaky texture; substitute with shortening for dairy-free.
2 large Egg Yolks Provide richness to the dough; dairy-free alternatives like coconut milk can be used.
1/4 cup Buttermilk Provides richness to the dough; dairy-free alternatives can be used.

For the Egg Wash

1 large Egg Ensures golden crust; milk can be an alternative.

Instructions

Preparation Steps

Preheat your oven to 425°F (220°C) to create the perfect baking environment for your pot pies.
In a large bowl, combine diced butternut squash, baking pumpkin, carrots, Brussels sprouts, and cauliflower. Drizzle with olive oil, season with kosher salt, black pepper, and crushed red pepper flakes, then roast for 20-25 minutes until golden and tender.
In a medium pot, melt unsalted butter over medium heat. Add chopped yellow onion and minced garlic; sauté for about 5 minutes until they soften and caramelize, filling your kitchen with lovely aromas.
Toss in sliced crimini mushrooms along with fresh thyme and rosemary. Cook for an additional 5 minutes, allowing the mushrooms to caramelize and release their juices.
Create a roux by whisking together 3 tablespoons of all-purpose flour with the butter mixture. Slowly add vegetable stock while stirring continuously until the sauce thickens, about 10-15 minutes. Stir in the roasted vegetables, Greek yogurt, and frozen peas.
In a mixing bowl, combine all-purpose flour, baking powder, and seasonings. Use your hands to rub in cold, unsalted butter until the mixture resembles coarse crumbs. Mix in egg yolks and buttermilk until a dough forms. Wrap and chill for 1 hour to ensure a flaky crust.
Roll out the chilled dough on a floured surface. Fill ramekins or a baking dish with the creamy filling, then cover with the dough, sealing the edges well. Make a few slits on top to allow steam to escape.
Brush the crust with the egg wash, then place the pot pies in the preheated oven. Bake at 375°F (190°C) for 25-30 minutes until the crust is golden brown. Allow to cool slightly before serving.

Notes

For an extra burst of flavor, sprinkle with fresh herbs before serving.

Nutrition