Roasted Autumn Vegetable Pot Pies
Savor the cozy flavors of fall with these Roasted Autumn Vegetable Pot Pies. Each bite is a comforting blend of tender roasted root vegetables enveloped in a flaky, golden puff pastry. Perfect for family gatherings or a quiet night in, these pot pies celebrate the season’s bounty and will leave everyone asking for more.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups mixed root vegetables (carrots, parsnips, sweet potatoes), diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 2 sheets puff pastry, thawed
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine diced root vegetables, onion, garlic, thyme, rosemary, olive oil, salt, and pepper. Toss well and spread evenly on the baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Transfer roasted vegetables to a saucepan and add vegetable broth. Simmer over medium heat for about 10 minutes.
- Spoon the mixture into individual ramekins or a large pie dish. Roll out puff pastry over the filled dishes and trim as needed; cut slits on top to allow steam to escape.
- Bake for 20-25 minutes until the pastry is golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 pot pie (about 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg