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To make these warm pot pies, you need the following key items: - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 1 medium parsnip, peeled and diced - 1 cup butternut squash, peeled and cubed - 1 cup Brussels sprouts, trimmed and cut in half - 1 cup low-sodium vegetable broth - 1 tablespoon soy sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Sea salt and freshly cracked black pepper, to taste - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional) - 1 package of puff pastry (contains 2 sheets), thawed - 1 egg, beaten (for egg wash) You can boost the taste with these extras: - A pinch of nutmeg for warmth - Fresh herbs like parsley or chives for freshness - A splash of balsamic vinegar for acidity - Additional vegetables like sweet potatoes or green beans Make sure you have these tools ready: - Large skillet for cooking - Mixing bowl for cornstarch - Round cutters or glass for pastry - Individual pie dishes for baking - Pastry brush for the egg wash - Rolling pin for puff pastry - Oven preheated to 400°F (200°C) These ingredients and tools set you up for a cozy cooking experience. Each item plays a role in creating a delicious, comforting meal that highlights autumn's best produce. {{ingredient_image_2}} To make the filling, I start by heating one tablespoon of olive oil in a large skillet over medium heat. I add one finely diced onion and cook it for about five minutes until it becomes soft and clear. Next, I add three minced garlic cloves, stirring for one more minute. The smell is amazing! Now, I introduce two diced carrots, one diced parsnip, and one cup of cubed butternut squash. I cook these for about eight to ten minutes. I want them to soften a bit and get some color. Then, I toss in one cup of halved Brussels sprouts, along with one cup of low-sodium vegetable broth and one tablespoon of soy sauce. I also add one teaspoon of dried thyme, one teaspoon of dried rosemary, and some sea salt and black pepper. I stir everything to combine and let it come to a gentle boil. Then, I lower the heat to simmer for ten minutes. This helps the flavors blend together nicely. If I want a thicker filling, I mix one tablespoon of cornstarch with two tablespoons of cold water. I add this to the skillet until the filling reaches my desired thickness. Finally, I remove the skillet from heat and let it cool for a bit. While the filling cools, I preheat my oven to 400°F (200°C). On a floured surface, I roll out one sheet of puff pastry. I use a round cutter or a glass to cut circles that fit my individual pie dishes. I place these pastry circles into the greased dishes, making sure they sit snugly. Next, I carefully spoon the cooled vegetable filling into each pastry. I avoid overfilling to ensure a good seal later. Using the second sheet of puff pastry, I cut larger circles to cover each filled pot. I place the tops on and seal the edges by crimping them with a fork. I then cut slits in the top crust for steam to escape. To give the pot pies a nice finish, I brush the top of each pastry with a beaten egg. This will create a beautiful golden color when baked. I place the pies in the preheated oven and bake them for 25 to 30 minutes. I want the pastry to puff up and turn golden brown. After baking, I let the pot pies cool for a few minutes before serving. This step helps enhance the flavor and prevents burns. These pot pies make for a cozy meal, perfect for autumn evenings! To get the best puff pastry, keep it cold. Warm pastry will not puff well. When rolling out the dough, use a lightly floured surface. Roll gently but evenly. Avoid pressing too hard. This helps the layers form. Each layer puffs up as it bakes, creating a light texture. Always check the oven temperature. A hot oven, around 400°F, is key. This helps the pastry rise quickly and become crispy. You can boost your filling's flavor easily. Adding fresh herbs like parsley or chives brightens the dish. A splash of lemon juice adds a nice tang. You can also mix in some cooked lentils or mushrooms for added texture. Don't forget to season well with salt and pepper. A pinch of nutmeg adds warmth and depth. Experiment with spices like smoked paprika or curry powder for a fun twist. Avoid overcooking the vegetables. They should be tender but not mushy. This keeps them flavorful and retains their shape. Don’t skip the egg wash! Brushing the top with beaten egg gives a golden finish. Also, be careful not to overfill the pies. Leave space at the top for sealing. This prevents spills during baking. Lastly, let the pot pies cool for a few minutes before digging in. This helps prevent burns and enhances the flavors. Pro Tips Chill the Pastry: Keeping the puff pastry cold will help it puff up more during baking, resulting in a flakier crust. Vegetable Variations: Feel free to swap in seasonal vegetables like sweet potatoes or leeks for a unique twist on flavor and texture. Sealing the Edges: Make sure to crimp the edges well to prevent any filling from leaking out during baking. Resting Time: Allow the pot pies to rest for a few minutes after baking; this helps the filling set and enhances the flavors. {{image_4}} You can make this dish gluten-free. Use gluten-free puff pastry instead of regular. Many brands sell gluten-free options. Check the store or online. You can also thicken your filling with cornstarch. This swap keeps the dish tasty and helps those with gluten issues. Want to add some protein? Try adding cooked lentils or chickpeas. They boost nutrition and flavor. You can also use shredded chicken or turkey. If you prefer plant-based, tofu works well too. Just sauté it with the veggies for a nice mix. Feel free to play with the veggies! You can switch Brussels sprouts for green beans or peas. Swap butternut squash for sweet potatoes if you like. Seasonal veggies like turnips or kale can give new flavors. This dish is perfect for using what you have in your fridge. To keep your leftover pot pies fresh, store them in the fridge. Use an airtight container or wrap each pie tightly with plastic wrap. This method helps maintain their taste and texture. Leftovers can stay good for up to three days. If you want to save pot pies for later, freezing is a great option. Allow the pies to cool completely before wrapping them. Use freezer-safe containers or heavy-duty aluminum foil. This way, they can last for up to three months in the freezer. When you're ready to enjoy them, thaw in the fridge overnight before reheating. To reheat your pot pies and keep them crispy, use the oven. Preheat the oven to 350°F (175°C). Place the pot pies on a baking sheet. Heat them for about 15-20 minutes, or until the top is golden and the filling is hot. Avoid using the microwave, as it can make the crust soggy. Enjoy your warm and crispy pot pies! Yes, you can use frozen vegetables. They save time and are convenient. Just make sure to thaw and drain them well. This helps avoid too much water in your filling. Frozen veggies are often picked at their peak, so they taste great too. This recipe is already vegetarian! It uses vegetable broth and lots of veggies. If you want to make it vegan, swap the egg wash for a plant-based option. Use almond milk or soy milk with a splash of vinegar for a similar glaze. You can try adding cumin, paprika, or nutmeg for a twist. Fresh herbs like parsley or thyme also work well. Adjust the spices to match your taste. Be creative and explore what flavors you love! Absolutely! You can make the filling a day ahead. Just store it in the fridge. When you are ready, assemble your pot pies and bake. This makes it easy for busy days. Plus, the flavors deepen overnight, making them even tastier! This article covered making autumn vegetable pot pies, from ingredients to tips. You learned about essential and optional ingredients, cooking tools, and step-by-step baking. I shared ways to enhance flavor and avoid mistakes. You can customize the recipe with gluten-free options or add proteins. Remember how to store leftovers and reheat them for crispy results. With these details, you can create pot pies that warmth your kitchen and delight your taste buds. Enjoy making your own comforting dish this season!

Harvest Delight Autumn Vegetable Pot Pies

A comforting and hearty pot pie filled with seasonal vegetables, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 medium parsnip, peeled and diced
  • 1 cup butternut squash, peeled and cubed
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste sea salt and freshly cracked black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional)
  • 1 package puff pastry (contains 2 sheets), thawed
  • 1 egg beaten (for egg wash)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.
  • Add the minced garlic to the skillet and sauté for an additional minute, stirring expertly until the garlic becomes fragrant.
  • Introduce the diced carrots, parsnip, and butternut squash to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and develop a slight color.
  • Incorporate the halved Brussels sprouts, followed by the vegetable broth, soy sauce, thyme, rosemary, salt, and pepper. Stir to combine, bring the mixture to a gentle boil, then reduce the heat to low and simmer for another 10 minutes, allowing the flavors to meld.
  • If you desire a thicker vegetable filling, stir in the cornstarch mixture gradually until the filling thickens to your liking. Remove the skillet from heat and set aside to cool slightly.
  • While the mixture cools, preheat your oven to 400°F (200°C).
  • On a lightly floured surface, roll out one sheet of puff pastry. Using a round cutter or a glass, cut circles that fit into your individual pie dishes. Place the pastry circles into the greased dishes, ensuring they sit snugly against the sides.
  • Carefully spoon the cooled vegetable filling into each pastry, being careful not to overfill to allow for adequate sealing.
  • Roll out the second sheet of puff pastry and cut a larger circle to cover the filled pots. Place it on top, sealing the edges by gently crimping them with a fork. Cut several slits in the top crust to create vents for steam to escape during baking.
  • Brush the top of each pastry generously with the beaten egg to achieve a beautiful golden finish.
  • Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed, golden brown, and irresistibly crisp.
  • Allow the pot pies to cool for a few minutes before serving to enhance flavor and prevent burns.

Notes

Serve alongside a colorful mixed salad and garnish with fresh parsley or microgreens.
Keyword autumn recipe, comfort food, vegetable pot pie