Cozy and comforting Roasted Autumn Vegetable Pot Pies filled with caramelized seasonal vegetables in a creamy herb sauce under a flaky golden crust.

Scale

2 cups butternut squash, diced

1 cup carrots, diced

1 cup mushrooms, sliced

1 small onion, diced

2 cloves garlic, minced

3 tbsp butter or olive oil

3 tbsp flour

2 cups vegetable broth

1/2 cup milk or dairy-free alternative

1 tsp thyme

Salt and pepper to taste

1 sheet puff pastry

1. Preheat oven to 400°F (200°C).

2. Roast vegetables with olive oil, salt, and thyme for 25 minutes.

3. Sauté onion and garlic in butter, add flour to make roux.

4. Gradually whisk in broth and milk until creamy.

5. Combine roasted veggies with sauce.

6. Fill ramekins and cover with puff pastry.

7. Bake at 375°F (190°C) for 25–30 minutes until golden.

8. Cool 10 minutes before serving.

Make ahead and refrigerate for 24 hours before baking.

Freeze unbaked pies for up to 2 months.

Use dairy-free options for a vegan version.

Keywords: Roasted Autumn Vegetable Pot Pies, fall dinner, comfort food