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For a tasty autumn veggie pot pie, you need fresh vegetables that bring warmth. Here’s what to use: - 1 cup butternut squash, peeled and cubed - 1 cup carrots, peeled and sliced - 1 cup Brussels sprouts, halved - 1 cup mushrooms, cleaned and sliced - 1 medium onion, diced - 2 garlic cloves, minced These vegetables add great flavor and texture. The butternut squash gives a sweet taste. Carrots add crunch. Brussels sprouts offer a slight bitterness that balances well. Mushrooms provide earthiness, while onions and garlic add depth. Next, we need seasonings and liquids to enhance the dish. These are the key ingredients: - 2 cups vegetable broth - 1 cup heavy cream (or non-dairy milk for a vegan option) - 2 tablespoons olive oil - 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) - 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary) - 2 tablespoons all-purpose flour - Salt and freshly ground black pepper to taste The vegetable broth is your base for flavor. Heavy cream makes the filling rich and creamy. Olive oil adds smoothness. Thyme and rosemary give a fresh, herbal note. Flour thickens the filling, while salt and pepper bring out the best in all the ingredients. Finally, let’s talk about the crust. A good crust makes the pot pie complete. Here are options: - 1 sheet of puff pastry (thawed) - 1 egg (or plant-based egg wash for a vegan option) for egg wash Puff pastry is easy to use and creates a flaky crust. The egg wash gives it a golden look when baked. If you want a vegan option, just use a plant-based egg wash. This helps you achieve that lovely shine without using eggs. By selecting these ingredients, you set the stage for a cozy, delicious dish that warms the heart. {{ingredient_image_2}} Start by heating olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté these for about 3-4 minutes. You want the onion to look clear and smell great. Next, stir in the cubed butternut squash, sliced carrots, and halved Brussels sprouts. Cook these veggies for 5-7 minutes. They should soften a bit but still have some crunch. Now it’s time for the mushrooms. Add them along with fresh thyme and rosemary. Season with salt and black pepper. Sauté for another 3-4 minutes until the mushrooms are soft. Sprinkle flour over the veggies and mix well. Then, slowly pour in vegetable broth while stirring. Bring this mixture to a gentle simmer. Reduce the heat and stir in heavy cream (or non-dairy milk). Let it simmer for 5 more minutes until the filling thickens. Taste and adjust the seasonings if needed. Remove from heat and let it cool slightly for easier handling. Grab your ramekins or small pie dishes and spoon the veggie filling into them. Fill each dish about three-quarters full. This gives you a nice, hearty base. Next, roll out the thawed puff pastry on a floured surface. Cut out rounds that are a bit bigger than the ramekins. Carefully drape the pastry over each filled dish. Crimp the edges with your fingers or a fork to seal them well. Use a knife to make a small slit in the center. This lets steam escape while baking. Now, preheat your oven to 400°F (200°C). While it warms up, brush the pastry tops with egg wash (or plant-based egg wash). This adds a nice golden color when baked. Place the pot pies on a baking sheet. Slide them into the oven and bake for 25-30 minutes. You want the pastry to puff up and turn a beautiful golden brown. Once baked, let them cool slightly before serving. Enjoy the warm, cozy goodness of these autumn veggie pot pies! To get that perfect golden crust, start by preheating your oven to 400°F (200°C). This step is key for a nice rise. When you roll out the puff pastry, make sure it’s about an inch larger than the ramekins. This gives you room to crimp the edges. Brush the pastry with an egg wash or plant-based alternative. This adds a rich shine and helps it brown well. Keep an eye on your pies while they bake. You want them golden brown, not burnt! For extra flavor, try adding a dash of nutmeg or a pinch of smoked paprika. These spices bring warmth and depth to your filling. Fresh herbs like parsley or sage can also boost the taste. Add them right at the end of cooking to keep their flavor bright. You can even mix in some cheese for a creamy texture. Just remember to adjust your salt if you add salty cheese. One common mistake is not cooking the filling enough before baking. Make sure to sauté your veggies until they are just tender. This prevents a soggy crust. Another mistake is using too much flour in the filling. A light coating is all you need to thicken it. Lastly, don’t skip the vent in the pastry. If you forget this step, steam builds up, and your crust won’t puff up nicely. Pro Tips Choose Fresh Vegetables: Using fresh, seasonal vegetables will enhance the flavor and texture of your pot pies, making them more enjoyable. Customize the Filling: Feel free to add your favorite vegetables or even some cooked lentils or chickpeas for added protein and heartiness. Make Ahead: Prepare the filling a day in advance and refrigerate it. This not only saves time but also allows the flavors to deepen. Watch the Baking Time: Keep an eye on the pot pies while baking. Oven temperatures can vary, so remove them once the pastry is golden brown to avoid burning. {{image_4}} To make a vegan version of these pot pies, swap the heavy cream for non-dairy milk. Almond or coconut milk works well. Instead of using an egg wash, brush the pastry with a plant-based alternative. This maintains the golden finish without any animal products. For gluten-free pot pies, replace all-purpose flour with a gluten-free blend. You can also use gluten-free puff pastry. Be sure to check the labels to ensure no hidden gluten exists. This way, you can enjoy the same great taste without the gluten. Feel free to customize the veggie filling. If you don’t like Brussels sprouts, replace them with green beans or peas. Swap butternut squash for sweet potatoes for a sweeter taste. You can also use any mushrooms you have on hand. This recipe is flexible to fit your tastes and what’s in your kitchen. You can store leftover pot pies in the fridge. Place them in an airtight container. They will keep well for about 3 to 4 days. Make sure the pot pies are completely cool before sealing them. This helps keep them fresh and prevents sogginess. Freezing is a great option if you want to save some pot pies for later. Wrap each pie tightly in plastic wrap. Then, place them in a freezer bag or container. They can last for up to 2 months in the freezer. For best results, freeze them before baking. This way, you can enjoy fresh baked pies later. To reheat your pot pies, preheat your oven to 350°F (175°C). Remove the pot pie from the fridge or freezer. If frozen, let it thaw in the fridge overnight. Cover the pie with foil to keep the crust from burning. Bake for 20-30 minutes if thawed, or 40-50 minutes if frozen. Check that the filling is hot before serving. Enjoy your cozy meal! Yes, you can use frozen vegetables. They save time and still taste good. Just remember to thaw and drain them before adding to your pot pies. This helps avoid excess moisture in the filling. To make a dairy-free pot pie, swap heavy cream for non-dairy milk. You can use almond, soy, or oat milk. Follow the same steps for the filling. The flavors will still shine through, and you won’t miss the dairy. Reheating pot pies is simple. Preheat your oven to 350°F (175°C). Place the pot pies on a baking sheet and cover with foil. Heat for about 15-20 minutes, or until warm. This keeps the crust crisp while warming the filling. Enjoy your cozy meal! Autumn veggie pot pies are a warm, cozy dish. We discussed fresh vegetables, seasonings, and pie crust options to build your perfect pot pie. I shared step-by-step instructions to ensure your success in the kitchen. Remember the tips for a golden crust and avoid common mistakes. Explore variations for dietary needs or swaps based on your taste. With proper storage and reheating, your pot pies will always be ready to enjoy. Try this delightful recipe, and make each bite a comforting experience!

Autumn Delight Veggie Pot Pies

A comforting and hearty veggie pot pie filled with seasonal vegetables and a creamy sauce, topped with golden puff pastry.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup butternut squash, peeled and cubed
  • 1 cup carrots, peeled and sliced
  • 1 cup Brussels sprouts, halved
  • 1 cup mushrooms, cleaned and sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup heavy cream (or non-dairy milk for a vegan alternative)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
  • 2 tablespoons all-purpose flour
  • to taste Salt and freshly ground black pepper
  • 1 sheet puff pastry (thawed)
  • 1 egg (or plant-based egg wash for a vegan option) for egg wash

Instructions
 

  • Preheat your oven to 400°F (200°C), preparing for that perfect golden crust.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent and fragrant, about 3-4 minutes.
  • Incorporate the cubed butternut squash, sliced carrots, and halved Brussels sprouts into the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
  • Add the sliced mushrooms along with the fresh thyme, fresh rosemary, salt, and pepper. Continue to sauté for another 3-4 minutes until the mushrooms are tender.
  • Sprinkle the flour evenly over the sautéed vegetables and stir well to ensure the flour coats everything. Gradually pour in the vegetable broth while stirring continuously. Bring the mixture to a gentle simmer.
  • Reduce the heat and stir in the cream (or non-dairy milk), allowing it to simmer for an additional 5 minutes until the filling thickens. Adjust seasonings according to taste if necessary.
  • Once thickened, remove the pot from the heat and let the filling cool slightly for easier handling.
  • In your chosen ramekins or small pie dishes, spoon the veggie mixture until they are about ¾ full, providing a hearty base.
  • Roll out the puff pastry on a lightly floured surface and cut out rounds that are slightly larger than the ramekins. Carefully place the pastry over the filled dishes, crimping the edges with your fingers or a fork to secure the seal. Make a small slit in the center of the pastry to allow steam to escape during baking.
  • Lightly brush the pastry surface with the egg wash (or plant-based alternative) for that inviting golden sheen once baked.
  • Arrange the pot pies on a baking sheet and slide them into the preheated oven. Bake for 25-30 minutes, or until the pastry is puffed and beautifully golden brown.

Notes

Serve the pot pies hot, garnished with fresh thyme for added aroma.
Keyword autumn recipe, comfort food, veggie pot pie