There’s something about fall that makes you crave warmth, not just from a blanket, but from food that feels like home. This Roasted Autumn Vegetable Pot Pie brings that comfort to your kitchen with every flaky bite. The smell of caramelized root vegetables, golden pastry, and savory herbs instantly fills your home with cozy nostalgia. I remember watching my Nonna pull bubbling pies from the oven; her kitchen always smelled of thyme and butter. This vegetable pot pie captures that same spirit; hearty, rustic, and made with love.
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Why You’ll Love This Roasted Autumn Vegetable Pot Pie Recipe
This roasted vegetable pot pie is the perfect mix of cozy flavors and nourishing ingredients. The roasted carrots, parsnips, and butternut squash create a sweet and savory base, while the flaky crust seals everything together beautifully. It’s ideal for chilly evenings or Sunday dinners when you want something filling yet wholesome. The vegetables develop deep, rich flavors as they roast, and when paired with creamy sauce, they create a dish that’s satisfying without being heavy.
If you love comforting one-pan meals, you’ll also enjoy my French Onion Chicken Orzo Casserole, which has the same heartwarming flavors and creamy finish.
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Roasted Autumn Vegetable Pot Pie
This Roasted Autumn Vegetable Pot Pie combines tender roasted root vegetables, creamy sauce, and a flaky golden crust for the ultimate fall comfort dish. It’s cozy, nourishing, and perfect for family dinners or holiday tables.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
2 cups butternut squash, cubed
2 carrots, sliced
1 parsnip, sliced
1 cup Brussels sprouts, halved
1 onion, diced
2 garlic cloves, minced
2 tbsp olive oil
1 tsp thyme
1 tsp rosemary
Salt and pepper, to taste
2 tbsp butter
2 tbsp flour
1 ½ cups vegetable broth
½ cup cream
2 cups all-purpose flour
½ cup cold butter, cubed
½ tsp salt
5 tbsp ice water
Instructions
1. Preheat oven to 400°F. Toss squash, carrots, parsnips, Brussels sprouts, and onion with olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.
2. In a large saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually add vegetable broth and cream, whisking until thick and smooth.
3. Fold the roasted vegetables into the creamy sauce and remove from heat.
4. In a bowl, mix flour, salt, and cold butter until crumbly. Add ice water until a dough forms. Divide in half and roll out for top and bottom crusts.
5. Place one crust in a pie dish, fill with the vegetable mixture, and cover with the second crust. Seal edges and cut small slits on top.
6. Bake at 375°F for 35–40 minutes until the crust is golden brown.
7. Cool slightly before serving. Enjoy your comforting autumn pot pie!
Notes
For a vegan version, replace butter with vegan butter and cream with coconut milk.
You can prepare the filling a day in advance and assemble before baking.
Serve with a simple side like rosemary mashed potatoes or cranberry sauce for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 45mg
Ingredients
For the filling:
- 2 cups butternut squash, cubed
- 2 carrots, sliced
- 1 parsnip, sliced
- 1 cup Brussels sprouts, halved
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ cups vegetable broth
- ½ cup cream
For the crust:
- 2 cups all-purpose flour
- ½ cup cold butter, cubed
- ½ tsp salt
- 5 tbsp ice water
I love pairing these ingredients with a simple side like Baked Pumpkin Goat Cheese Risotto for a full fall dinner.
How to Make It
Start by roasting the vegetables. Preheat the oven to 400°F. Toss squash, carrots, parsnips, Brussels sprouts, and onion with olive oil, thyme, rosemary, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
While the vegetables roast, make the sauce. In a large pan, melt butter, then whisk in flour until golden. Slowly add broth and cream, stirring until smooth and thick. Fold in roasted vegetables.
Prepare your crust by cutting cold butter into flour and salt until crumbly. Add ice water, one tablespoon at a time, until a dough forms. Roll out half for the bottom crust and the other for the top. Pour filling into a pie dish, cover with the top crust, and crimp edges. Bake for 35–40 minutes at 375°F until golden brown.
Serve warm and enjoy a dish that embodies the essence of fall. For another cozy bowl meal, try this Wild Rice Soup, it’s creamy, hearty, and soul-satisfying.
Tips and Variations
- Make it vegan: Use plant-based butter and coconut milk instead of cream.
- Add protein: Mix in chickpeas or lentils for extra heartiness.
- Change up the vegetables: Sweet potatoes, leeks, or mushrooms add wonderful texture.
- Crust shortcut: Use store-bought puff pastry for a faster version.
- Make-ahead tip: Assemble the pie a day before and bake when ready to serve.
If you’re preparing this for the holidays, consider serving it with Cranberry Sauce Made Simple for a bright, tangy contrast.
Frequently Asked Questions
Can I make this roasted vegetable pot pie ahead of time?
Yes! Assemble the pie and refrigerate it for up to 24 hours before baking.
Can I freeze this pot pie?
Absolutely. Bake, cool completely, wrap tightly, and freeze for up to 2 months.
What vegetables work best?
Root vegetables like carrots, parsnips, and squash hold up beautifully after roasting.
How do I reheat it?
Reheat at 350°F for 15–20 minutes or until warmed through and crust is crisp again.
Final Thoughts
This Roasted Autumn Vegetable Pot Pie celebrates everything cozy and comforting about fall. From its buttery crust to the tender roasted vegetables inside, each bite tells a story of care and warmth, the kind my Nonna used to create. It’s a dish that invites you to slow down and savor the season.
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