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Roasted Autumn Vegetable Pot Pies

Cozy vegetarian pot pies filled with roasted fall vegetables in a creamy herb sauce and topped with flaky pastry.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 pot pies
Course: Dinner
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Vegetable Filling
  • 2 cups butternut squash cubed
  • 1 cup carrots sliced
  • 1 cup parsnips sliced
  • 1 cup mushrooms halved
  • 1 red onion chopped
Sauce
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups vegetable broth
  • 0.5 cup cream
  • 1 tsp Dijon mustard
Assembly
  • 1 pie crust store-bought or homemade

Equipment

  • Mixing bowls
  • Baking sheet
  • Saucepan
  • Ramekins

Method
 

  1. Roast vegetables until tender and caramelized.
  2. Prepare creamy sauce and combine with vegetables.
  3. Fill ramekins and top with pie crust.
  4. Bake until golden and bubbly.

Notes

Let pot pies rest before serving for best texture.