Roasted Autumn Vegetable Pot Pies

Name: Roasted Autumn Vegetable Pot Pies
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 cup butternut squash, diced; 1 cup carrots, diced; 1 cup brussels sprouts, halved; 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 cups all-purpose flour; 1 teaspoon salt; 1 cup vegan butter, cold and cubed; 6-8 tablespoons ice water

Highlighted under: Seasonal & Festive

Warm up your fall evenings with these delicious Roasted Autumn Vegetable Pot Pies! Filled with savory seasonal veggies like butternut squash, carrots, and brussels sprouts, this comforting dish is wrapped in a flaky crust, making it perfect for cozy dinners. Ideal for vegan or vegetarian meals, these pot pies are not only hearty but also bursting with the vibrant flavors of autumn.

Created by

Emma

Last updated on 2025-10-22T10:25:05.347Z

This dish brings comfort and warmth to chilly autumn evenings. The combination of roasted vegetables and a flaky crust makes it a favorite for vegans and non-vegans alike.

The Perfect Comfort Food

As the crisp autumn air settles in, there’s nothing quite like a warm pot pie to bring comfort to your meal. With its flaky crust and hearty filling, this Roasted Autumn Vegetable Pot Pie is perfect for those chilly evenings when you want something nourishing. The combination of roasted vegetables not only satiates the appetite but also warms the soul with its rich flavors.

This dish not only serves as a scrumptious meal but also as a great way to utilize seasonal produce. Butternut squash, carrots, and brussels sprouts are at their peak during fall, making this pot pie an excellent choice for anyone looking to incorporate more fresh, local ingredients into their diet. Plus, the recipe is versatile; feel free to swap out vegetables based on what you have on hand.

A Vegan Delight

Many people assume that comfort food has to be rich and heavy, often laden with animal products. However, this recipe challenges that notion by providing a delightful option for vegans and vegetarians alike. The use of vegan butter in the crust creates a flaky texture that rivals traditional versions, while the filling bursts with the natural sweetness of the vegetables.

This Roasted Autumn Vegetable Pot Pie is not only delicious but also packed with nutrients. Featuring a variety of colorful vegetables, it offers fiber and vitamins essential for maintaining good health as the weather transitions. It’s a perfect example of how plant-based dishes can be both satisfying and nourishing, catering to a wide range of diets.

Making Cooking Fun

Cooking can often feel like a chore, but this recipe is designed to make the process enjoyable. With simple steps and minimal prep time, even novice cooks can create a masterpiece in their kitchen. The act of chopping vegetables and rolling out dough can be a therapeutic activity that results in a rewarding meal.

Invite friends or family to join you in the kitchen while preparing this pot pie! Cooking together not only fosters connections but also allows for shared creativity. Adjust the filling ingredients or experiment with different spices to make the dish truly your own. The versatility of this recipe means everyone can have fun adapting it to fit their tastes.

Ingredients

For the filling:

1 cup butternut squash, diced
1 cup carrots, diced
1 cup brussels sprouts, halved
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary

For the crust:

2 cups all-purpose flour
1 teaspoon salt
1 cup vegan butter, cold and cubed
6-8 tablespoons ice water

Combine all ingredients to create a delicious and hearty filling for the pot pies.

Instructions

Prepare the filling

Preheat the oven to 400°F (200°C). In a large bowl, combine the butternut squash, carrots, brussels sprouts, onion, garlic, olive oil, salt, pepper, thyme, and rosemary. Toss until the veggies are well coated.

Spread the mixture on a baking sheet and roast for 25-30 minutes, or until the vegetables are tender.

Make the crust

In a bowl, mix the flour and salt. Cut in the vegan butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough forms.

Divide the dough in half and shape into discs, then refrigerate for 30 minutes.

Assemble the pot pies

Roll out one disc of dough and fit it into a pie dish. Fill with the roasted vegetable mixture. Roll out the second disc and place over the filling. Seal and cut slits into the top to allow steam to escape.

Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.

Let the pot pies cool slightly before serving to allow the filling to set.

Tips for Perfect Pot Pies

For the best results, ensure that your vegetables are cut evenly. This promotes even cooking and contributes to a better texture in your pot pie. Consider using a mix of seasonal herbs to enhance the flavors further; fresh herbs can elevate the dish significantly.

If you're in a time crunch, you can prepare the filling and crust ahead of time. Store the components separately in the refrigerator and assemble them when you're ready to bake, ensuring a quick and convenient meal without sacrificing quality.

Serving Suggestions

Pair your pot pie with a simple side salad to add freshness and color to your meal. A mix of leafy greens, nuts, and a light vinaigrette can complement the rich flavors while providing a refreshing contrast.

For an added touch, consider serving the pot pie with a drizzle of balsamic glaze or a dollop of plant-based sour cream on the side. These elements can enhance the overall dining experience and introduce exciting flavors to your plate.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to substitute with your favorite autumn vegetables.

→ Can these be made ahead of time?

Yes, you can prepare the filling and crust in advance and assemble them when ready to bake.