Introduction

These roasted autumn vegetable pot pies are a comforting, hearty dish that celebrate fall’s best flavors. Packed with roasted squash, pumpkin, and a medley of vegetables, encased in a fragrant black pepper rosemary crust, they’re perfect for cozy evenings.

A golden brown puff pastry pie with a flaky, slightly cracked top sprinkled with black pepper sits in a white round ramekin; the top has a hole revealing a colorful vegetable filling inside, including orange carrots, green celery, and mushrooms, and a small silver spoon stands upright in the filling. The ramekin is placed on a rustic dark metal plate with a side of fresh green mixed salad leaves including spinach and lettuce. In the background, blurred are two more similar pies in white ramekins, and a baking tray with roasted vegetables on a worn wooden table with a white marbled texture under it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small butternut squash or half of a large one, peeled, seeded and diced
1 small baking pumpkin or half of a large one, peeled, seeded and diced
2 large carrots, peeled and diced
½ pound Brussels sprouts, trimmed and quartered
1 small cauliflower or half of a large one, cut into chunks
2 tablespoons olive oil
Kosher salt
Freshly cracked black pepper
Pinch of crushed red pepper flakes
3 tablespoons unsalted butter
1 large yellow onion, diced
4 garlic cloves, minced
1 pound crimini mushrooms, stemmed and sliced
2 dried bay leaves
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
3 tablespoons all-purpose flour
2 cups vegetable stock
½ cup Greek yogurt
¾ cup frozen peas, thawed
1 egg, whisked with a splash of water (for egg wash)
Black Pepper Rosemary Crust:
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon freshly cracked black pepper
1 tablespoon fresh rosemary, chopped
½ cup unsalted butter, very cold and diced
2 egg yolks
¼ cup buttermilk

Instructions

Step 1: Preheat the oven to 425℉. Arrange the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower evenly on two large baking sheets. Drizzle with olive oil, season with salt and black pepper, and toss to coat. Roast for 20 to 25 minutes until golden and crispy, tossing halfway through. Remove and let cool. Lower oven temperature to 375℉.
Step 2: In a large heavy-duty pot over medium-high heat, melt 2 tablespoons of butter. Add onions and garlic, sauté for about 5 minutes until translucent. Season with salt, black pepper, and crushed red pepper flakes. Stir and cook until onions begin to caramelize.
Step 3: Add mushrooms and cook another 5 minutes until browned. Stir in thyme, rosemary, and bay leaves. Cook 5 more minutes. Push veggies to one side of the pot, add the remaining tablespoon of butter, then stir in flour. Cook 30 seconds, then slowly whisk in vegetable stock. Reduce heat and simmer for 10 to 15 minutes until thickened. Season as needed.
Step 4: Stir in the roasted vegetables, Greek yogurt, and thawed peas. Cook for 1 minute, then remove from heat and cool slightly.
Step 5: For the crust, whisk together flour, baking powder, salt, black pepper, and rosemary in a large bowl. Rub in cold butter with your fingers or a pastry cutter until mixture resembles coarse crumbs.
Step 6: In a separate bowl, whisk egg yolks and buttermilk, then add to flour mixture. Stir until dough forms, then knead into a disk. If too dry, add a splash more buttermilk. Wrap and chill for at least 1 hour.
Step 7: On a floured surface, divide dough into four pieces. Roll each into a circle and trim edges. Divide filling evenly among ramekins or baking dishes, mounding it slightly. Top each with a dough circle. Brush edges with egg wash to seal. Make small slits on top for steam release, brush with egg wash, and sprinkle with black pepper.
Step 8: Place pot pies on a baking sheet and bake at 375℉ for 25 to 30 minutes until golden brown and flaky. Let cool slightly before serving.

Tips & Variations

Use other root vegetables like parsnips or sweet potatoes for added sweetness.
For a vegan version, substitute butter with vegan margarine and use coconut yogurt.
Make the crust ahead and freeze it for up to 2 days; thaw before rolling out.
Add a handful of grated cheese on top of the filling under the crust for extra richness.

Storage

Store leftover pot pies covered in the refrigerator for up to 3 days. Reheat in a 350℉ oven until warmed through to keep the crust crispy. You can also freeze the unbaked pot pies for up to 1 month; thaw overnight in the fridge before baking.

How to Serve

A single round pot pie sits in a white ramekin on a slightly worn, round copper-colored plate placed on a white marbled textured surface. The pot pie has a golden-brown crust speckled with herbs, slightly cracked on top to reveal a colorful filling of orange carrots, brown mushrooms, and other vegetables. A small metal spoon is inserted into the visible filling at the center of the crust. To the right of the pot pie on the plate is a small pile of fresh green leafy salad with spinach and mixed greens. In the blurred background, two more pot pies in white ramekins and a baking tray filled with roasted vegetables can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a premade pie crust instead of making the black pepper rosemary crust?

Yes, store-bought pie crust can be used for convenience. For best flavor, brush the crust with a sprinkle of cracked black pepper and chopped rosemary before baking.

What can I substitute for Greek yogurt in the filling?

Sour cream or crème fraîche are good alternatives that will keep the filling creamy. For a dairy-free option, use a plant-based yogurt or omit it entirely, adding a little extra vegetable stock instead.