Description

These Roasted Autumn Vegetable Pot Pies are a comforting and hearty dish featuring a medley of seasonal roasted vegetables wrapped in a flaky, homemade rosemary-infused crust. Perfect for chilly fall evenings, this recipe combines the natural sweetness of butternut squash, pumpkin, and carrots with the earthiness of mushrooms and Brussels sprouts, all enveloped in a creamy, savory filling. Individually portioned, these pot pies make for an elegant yet cozy meal.

Ingredients

Scale

Roasted Vegetables

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

Other

1 egg + splash of water (egg wash)

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Instructions

Roast Vegetables: Preheat your 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 them evenly on a baking sheet and roast for about 25 minutes until they are tender and slightly caramelized.
Make Filling: In a large skillet, melt the unsalted butter over medium heat. Add the diced onion, minced garlic, and sliced crimini mushrooms along with the bay leaves, fresh thyme, and rosemary. Sauté until the vegetables are soft and fragrant. Stir in the flour and cook for another minute to form a roux. Gradually whisk in the vegetable stock, ensuring a smooth mixture. Add the Greek yogurt and thawed peas, then gently fold in the roasted vegetables. Simmer gently to thicken, adjust seasoning and remove bay leaves.
Prepare Crust: In a mixing bowl, combine the all-purpose flour, baking powder, salt, cracked black pepper, and chopped fresh rosemary. Cut in the cold diced unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg yolks and buttermilk, mixing just until the dough comes together. Wrap the dough in plastic and chill in the refrigerator for at least 1 hour.
Assemble: Divide the vegetable filling evenly among four individual ramekins. Roll out the chilled dough on a lightly floured surface to cover the ramekins. Place the dough over the filling, trim excess dough, and seal the edges firmly. Brush the tops with the egg wash (beaten egg with a splash of water) to achieve a golden, shiny crust.
Bake: Place the assembled pot pies on a baking sheet and bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the crust is beautifully golden brown. Let them cool slightly before serving to allow the filling to set.

Notes

Be sure to let the filling cool slightly before assembling to prevent the crust from becoming soggy.
You can substitute Greek yogurt with sour cream or crème fraîche for a similar creamy texture.
For a vegan version, replace butter with vegan butter and Greek yogurt with coconut yogurt or cashew cream.
Make sure to chill the dough thoroughly for a flakier and easier-to-handle crust.
The pot pies can be assembled ahead of time and refrigerated before baking; add a few extra minutes to the baking time if baking from chilled.