When the air turns crisp, I crave a bubbling pot pie with flaky lids and a creamy, herby center. These Roasted Autumn Vegetable Pot Pies celebrate the cozy flavors of the season in a golden, personal-sized package. They are make-ahead friendly and surprisingly simple.
Why You’ll Love This Roasted Autumn Vegetable Pot Pies
- Deep, caramelized flavor from high-heat roasted vegetables
- Silky herb sauce that feels indulgent yet balanced
- Flexible for vegan, dairy-free, or gluten-free needs
- Impressive for guests yet easy enough for weeknights
- Great for make-ahead meals and freezer prep
Roasted Autumn Vegetable Pot Pies Ingredients & Substitutions
Vegetables
- 2 cups peeled butternut squash, 1 inch cubes
- 2 cups carrots and parsnips, chopped
- 1 medium sweet potato, diced
- 8 oz cremini mushrooms, sliced
- 1 yellow onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
Pantry, Dairy, and Herbs
- 2 tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1 tsp finely chopped fresh sage or 1/2 tsp dried
- 3 tbsp unsalted butter or olive oil for dairy-free
- 3 tbsp all-purpose flour or gluten-free 1 to 1 blend
- 2 cups vegetable broth
- 1/2 cup cream or half-and-half or full-fat coconut milk for dairy-free or vegan
- 1 tsp Dijon mustard
- 1 tbsp dry sherry or white wine, optional
- 1 cup frozen peas
- 2 cups chopped kale or baby spinach
Pastry and Finish
- 1 sheet puff pastry, thawed, or 2 pie crust rounds
- 1 egg beaten with 1 tbsp milk for egg wash or brush with plant milk for vegan
Substitutions are simple. Swap any firm fall veg like delicata, rutabaga, or cauliflower. Use chicken broth if not vegetarian. For a lighter sauce, use 2 percent milk and simmer a touch longer to thicken.
Step-by-Step Instructions to Make Roasted Autumn Vegetable Pot Pies
Roast the vegetables
Heat oven to 425 F. Toss squash, carrots, parsnips, sweet potato, and mushrooms with olive oil, half the salt, and pepper. Spread on a large sheet pan and roast 25 to 30 minutes, stirring once, until edges are caramelized and tender.
Build the creamy herb sauce
In a large pot over medium heat, melt butter. Add onion and celery with a pinch of salt and cook 5 minutes until translucent. Stir in garlic for 30 seconds. Sprinkle in flour and cook 1 minute, stirring. Gradually whisk in broth. Simmer 3 to 4 minutes until slightly thick. Stir in cream, thyme, sage, and Dijon. Add sherry if using. Taste and season.
Combine and adjust consistency
Fold the roasted vegetables into the sauce along with peas and kale. Simmer 1 to 2 minutes until the greens wilt. The filling should be thick enough to coat a spoon. Add a splash of broth if too thick or simmer 1 to 2 minutes if too thin.
Fill dishes and top with pastry
Reduce oven to 400 F. Spoon the filling into 4 to 6 greased 10 to 12 oz ramekins or a 9 inch pie dish. Cut pastry slightly larger than your vessels, lay over the top, and crimp edges. Cut a few vent slits. Brush with egg wash and sprinkle with flaky salt if you like. Set on a preheated sheet pan to catch drips.
Bake to golden perfection
Bake 20 to 25 minutes for individual pies or 30 to 35 minutes for one large pie, until pastry is puffed and deep golden and the filling bubbles at the edges.
Rest and serve
Let the pies rest 10 minutes so the filling settles. Serve hot with a simple salad to cut the richness.
Tips for Success
- Cut vegetables into similar size pieces for even roasting.
- Roast hot for caramelization that boosts savory sweetness.
- Keep pastry cold. Warm dough shrinks and loses flakiness.
- Preheat the sheet pan to help prevent soggy bottoms.
- Thicken to a gravy that slowly slides off a spoon before assembling.
- Add a splash of vinegar or lemon at the end if you need brightness.
Variations of Roasted Autumn Vegetable Pot Pies
- Vegan: Use olive oil, coconut milk, and plant milk wash. Skip the egg.
- Gluten-free: Use a 1 to 1 gluten-free flour for the roux and a gluten-free puff pastry or crust.
- Turkey or chicken: Fold in 2 cups shredded cooked turkey or rotisserie chicken.
- Cheddar herb: Stir 1 cup sharp cheddar into the sauce off heat for extra richness.
- Curried: Add 2 tsp mild curry powder and a pinch of cayenne to the roux, and finish with cilantro.
Serving Suggestions: What to Pair with Roasted Autumn Vegetable Pot Pies
- Lemony arugula salad with shaved Parmesan or toasted almonds
- Roasted Brussels sprouts with a maple mustard glaze
- Simple green beans with garlic and olive oil
- Cranberry orange relish for a bright, tangy contrast
- Drinks: dry cider, Pinot Noir, or a crisp Sauvignon Blanc
Storage & Reheating Instructions
Refrigerate baked pot pies, covered, up to 3 days. Reheat at 350 F for 18 to 25 minutes until hot and crisp on top. For quicker reheating, warm in the microwave in short bursts to heat the filling, then crisp in a 425 F oven for 5 minutes.
To freeze unbaked: Assemble in freezer-safe dishes, skip the egg wash, wrap well, and freeze up to 2 months. Bake from frozen at 400 F for 40 to 50 minutes, brushing with egg wash after 15 minutes if desired. To freeze baked: Cool completely, wrap, and freeze up to 2 months. Reheat at 350 F for 30 to 40 minutes.
Memories Made Around the Table
On the first truly chilly evening each fall, I pull puff pastry from the freezer and a jumble of market vegetables from the crisper. By the time the kitchen smells of butter, thyme, and roasting squash, everyone seems to wander in, spoons at the ready. It feels like a small celebration in a bowl.
FAQs
Can I use store-bought pie crust instead of puff pastry?
Yes. Pie crust makes a sturdier, more traditional top. Keep it cold and bake until deep golden to ensure crispness.
Can I make one large pot pie instead of individual pies?
Absolutely. Use a 9 inch pie dish, add a few extra vent slits, and extend bake time to 30 to 35 minutes.
How do I make this dairy-free or vegan?
Use olive oil instead of butter and full-fat coconut milk in place of cream. Brush the pastry with plant milk for shine.
How can I thicken the filling without flour?
Use a gluten-free 1 to 1 blend, or whisk 1 tbsp cornstarch into cold broth and add to the simmering sauce.
Can I add protein?
Yes. Fold in cooked turkey, chicken, white beans, or lentils with the roasted vegetables.
Final Thoughts
These Roasted Autumn Vegetable Pot Pies bring comfort and color to the table with minimal fuss. Roast, stir, top, and bake your way to a cozy dinner that tastes like fall in every bite.
Roasted Autumn Vegetable Pot Pies
Equipment
- 1 Sheet pan large, preheated
- 1 Large pot or Dutch oven
- 1 Whisk
- 6 Ramekins 10–12 oz; or use 1 (9-inch) pie dish
- 1 9-inch pie dish (optional, for one large pie)
- 1 Pastry Brush
- 1 Rolling Pin (optional)
Ingredients
Vegetables
- 2 cup butternut squash peeled, 1-inch cubes
- 1 cup carrots chopped
- 1 cup parsnips chopped
- 1 medium sweet potato diced
- 8 oz cremini mushrooms sliced
- 1 yellow onion chopped
- 2 ribs celery chopped
- 3 cloves garlic minced
Pantry, Dairy, and Herbs
- 2 tbsp olive oil
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1 tsp fresh sage finely chopped, or 1/2 tsp dried
- 3 tbsp unsalted butter or olive oil for dairy-free
- 3 tbsp all-purpose flour or gluten-free 1:1 blend
- 2 cup vegetable broth
- 0.5 cup cream or half-and-half or full-fat coconut milk for dairy-free/vegan
- 1 tsp Dijon mustard
- 1 tbsp dry sherry or white wine, optional
- 1 cup frozen peas
- 2 cup kale chopped, or baby spinach
Pastry and Finish
- 1 sheet puff pastry thawed; or use 2 pie crust rounds
- 1 egg beaten with 1 tbsp milk for egg wash, or brush with plant milk for vegan
Instructions
Roast the vegetables
- Heat oven to 425 F. Toss squash, carrots, parsnips, sweet potato, and mushrooms with olive oil, half the salt, and pepper. Spread on a large sheet pan and roast 25 to 30 minutes, stirring once, until edges are caramelized and tender.
Build the creamy herb sauce
- In a large pot over medium heat, melt butter. Add onion and celery with a pinch of salt and cook 5 minutes until translucent. Stir in garlic for 30 seconds. Sprinkle in flour and cook 1 minute, stirring. Gradually whisk in broth. Simmer 3 to 4 minutes until slightly thick. Stir in cream, thyme, sage, and Dijon. Add sherry if using. Taste and season.
Combine and adjust consistency
- Fold the roasted vegetables into the sauce along with peas and kale. Simmer 1 to 2 minutes until the greens wilt. The filling should be thick enough to coat a spoon. Add a splash of broth if too thick or simmer 1 to 2 minutes if too thin.
Fill dishes and top with pastry
- Reduce oven to 400 F. Spoon the filling into 4 to 6 greased 10 to 12 oz ramekins or a 9 inch pie dish. Cut pastry slightly larger than your vessels, lay over the top, and crimp edges. Cut a few vent slits. Brush with egg wash and sprinkle with flaky salt if you like. Set on a preheated sheet pan to catch drips.
Bake to golden perfection
- Bake 20 to 25 minutes for individual pies or 30 to 35 minutes for one large pie, until pastry is puffed and deep golden and the filling bubbles at the edges.
Rest and serve
- Let the pies rest 10 minutes so the filling settles. Serve hot with a simple salad to cut the richness.