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Roasted Autumn Vegetable Pot Pies

These comforting pot pies feature a flaky crust filled with a savory mix of roasted autumn vegetables and creamy sauce, perfect for chilly evenings.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 2 cups chopped carrots Cut into bite-sized pieces
  • 2 cups chopped sweet potatoes Peeled and cut into cubes
  • 2 cups chopped Brussels sprouts Halved
  • 2 tablespoons olive oil For tossing the vegetables
  • to taste salt and pepper For seasoning
For the creamy sauce
  • 1 cup vegetable broth Use low-sodium for less salt
  • 1/2 cup milk Regular or plant-based for a vegan option
  • to taste herbs (such as thyme or rosemary) Fresh or dried
For the pie crust
  • 2 crusts store-bought or homemade pie crust One for the bottom and one for covering the filling
  • 1 egg or milk egg wash or milk for brushing Optional for a golden crust

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Chop your autumn vegetables including carrots, sweet potatoes, and Brussels sprouts.
  3. Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
  4. Roast the vegetables in the oven for about 25-30 minutes, until they are tender and slightly caramelized.
Making the sauce
  1. In a saucepan, combine vegetable broth, milk, and herbs.
  2. Once the vegetables are ready, mix them into the sauce and let it simmer for a few minutes.
Assembly and baking
  1. Prepare your pie crust in a baking dish.
  2. Pour the vegetable filling into the crust and cover it with another layer of crust.
  3. Seal the edges and cut a few slits on top for steam to escape.
  4. Bake the pot pies in the oven for about 30-35 minutes or until golden brown.
  5. Allow the pot pies to cool for a few minutes before serving.

Notes

Tip: Brush the top with egg wash or milk for a crispier crust. These pot pies can be made ahead of time and taste even better the next day.