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- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 1 medium parsnip, diced - 1 cup butternut squash, peeled and cubed - 1 cup Brussels sprouts, trimmed and halved - 1 cup vegetable broth - 1 tablespoon soy sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper, to taste These essential ingredients form the heart of your pot pie. The olive oil gives flavor and richness. The vegetables bring color, texture, and nutrients. The broth and soy sauce enhance the taste, making each bite savory. Dried herbs like thyme and rosemary add a warm, earthy aroma. Salt and pepper tie it all together, balancing flavors. - 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thicker filling) - 1 egg, beaten (for egg wash) Cornstarch helps thicken your filling if you like a heartier texture. The egg wash gives the crust a beautiful, golden color when baked. While these are optional, they can elevate your dish. - 1 package of puff pastry (2 sheets), thawed - Salt and black pepper Puff pastry is key for that flaky, buttery crust. It creates a delightful contrast to the warm filling. Using salt and pepper in the pastry enhances the overall taste. Make sure to have these on hand for the best pot pie experience. {{ingredient_image_1}} 1. Sautéing the onion and garlic Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium diced onion. Cook it for about 5 minutes until it softens. Then, add 3 cloves of minced garlic. Cook this for 1 more minute until it smells great. 2. Cooking the root vegetables Next, add 2 medium diced carrots, 1 medium diced parsnip, and 1 cup of cubed butternut squash to the skillet. Stir everything together. Cook for 8 to 10 minutes. Stir a few times until the vegetables begin to soften. 3. Adding Brussels sprouts and broth Now, add 1 cup of halved Brussels sprouts. Pour in 1 cup of vegetable broth. Add 1 tablespoon of soy sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Season with salt and black pepper to taste. Bring the mixture to a boil, then lower the heat. Simmer for 10 minutes. If you want a thicker filling, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it in. Remove from heat and let it cool. 1. Preparing the puff pastry Preheat your oven to 400°F (200°C). Take one sheet of thawed puff pastry. Roll it out on a floured surface. Cut it into circles that fit your pie dishes. Place these circles in the greased dishes. 2. Filling pastry with the vegetable mixture Spoon the cooled vegetable filling into each pastry. Make sure not to overfill them. 3. Covering and sealing the pies Roll out the second sheet of puff pastry. Cut a larger circle to cover your filled pies. Place it on top. Seal the edges by crimping them with a fork. Cut a few slits on top to let steam escape. 1. Preheating the oven and preparing for baking Your oven should already be preheated to 400°F (200°C). This ensures the pies bake evenly. 2. Brushing with egg wash Take 1 beaten egg and brush it on the tops of the pot pies. This gives them a nice golden color when baked. 3. Baking duration and indicators for doneness Bake the pot pies in the oven for 25 to 30 minutes. Look for a golden brown color and a crisp pastry. When done, let them cool slightly before serving. To roll out puff pastry, keep it cold. This helps create a flaky texture. Dust your work surface with flour. This prevents sticking. Use a rolling pin to roll the pastry evenly. Aim for about 1/8 inch thick. For a flaky texture, don’t overwork the dough. Handle it gently and quickly. Keep the pastry on a chilled surface. You can even refrigerate the rolled-out pastry for a bit. This helps maintain its structure. Use fresh herbs for the best taste. Thyme and rosemary pair well with autumn veggies. Dried herbs also work nicely if you don’t have fresh ones. You can mix in sage or oregano for more depth. For added flavor, consider spices like paprika or nutmeg. A splash of lemon juice brightens the filling. Soy sauce adds umami and richness. Taste as you go and adjust seasoning to your liking. Pair your pot pies with a side salad. A vibrant mixed salad adds color and freshness. Consider using greens like arugula or spinach. These complement the hearty pot pie. For presentation, sprinkle fresh parsley on top. It adds a pop of color. Serve the pot pies in their dishes for a rustic look. This makes every meal feel special. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary elevate the flavor of your pot pies. If available, try using fresh instead of dried for a more aromatic dish. Customize Your Veggies: Feel free to swap out vegetables based on what's in season or your personal preferences. Sweet potatoes or green beans can make excellent additions! Thicker Filling Option: For a heartier filling, make sure to add the cornstarch mixture. It helps bind the vegetables and prevents the filling from being too watery. Egg Wash for Shine: Don’t skip the egg wash on top of the pastry! It gives the pot pies a beautiful golden color and a crispy texture when baked. {{image_2}} You can easily switch up the veggies in your pot pie. Try using sweet potatoes for a hint of sweetness. Kale adds great nutrition and color. Don't forget about legumes! Lentils and chickpeas boost the protein content and make the dish heartier. You have options for the pastry crust. Homemade crust can give you a special touch. It lets you pick the best ingredients. If you prefer store-bought, that works too! For those who need gluten-free choices, look for gluten-free pastry substitutes. Many brands offer tasty options that fit your needs. To make the filling pop, add some savory spices. Thyme and rosemary work wonders, but you can also explore paprika or cumin. Mixing in cheese, like cheddar or goat cheese, adds richness. This extra creamy layer makes your pot pie even more comforting and delicious. To store your leftover pot pies, let them cool first. Place them in airtight containers. This keeps them fresh. You can also wrap them tightly with plastic wrap. In the fridge, they last for 3 to 4 days. If you want to freeze your pot pies, ensure they are cool. Wrap each pie in plastic wrap or aluminum foil. This prevents freezer burn. Store them in a freezer-safe bag. They keep well for up to 3 months. To thaw, place them in the fridge overnight. For reheating, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the pot pie on a baking sheet. Bake for about 20 minutes or until heated through. If you're in a hurry, the microwave works too. Heat on medium power for 4 to 5 minutes. To keep your crust crispy, use the oven whenever possible. Yes, you can! While puff pastry is light and flaky, there are other options. You can use pie crust, biscuit dough, or even phyllo dough. Each crust brings a different texture and flavor. If you like, try a cornbread topping for a fun twist! Just roll it out or shape it to fit your dish. If your filling is too runny, don’t worry! You have a couple of easy options. First, add a cornstarch mixture. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into your filling. Cook it a little longer until it thickens. Another way is to let your filling cool before adding it to the crust. A cooler filling is less likely to run. Pot pies are hearty, so they pair well with light sides. A fresh mixed salad adds color and crunch. You can also serve roasted vegetables or mashed potatoes for extra comfort. Steamed greens like broccoli or green beans are great too! They add a nice balance to the rich pie. This blog post covered the essential and optional ingredients for savory pot pies. I shared steps to prepare the vegetable filling, assemble the pies, and bake them to perfection. You can enhance your pies with tips on crust texture and flavor. Explore variations to suit your tastes and find storage solutions for leftovers. Remember, pot pies allow for creativity and warmth in every bite. Embrace the cooking process, and enjoy them shared with loved ones!

Harvest Delight Autumn Vegetable Pot Pies

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

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add diced onion and sauté until softened, about 5 minutes.
  • Add minced garlic and continue to sauté for another minute until fragrant.
  • Stir in the diced carrots, parsnip, and butternut squash. Cook for about 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add Brussels sprouts, vegetable broth, soy sauce, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for an additional 10 minutes.
  • If you prefer a thicker filling, add the cornstarch mixture and stir until the mixture thickens slightly. Remove from heat and let cool.
  • Preheat your oven to 400°F (200°C).
  • Roll out one sheet of puff pastry on a floured surface and cut it into circles that fit your pie dishes. Place the puff pastry circles into the greased dishes.
  • Fill each pastry with the cooled vegetable mixture, ensuring they aren't overfilled.
  • Roll out the second sheet of puff pastry and cut a larger circle to cover the filled pot pies, sealing the edges by crimping with a fork. Cut a few slits in the top to allow steam to escape.
  • Brush the tops with the beaten egg for a beautiful golden finish.
  • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
  • Allow to cool slightly before serving.

Notes

Serve with a side of vibrant mixed salad and sprinkle fresh parsley on top.
Keyword autumn recipe, comfort food, vegetable pot pie