Description
Indulge in the warmth of autumn with these delightful Roasted Autumn Vegetable Pot Pies! Perfectly encapsulating the season’s bounty, these pot pies feature a medley of tender roasted vegetables nestled in a flaky, buttery crust. Each bite offers a comforting blend of flavors that will have you craving more. Ideal for chilly evenings or family gatherings, this recipe is not only easy to prepare but also allows for customization based on seasonal produce. Get ready to impress your loved ones with this hearty vegetarian dish that brings the essence of fall right to your table!
Ingredients
Scale
- 1 small butternut squash, peeled, seeded, and diced
- 1 small baking pumpkin, peeled, seeded, and diced
- 2 large carrots, peeled and diced
- 0.5 pound Brussels sprouts, trimmed and quartered
- 1 small cauliflower, cut into chunks
- 2 tablespoons olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Crushed red pepper flakes, pinch
- 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
- 0.5 cup Greek yogurt
- 0.75 cup frozen peas, thawed
- 2 cups all-purpose flour for crust
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt for crust
- 1 tablespoon freshly cracked black pepper for crust
- 1 tablespoon fresh rosemary, chopped for crust
- 0.5 cup unsalted butter, very cold and diced for crust
- 2 egg yolks for crust
- 0.25 cup buttermilk for crust
Instructions
- Preheat oven to 425°F (220°C). Toss diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower with olive oil, salt, and pepper on baking sheets. Roast until golden brown.
- In a large pot over medium-high heat, melt butter and sauté onions and garlic until soft. Add sliced mushrooms and cook until browned.
- Push veggies aside; add remaining butter and flour to create a roux. Gradually whisk in vegetable stock until thickened.
- Mix in roasted vegetables, Greek yogurt, and peas. Let cool slightly.
- For the crust, combine flour, baking powder, salt, pepper, rosemary, and cold butter until crumbly. Mix egg yolks with buttermilk; combine with dry ingredients until dough forms.
- Roll out dough and assemble pies in ramekins or baking dishes. Seal edges with egg wash.
- Bake for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 pot pie (300g)
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 70mg