Roasted Autumn Vegetable Pot Pies: Cozy Fall Comfort

This Roasted Autumn Vegetable Pot Pies Recipe features caramelized roasted carrots, parsnips, butternut squash, and mushrooms in a creamy thyme-sage gravy, topped with golden puff pastry for individual, oven-ready pot pies. Perfect for cozy fall dinners, Thanksgiving sides, or meal prep, these pies deliver warm, earthy flavors in just 1 hour 15 minutes. I made these for a crisp October family dinner, and the flaky crust with roasted veggies was a total hit! It’s an easy, vegetarian make-ahead dish that’s both beautiful and comforting.

Why You’ll Love This Roasted Autumn Vegetable Pot Pies Recipe

This recipe transforms seasonal vegetables into hearty, individual pot pies with minimal effort. It’s quick to assemble, adaptable for dietary needs, and ideal for fall gatherings or busy weeknights. The recipe is versatile and a vegetarian favorite. Find more fall recipes here.

Health Benefits of Roasted Autumn Vegetable Pot Pies

Autumn veggies provide vitamins A, C, and fiber for immune and digestive health. Mushrooms offer vitamin D and antioxidants. Thyme and sage provide anti-inflammatory benefits. Puff pastry adds moderate carbs. Vegetarian with 12g protein per serving from peas and gravy. Learn more about healthy fall recipes at EatingWell.

Ingredients for Roasted Autumn Vegetable Pot Pies

For the Roasted Vegetables:

• 2 medium carrots, peeled and diced (1/2-inch)
• 2 medium parsnips, peeled and diced (1/2-inch)
• 2 cups butternut squash, peeled and diced (1/2-inch)
• 8 oz cremini mushrooms, quartered
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

For the Creamy Gravy:

• 3 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 tbsp fresh sage, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

For Assembly:

• 1 sheet puff pastry (thawed)
• 1 egg, beaten (for egg wash)
• 4 (8 oz) ramekins

For Garnish (Optional):

• Fresh parsley
• Flaky sea salt

Substitutions: Add diced potatoes for heartiness. Swap cream with coconut milk for dairy-free. Use vegan puff pastry. Replace mushrooms with Brussels sprouts.

Notes: Dice vegetables uniformly for even roasting. Roast at high heat for caramelization. Thaw puff pastry in fridge overnight. Fill ramekins to 3/4 full to prevent overflow.

How to Make Roasted Autumn Vegetable Pot Pies

Roast Vegetables

Preheat oven to 425°F. Toss carrots, parsnips, butternut squash, and mushrooms with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 25-30 minutes, stirring halfway, until golden and tender. This caramelizes natural sugars.

Make Creamy Gravy

While veggies roast, melt butter in a large skillet over medium heat. Sauté onion 4 minutes until softened. Add garlic; cook 1 minute. Stir in flour; cook 1 minute. Gradually whisk in broth and cream; simmer 5 minutes until thickened. Stir in roasted vegetables, peas, sage, salt, and pepper. This creates velvety filling.

Assemble Pot Pies

Divide vegetable mixture among 4 ramekins (about 1 cup each). Cut puff pastry into 4 circles (1/2-inch larger than ramekins). Place over ramekins, pressing edges to seal. Brush with egg wash; cut 2-3 slits for steam. This ensures flaky tops.

Bake Pot Pies

Place ramekins on a baking sheet. Bake at 425°F for 20-25 minutes until pastry is golden and puffed. Let rest 5 minutes before serving. This achieves crispy, golden crusts.

Serve

Garnish with parsley and flaky sea salt. Serve hot with a side salad or crusty bread.

Preparation Tips

• Dice evenly: Uniform cooking. I cut 1/2-inch pieces, and all roasted perfectly.
• Roast hot: Caramelizes veggies. I used 425°F, and they were sweet.
• Whisk gravy constantly: Prevents lumps. I whisked vigorously, and it was smooth.
• Thaw puff pastry properly: Room temp 10 minutes. I followed directions, and it rolled easily.
• Seal edges well: Prevents leaks. I pressed firmly, and no overflow.
• Vent pastry: Allows steam escape. I cut slits, and crust puffed beautifully.
• Rest 5 minutes: Easier serving. I waited, and filling held together.

Variations and Substitutions

• Chicken addition: Add 1 cup diced rotisserie chicken. I tried chicken, and it was hearty.
• Dairy-free: Use coconut milk and vegan butter. I tried dairy-free, and it was creamy.
• Spicy kick: Add 1/4 tsp cayenne to gravy. I tried spicy, and it was bold.
• Lentil boost: Add 1/2 cup cooked lentils. I tried lentils, and it was protein-packed.
• Herb swap: Use rosemary instead of sage. I tried rosemary, and it was aromatic.
• Mushroom-free: Use cauliflower florets. I tried cauliflower, and it was tender.
• Biscuit top: Use biscuit dough instead of puff pastry. I tried biscuits, and it was Southern.

Storage and Meal Prep

Store baked pot pies covered in fridge for up to 4 days. Reheat at 375°F for 15-20 minutes. Freeze assembled (unbaked) pies for up to 2 months; bake from frozen (add 10 minutes). Prep roasted veggies and gravy ahead; assemble day-of. Pack individually for easy meal prep.

Frequently Asked Questions About Roasted Autumn Vegetable Pot Pies

1. Why is my crust soggy?
   Bake on baking sheet and vent properly. I used sheet, and crust stayed crisp.
2. Can I make it ahead?
   Yes, assemble and bake day-of or freeze. I prepped Sunday, baked Tuesday.
3. Why is gravy thin?
   Simmer longer or add extra flour. I simmered 7 minutes, and it thickened.
4. Can I use frozen veggies?
   Yes, thaw and pat dry first. I used fresh, but frozen worked.
5. How do I reduce richness?
   Use half-and-half instead of cream. I lightened mine, and it was balanced.
6. Can I make one large pie?
   Yes, 9×13 dish, 45 minutes baking. I tried large, and it served 8.

Serving Suggestions

Serve with arugula salad, roasted Brussels sprouts, or cranberry sauce for complete fall meal. Pair with apple cider, Chardonnay, or pumpkin beer for seasonal vibe. Perfect for Thanksgiving, fall dinners, or cozy nights. I served mine with salad, and it was a hit.

Nutrition Info for Roasted Autumn Vegetable Pot Pies

Per serving (1 pot pie, 4 servings total):

• Calories: 520 kcal
• Protein: 12g
• Carbohydrates: 48g
• Fiber: 8g
• Sugars: 10g
• Fat: 32g
• Saturated Fat: 12g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Roasted Autumn Vegetable Pot Pies Recipe is a cozy, seasonal dish that’s perfect for fall gatherings or weeknight comfort. Its roasted veggies and flaky crust make it a standout. How do you customize your pot pies? Share in the comments!