Roasted Autumn Vegetable Pot Pie
Warm up your autumn evenings with this comforting Roasted Autumn Vegetable Pot Pie. Packed with a delicious medley of seasonal vegetables like sweet potatoes, carrots, and parsnips, all enveloped in a creamy sauce and topped with flaky puff pastry, this dish is perfect for gatherings or cozy family dinners. Each bite delivers a delightful blend of flavors and textures that celebrate the bounty of the season.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup diced carrots
- 1 cup diced parsnips
- 1 cup diced sweet potatoes
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup low-sodium vegetable broth
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1 tsp dried thyme
- 1 sheet puff pastry
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease your baking dishes.
- Chop the carrots, parsnips, sweet potatoes, and onion into uniform pieces. Mince the garlic.
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a saucepan over medium heat, combine vegetable broth and heavy cream. Stir in thyme and minced garlic; simmer for five minutes.
- Mix the roasted vegetables into the sauce until well combined to create a creamy filling.
- Spoon the mixture into ramekins or one large dish, covering with puff pastry. Trim excess dough as needed.
- Bake for 25-30 minutes until golden brown on top.
Nutrition
- Serving Size: 1 pot pie (250g)
- Calories: 380
- Sugar: 8g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg