Golden, flaky crusts filled with hearty roasted vegetables and savory herbs—these pot pies are autumn comfort food at its finest.

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🍂 A Hug in a Bowl (with a Buttery Crust on Top)

There’s something magical about pot pies—especially when the crisp air of fall rolls in. The buttery crust, the bubbling, veggie-packed filling, the rich aroma of roasted garlic and thyme—it’s the kind of meal that warms both your belly and your soul.

I started making these roasted autumn vegetable pot pies a few years ago when I had an overflowing farmer’s market haul. Instead of choosing between a dozen roasted veggie side dishes, I tossed them all into a pot pie and never looked back. It’s become a fall tradition in our house—one that smells like rosemary, tastes like comfort, and always gets requests for seconds.

Perfect for meatless Mondays, cozy weeknights, or impressing guests at your fall table, these little pies deliver big flavor wrapped in flaky perfection.

🥕 Key Ingredients (and Why They Matter)

Butternut Squash

Roasts beautifully and adds natural sweetness and creaminess to the filling. Its texture pairs perfectly with savory herbs and broth.

Carrots & Parsnips

These root veggies add earthy depth and a slight crunch. Roasting enhances their natural sugars, making them perfect for hearty fall dishes.

Mushrooms

Bring umami richness and a meaty bite to this vegetarian dish. Choose cremini or baby bella for deeper flavor.

Onion & Garlic

The flavor base! Roasted onion adds sweetness, while garlic infuses the whole dish with a cozy, aromatic undertone.

Fresh Thyme & Rosemary

Classic autumn herbs that elevate the filling with woodsy, fragrant notes. Don’t skip these—they tie everything together.

Vegetable Broth & Flour

Create a simple roux-based sauce that’s creamy without cream. Flour thickens while the broth infuses savory depth.

Puff Pastry or Pie Dough

Golden, flaky, and indulgent—this topping seals in all that roasted goodness. Store-bought puff pastry keeps things easy and impressive.

🧑‍🍳 Step-by-Step Instructions

Roast the Vegetables
Preheat oven to 400°F. Toss chopped butternut squash, carrots, parsnips, mushrooms, and onions with olive oil, salt, pepper, and herbs. Roast on a sheet pan for 25–30 minutes until tender and caramelized.
Sauté Garlic & Make the Sauce
In a large skillet, melt butter and sauté minced garlic for 1 minute. Stir in flour to create a roux, then slowly whisk in vegetable broth. Simmer until thick and creamy.
Combine Filling
Add the roasted vegetables to the skillet and stir to coat in the sauce. Taste and adjust seasoning with salt, pepper, and extra herbs if desired.
Fill the Ramekins or Baking Dish
Spoon the creamy veggie filling into ramekins or a pie dish. Leave a little room at the top for bubbling.
Top with Pastry
Cut puff pastry or pie dough to fit the tops of the ramekins. Place over the filling, press edges to seal, and cut a small vent in the center.
Bake Until Golden
Brush the pastry with egg wash (optional) for shine. Bake at 400°F for 20–25 minutes, or until the crust is golden brown and flaky.
Cool Slightly & Serve
Let the pot pies rest for 5 minutes before serving. This helps the filling set and keeps eager mouths from burning!

🥖 Serving Suggestions

Garnish with a sprig of thyme or rosemary for a rustic finish.
Serve alongside a crisp fall salad with apple slices, toasted pecans, and maple vinaigrette.
A glass of cider (hot or chilled) or a light Pinot Noir pairs beautifully.
Want a crunchy topping? Sprinkle grated parmesan or herbed breadcrumbs under the crust!

❄️ Storage & Reheating Tips

Refrigeration

Cover leftover pot pies with foil or wrap tightly. Store in the fridge for up to 3 days.

To Reheat: Bake at 350°F for 15–20 minutes or until heated through and the crust re-crisps.

Freezing

Assemble pot pies before baking for best texture. Wrap tightly and freeze for up to 2 months.

To Bake from Frozen: Bake at 375°F for 45–55 minutes, covering loosely with foil if crust browns too fast.

Avoid freezing already baked pies, as the pastry may become soggy when thawed.

🧡 Final Thought

Roasted autumn vegetable pot pies are the kind of meal that brings people together. They’re cozy, hearty, full of color and texture—and completely customizable with your favorite fall produce. Whether you’re looking for a meatless main, a new fall favorite, or just an excuse to use puff pastry, these pot pies check all the boxes.

I’d love to hear how you made them your own—did you use sweet potatoes, toss in lentils, or add a pinch of chili for heat? Leave a comment below!

❓ FAQ: Roasted Autumn Vegetable Pot Pies

Can I use frozen vegetables?
Yes, but roast them from frozen to avoid excess moisture. Fresh gives the best texture and flavor, though.

Can I add protein?
Absolutely! Chickpeas, lentils, shredded rotisserie chicken, or cooked turkey all work well.

What other veggies can I use?
Try sweet potatoes, Brussels sprouts, celery root, leeks, or kale—just roast first for best flavor.

Can I make this vegan?
Yes! Use vegan butter, skip the egg wash, and ensure your pastry is plant-based.

Roasted Autumn Vegetable Pot Pies – Cozy Up with Golden Crusts & Fall Flavor