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- 1 cup butternut squash, peeled and diced - 1 cup carrots, sliced - 1 cup Brussels sprouts, halved - 1 cup mushrooms, sliced - 1 medium onion, chopped - 2 garlic cloves, minced These vegetables create a colorful and tasty filling. Butternut squash adds a sweet, nutty flavor. Carrots bring crunch and sweetness. Brussels sprouts add a bit of bitterness for balance. Mushrooms give a rich, earthy taste. Onion and garlic add depth to the dish. - 2 cups vegetable broth - 1 cup cream (or non-dairy milk for a vegan version) - 2 tablespoons olive oil - 1 tablespoon fresh thyme (or 1 teaspoon dried) - 1 tablespoon fresh rosemary (or 1 teaspoon dried) - 2 tablespoons all-purpose flour - Salt and pepper to taste The vegetable broth helps to bind everything together. Cream or non-dairy milk makes the filling rich and creamy. Olive oil helps to sauté your veggies until they are soft. Fresh herbs like thyme and rosemary add a lovely aroma. Flour thickens the filling, while salt and pepper enhance the taste. - 1 sheet of puff pastry (thawed) - 1 egg (or plant-based egg wash for a vegan version) for egg wash Puff pastry gives a flaky and golden crust. The egg wash helps the pastry brown nicely. If you want a vegan pie, you can use a plant-based egg wash instead. This makes the pot pies look inviting and appetizing. These ingredients come together to create a warm and hearty dish. Each bite offers a mix of flavors, making this meal perfect for autumn. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This gets the oven ready for baking. Next, gather your tools. You will need a large pot, a cutting board, and ramekins for the pot pies. Make sure your kitchen is clean and organized. This makes cooking easier and more fun. Heat two tablespoons of olive oil in the large pot over medium heat. Add one chopped onion and two minced garlic cloves. Sauté these until the onion looks clear. This should take about three to five minutes. Next, toss in one cup of diced butternut squash, one cup of sliced carrots, and one cup of halved Brussels sprouts. Cook these veggies for five to seven minutes until they soften. Now, add in one cup of sliced mushrooms, one tablespoon of fresh thyme, and one tablespoon of fresh rosemary. Season with salt and pepper. Cook for another three to four minutes. Sprinkle two tablespoons of flour over the veggies and stir well. Gradually pour in two cups of vegetable broth while stirring. Bring this mixture to a simmer. Once it simmers, reduce the heat and mix in one cup of cream or non-dairy milk. Let it simmer for five more minutes until it thickens. You can taste it and adjust the seasoning if needed. When the filling is ready, take the pot off the heat and let it cool a bit. Grab your ramekins or small pie dishes. Fill each one with the veggie mixture until it's about three-quarters full. Roll out the puff pastry on a floured surface. Cut it into rounds that are slightly bigger than the ramekins. Place the pastry over the filled dishes and crimp the edges to seal them. Don’t forget to cut a small slit in the top of the pastry. This allows steam to escape during baking. For a golden finish, brush the tops with an egg wash or a plant-based egg wash. Place the pot pies on a baking sheet and bake them in the preheated oven for 25 to 30 minutes. You want the pastry to be golden brown and puffed. Enjoy your warm and cozy autumn veggie pot pies! To make the filling pop with flavor, use fresh herbs. Thyme and rosemary are great choices. You can swap these with dried herbs if fresh ones aren’t available. For a twist, add a pinch of nutmeg or smoked paprika. These spices brighten the dish. For a creamier texture, use non-dairy milk instead of cream. It works just as well. Want more veggies? Zucchini or sweet potatoes also fit in nicely. For a flaky and golden pastry, keep it cold. Chill your puff pastry before rolling it out. This helps it puff up nicely in the oven. Make sure to cut slits in the top. This lets steam escape and prevents sogginess. Brush the pastry with egg wash or a plant-based alternative for a beautiful golden color. Bake until it is crispy and golden brown. Serve your pot pies hot from the oven. This keeps the filling warm and cozy. For a touch of elegance, garnish with fresh thyme sprigs. Place the pot pies on a colorful plate for a nice pop. You can also pair them with a simple side salad. This adds freshness and crunch to your meal. Enjoy every bite! Pro Tips Use Seasonal Vegetables: Incorporate seasonal vegetables for the freshest flavor and optimal nutrition. This will enhance the taste of your pot pies and make them more enjoyable. Let the Filling Cool: Allow the veggie filling to cool slightly before adding the puff pastry. This prevents the pastry from becoming soggy and helps it to puff up beautifully in the oven. Experiment with Herbs: Feel free to experiment with different herbs such as sage or parsley to customize the flavor profile of your pot pies. Fresh herbs can elevate the overall taste. Perfect Puff Pastry: Ensure your puff pastry is cold when working with it to achieve maximum flakiness. Warm pastry can become difficult to handle and won't puff as well. {{image_2}} To make these pot pies vegan, swap out the cream for non-dairy milk. Almond or oat milk works well. Use a plant-based egg wash instead of a regular egg. This change keeps your pot pies creamy and golden without animal products. If you need a gluten-free option, choose an alternative crust. You can use gluten-free puff pastry, or make a crust from almond flour. Just follow the gluten-free flour mix instructions for best results. This way, everyone can enjoy your cozy pot pies. You can change the veggies based on what you like or have. Try sweet potatoes for a sweeter flavor. Spinach or kale adds nutrition and color. Zucchini or parsnips work great too. Seasonal veggies can make your pot pies unique and delicious. To store leftovers, wait for the pot pies to cool. Cover each pie tightly with plastic wrap or foil. You can place them in an airtight container. They will keep well in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of freshness. If you want to save pot pies for later, freezing is a great option. First, let them cool completely. Wrap each pie tightly with plastic wrap, then place them in a freezer bag. Squeeze out as much air as possible. You can freeze them for up to three months. When ready to eat, you can thaw them in the fridge overnight. To reheat your pot pies, preheat your oven to 350°F (175°C). Remove the plastic wrap and place the pot pie on a baking sheet. Bake for about 20-25 minutes. This ensures the filling heats through and the pastry stays crisp. If you want a quicker option, you can use the microwave. Heat on medium power for about 3-5 minutes. However, this may make the crust less crispy. Enjoy your warm, cozy meal! You can prepare the filling a day before. Cook the veggies and let them cool. Store the filling in the fridge. When ready to bake, fill the ramekins and top with puff pastry. Bake as instructed. This saves time and keeps dinner simple. You can use garlic powder, onion powder, or smoked paprika. Adding a pinch of nutmeg gives warmth. You might also try sage or dill for a fresh taste. Experiment with different herbs to find your perfect blend. Yes, frozen vegetables work well too. They are often picked at peak freshness. Just thaw and drain them before use. This saves prep time and can add convenience to your cooking. Adjust cooking time if needed, as frozen veggies may release extra moisture. Autumn veggie pot pies are a tasty way to enjoy seasonal ingredients. We covered the main ingredients like butternut squash and mushrooms and how to create a great filling. We also explored tips for perfecting your pie and options for those with diet restrictions. Remember, you can play with flavors and veggies. Store and reheat wisely to make the most of your pot pies. Get cooking, and enjoy this cozy dish!

Autumn Delight Veggie Pot Pies

A comforting and hearty veggie pot pie filled with seasonal vegetables and herbs, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
  • Add the butternut squash, carrots, and Brussels sprouts to the pot. Cook for 5-7 minutes until they start to soften.
  • Stir in the mushrooms, thyme, rosemary, salt, and pepper. Continue cooking for another 3-4 minutes.
  • Sprinkle the flour over the vegetable mixture and stir well to coat. Gradually add the vegetable broth while stirring to incorporate. Bring the mixture to a simmer.
  • Reduce the heat and stir in the cream (or non-dairy milk). Let the filling simmer for another 5 minutes until it thickens. Adjust seasoning if needed.
  • Remove the pot from heat and let it cool slightly.
  • In a ramekin or small pie dish, fill it with the veggie mixture until it's about ¾ full.
  • Roll out the puff pastry and cut it into rounds slightly larger than the ramekins. Place the pastry over the filled ramekins and crimp the edges to seal. Cut a small slit in the top of the pastry to allow steam to escape.
  • Brush the pastry with the egg wash or plant-based equivalent for a golden finish.
  • Place the pot pies on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed.

Notes

Serve the pot pies hot. Optionally, garnish with fresh thyme sprigs on top before serving for a touch of elegance.
Keyword autumn recipe, comfort food, veggie pot pie