Is there anything more comforting than the smell of roasted vegetables and a warm, flaky crust? Seriously, I don’t think so! These Roasted Autumn Vegetable Pot Pies are like a big hug on a chilly day. And the best part? They’re totally vegetarian, packed with all those gorgeous seasonal veggies that make fall so special. We’re talking butternut squash, carrots, parsnips… the whole shebang!
I remember when I was little, my mom would make pot pies every year as soon as the leaves started to turn. The whole house would smell amazing, and I knew it was officially fall. Now, I make my own version, and these Roasted Autumn Vegetable Pot Pies have become a tradition for my family too. It’s a simple, hearty meal that everyone loves, and I feel good knowing they’re getting a ton of veggies in one delicious package!
Trust me, you NEED this recipe in your life. It’s cozy, it’s flavorful, and it’s surprisingly easy to make. So, grab your favorite autumn veggies, and let’s get cooking!
Why You’ll Love These Roasted Autumn Vegetable Pot Pies
Easy to Make
Seriously, don’t let “pot pie” intimidate you! This recipe is super straightforward. If you can chop veggies and stir a pot, you’ve got this! I promise!
Bursting with Autumn Flavors
The combination of roasted butternut squash, carrots, and thyme? *Chef’s kiss!* It’s like autumn exploded in your mouth in the best possible way. You’ll be craving this all season long!
A Healthy and Vegetarian Meal
Okay, so pot pies might not scream “health food,” but these are packed with good-for-you veggies. Plus, they’re vegetarian, so you can feel good about what you’re eating!
Perfect for Meal Prep
Want an easy weeknight dinner? Make these Roasted Autumn Vegetable Pot Pies ahead of time! They store beautifully in the fridge, and they’re just as delicious reheated. Talk about a win-win!
Ingredients for Your Roasted Autumn Vegetable Pot Pies
Vegetables
Alright, let’s talk veggies! You’ll need 1 butternut squash – peeled and cubed, about 1-inch pieces are perfect. Then grab 2 carrots and 2 parsnips, all chopped up nice and small. Oh, and don’t forget 1 red onion, also chopped. We want everything roughly the same size so it cooks evenly, ya know?
Spices and Seasonings
Now for the good stuff! You’ll need 1 teaspoon of dried thyme – it just screams “autumn,” doesn’t it? Plus, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simple, but totally does the trick!
Other Ingredients
Almost there! You’ll also need 1 cup of vegetable broth – low sodium is my go-to. Then grab 1/2 cup of frozen peas – no need to thaw them! And of course, 1 package (that’s 14.1 oz, for those of you playing at home!) of refrigerated pie crusts. And finally, 1 egg, beaten. This is for that gorgeous golden crust. Mmm!
Equipment You’ll Need
For Roasting Vegetables
Okay, so for roasting those gorgeous veggies, you’ll definitely need a good ol’ baking sheet. I like to line mine with parchment paper for easy cleanup – trust me, it’s a lifesaver!
For Assembling Pot Pies
For putting these babies together, you’ll need a saucepan to simmer the veggies in the broth. Oh, and don’t forget individual pot pie dishes! I use ramekins, but anything oven-safe will work great!
How to Make Roasted Autumn Vegetable Pot Pies: A Step-by-Step Guide
Preparing the Vegetables
First things first, let’s get those veggies ready! Grab your butternut squash, carrots, parsnips, and red onion – remember, we chopped all these, right? Now, toss them in a bowl with 2 tablespoons of olive oil. Then, sprinkle in that 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure everything’s coated nicely!
Roasting the Vegetables
Okay, preheat your oven to 400°F (200°C) – don’t skip this step! Spread those seasoned veggies on your prepared baking sheet in a single layer. Roast them for about 30-40 minutes. You’ll know they’re ready when they’re tender and slightly browned. My favorite part is when the edges get a little caramelized – yum!
Assembling the Pot Pies
Once your veggies are roasted, transfer them to a saucepan. Pour in 1 cup of vegetable broth and bring it to a simmer over medium heat. Then, stir in that 1/2 cup of frozen peas. Let it all heat through for a couple of minutes. Now, grab your individual pot pie dishes and divide the vegetable mixture evenly among them. Almost there!
Baking the Roasted Autumn Vegetable Pot Pies
Alright, time for the grand finale! Unroll your refrigerated pie crusts and cut out circles that are slightly larger than your pot pie dishes. Place a crust circle on top of each dish, gently pressing the edges to seal. In a small bowl, beat 1 egg and brush it over the top of each crust. This is what gives them that beautiful golden-brown color! Bake in the preheated oven for 15-20 minutes, or until the crusts are golden brown and flaky. Let them cool slightly before serving – careful, they’re hot!
Tips for Perfect Roasted Autumn Vegetable Pot Pies
Achieving a Golden-Brown Crust
Want that picture-perfect golden crust? Brushing with the beaten egg is key! Don’t skip it! Also, keep an eye on them in the oven. If the crust starts browning *too* quickly, just tent some foil over the top to prevent burning. Easy peasy!
Preventing a Soggy Bottom
Nobody likes a soggy bottom! To avoid this, make sure your roasted vegetables aren’t *too* watery before you assemble the pot pies. If they seem a little wet, drain off some of the excess liquid. Also, baking the pot pies on a baking sheet can help the bottoms crisp up nicely!
Balancing the Flavors
Taste as you go! Seriously, don’t be afraid to adjust the seasonings to your liking. If you want a little more thyme, go for it! A pinch of red pepper flakes can add a nice kick, too. It’s your pot pie, so make it your own!
Variations on Your Roasted Autumn Vegetable Pot Pies
Spice It Up
Feeling adventurous? Toss in a pinch of smoked paprika or chili powder with the other spices! Trust me, it adds a *fantastic* depth of flavor. Maybe even a dash of cayenne if you’re feeling extra bold!
Add Different Vegetables
Don’t be afraid to get creative with your veggies! Sweet potatoes would be amazing in these pot pies. Brussel sprouts? Yes, please! Mushrooms? Absolutely! Just make sure they’re all chopped to roughly the same size so they cook evenly.
Make it Vegan
Want to make these Roasted Autumn Vegetable Pot Pies vegan? Easy peasy! Just use a vegan-friendly pie crust (most store-bought ones are!). And instead of the egg wash, brush the crust with a little bit of plant-based milk. Works like a charm!
Serving Suggestions for Roasted Autumn Vegetable Pot Pies
Salad Pairings
These Roasted Autumn Vegetable Pot Pies are pretty rich, so I like to pair them with something light and fresh. A simple green salad with a vinaigrette is always a winner! Or, how about a cranberry walnut salad? The sweetness of the cranberries is AMAZING with the savory pot pie!
Side Dish Ideas
If you’re looking for something a little more substantial, roasted asparagus or green beans would be fantastic! Or, for a real cozy meal, serve them with a side of mashed sweet potatoes. Mmm, now *that’s* comfort food!
Storing and Reheating Your Roasted Autumn Vegetable Pot Pies
Storing Leftovers
Got leftovers? Lucky you! Just let those Roasted Autumn Vegetable Pot Pies cool completely. Then, wrap ’em up individually in plastic wrap or foil (or pop them in an airtight container). They’ll keep in the fridge for up to 3 days. Easy peasy!
Reheating Instructions
Okay, time to reheat! For the best results, pop them back in a 350°F (175°C) oven for about 15-20 minutes. If you’re in a hurry, the microwave works too! Just nuke ’em for a minute or two, but the crust won’t be quite as crispy. Still delicious, though!
Frequently Asked Questions About Roasted Autumn Vegetable Pot Pies
Can I use pre-cut vegetables?
Okay, so you *can* use pre-cut veggies if you’re in a pinch, but honestly, I don’t recommend it. Freshly cut vegetables just taste better, and they roast more evenly. Plus, those pre-cut bags can be kinda pricey! But hey, if it saves you time, go for it! Just be sure to check them for freshness first, ya know?
Can I freeze these pot pies?
You betcha! These Roasted Autumn Vegetable Pot Pies freeze like a dream! Just assemble them (but don’t bake them!), wrap ’em up tight in plastic wrap and then foil, and pop them in the freezer. When you’re ready to bake, you can bake them straight from frozen, just add about 15-20 minutes to the baking time. Talk about a lifesaver on a busy weeknight!
What if my crust is browning too quickly?
Oops, crust getting a little too toasty? No worries! Just loosely tent a sheet of aluminum foil over the top of the Roasted Autumn Vegetable Pot Pies while they’re baking. This will protect the crust from burning while the inside finishes cooking. It’s a trick my grandma taught me, and it works like a charm!
Nutritional Information for Roasted Autumn Vegetable Pot Pies
Alright, let’s talk nutrition! Now, keep in mind that these numbers are just estimates. The exact nutritional content of your Roasted Autumn Vegetable Pot Pies will depend on the specific ingredients you use (brands, sizes, etc.). But just to give you a general idea…
One pot pie is roughly around 350 calories. It’s got a decent amount of fiber from all those veggies, plus some protein too. Of course, there’s also some fat from the pie crust, so maybe don’t eat three in one sitting! Haha! Seriously though, these are a pretty balanced meal, and they’re packed with good stuff. Just remember, this is all approximate – your mileage may vary!
Enjoying Your Delicious Roasted Autumn Vegetable Pot Pies
Okay, you made it! Now, dig in and enjoy those amazing Roasted Autumn Vegetable Pot Pies! And hey, if you loved this recipe, leave a comment below! Don’t forget to rate it and share it with your friends on social media. Happy baking!
