Description
These Roasted Autumn Vegetable Pot Pies are a comforting and hearty vegetarian dish perfect for fall. Featuring a medley of roasted butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower enveloped in a creamy mushroom and herb-infused sauce, all topped with a peppery rosemary crust. This recipe combines roasting and baking techniques to create rich flavors and a flaky, aromatic crust that seals in the delicious filling.
Ingredients
Scale
Roasted Vegetables
- 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, to taste
- Freshly cracked black pepper, to taste
Sauce and Filling
- 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
- Pinch of crushed red pepper flakes
- Salt and freshly cracked black pepper, to taste
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
- 1 egg, whisked with a splash of water (for egg wash)
Instructions
- Roast the Vegetables: Preheat your oven to 425℉. Spread the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower on two large baking sheets. Drizzle with olive oil and season with kosher salt and freshly cracked black pepper. Toss to coat evenly. Roast in the oven for 20 to 25 minutes, tossing halfway through until the vegetables are golden brown and crispy. Remove from the oven and let cool on the baking sheets. Then, lower oven temperature to 375℉.
- Prepare the Filling: Heat a large heavy-duty pot over medium-high heat. Melt 2 tablespoons of butter and sauté the diced onion and minced garlic for about 5 minutes until onions turn translucent and begin to caramelize. Season with salt, black pepper, and a pinch of crushed red pepper flakes. Add the sliced mushrooms and cook another 5 minutes until they brown. Stir in fresh thyme, rosemary, and dried bay leaves; cook for 5 more minutes. Push these veggies to one side, add the remaining tablespoon of butter, and melt.
- Create the Sauce: Stir in 3 tablespoons of flour into the melted butter and cook for 30 seconds to form a roux. Gradually pour in vegetable stock while stirring constantly to avoid lumps. Reduce heat and simmer for 10 to 15 minutes until the sauce thickens. Season to taste with salt and black pepper. Remove bay leaves from the mixture.
- Combine Roasted Vegetables and Sauce: Fold the cooled roasted vegetables into the thickened sauce. Stir in the Greek yogurt and thawed peas. Cook for an additional minute to warm through. Remove from heat and let the filling cool slightly.
- Make the Crust Dough: In a large bowl, combine flour, baking powder, salt, freshly cracked black pepper, and chopped rosemary. Add the very cold diced butter and rub it into the flour using fingers or a pastry cutter until the mixture resembles coarse crumbs the size of peas. In a separate small bowl, whisk egg yolks and buttermilk together, then add to the flour mixture. Stir with a rubber spatula until the dough comes together. Use hands to shape it into a disk. If too dry, add a splash more buttermilk. Wrap in plastic and chill in the refrigerator for at least 1 hour or up to 2 days. Thaw before rolling out if refrigerated longer.
- Roll Out and Assemble Pot Pies: On a lightly floured surface, divide dough into four equal pieces. Roll each into a circle and trim edges neatly. Spoon the filling evenly into ramekins or baking dishes, mounding the filling nicely as it is thick. Place rolled dough over each dish. Brush the edges of the dish with egg wash to seal the crust to the dish to prevent leakage.
- Prepare Final Touches and Bake: Place the pot pies on a baking sheet. Cut a few small slits in each crust top to allow steam to escape while baking. Brush the entire crust surface liberally with egg wash. Optionally, sprinkle with freshly cracked black pepper. Bake in the preheated 375℉ oven for 25 to 30 minutes or until the crust is golden brown and flaky. Remove from oven and let cool slightly before serving. Enjoy your warm and hearty autumn pot pies!
Notes
- To save time, you can prepare the crust up to two days in advance and refrigerate it, ensuring better flavor development.
- If the dough feels too dry while rolling out, add a little more buttermilk, one teaspoon at a time.
- Substitute Greek yogurt with sour cream or crème fraîche for a similar creamy texture.
- Use individual ramekins or small baking dishes for personal pot pies but ensure they can withstand oven heat.
- The roasted vegetable blend can be varied according to availability — sweet potatoes or parsnips make great alternates.
- Make sure to create vent slits in the crust to avoid sogginess due to trapped steam.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting and Baking
- Cuisine: American
Keywords: autumn, roasted vegetables, pot pies, vegetarian pot pie, butternut squash, pumpkin, fall recipe, comfort food, savory pie, herb crust
