This collection of roasted autumn vegetable pot pies began as an attempt to capture every cozy element I love about fall in a single comforting dish. I first made it on a damp October afternoon when I wanted something substantial, colorful, and easy to share with friends. The combination of sweet butternut squash, earthy parsnips and carrots, maple-like sweet potato notes and the slight bitterness of halved Brussels sprouts creates a layered flavor profile that sings when roasted. That caramelized edge on each vegetable and the silky herb-thickened sauce make each spoonful both rich and balanced.

I discovered that finishing the filling under a sheet of puff pastry gives the whole dish a celebratory lift — the contrast between the golden, flaky crust and the creamy, vegetable-packed interior is what makes this so special. These are ideal for small gatherings, Sunday dinners, or a make-ahead weeknight meal. My family always asks for seconds, and the leftovers reheat beautifully the next day for lunches. This version uses pantry-friendly staples and a single sheet of puff pastry for ease, but it still feels indulgent and seasonal.

Ingredients

• Butternut squash: 2 cups peeled and cubed (about 1 small squash). Choose firm, bright-orange squash for sweetness and a smooth texture when roasted. I like organic if available.
• Carrots: 1 cup peeled and sliced. Use firm, medium carrots; they add natural sweetness and hold their shape when roasted.
• Parsnips: 1 cup peeled and sliced. Their nutty flavor deepens with roasting and balances the sweet potato.
• Sweet potatoes: 1 cup peeled and cubed. Choose orange-fleshed sweet potatoes for creaminess and a touch of caramelized sugar when roasted.
• Brussels sprouts: 1 1/2 cups halved. Small, tight heads roast best; halving exposes the tender interior to caramelization.
• Olive oil: 2 tablespoons. Use extra virgin for flavor; it helps achieve crisp edges during roasting.
• Salt and pepper: To taste. Kosher salt and freshly cracked black pepper are recommended for even seasoning.
• Fresh thyme: 1 tablespoon chopped. The floral, earthy notes elevate the vegetables.
• Fresh rosemary: 1 teaspoon chopped. Use sparingly; it adds piney warmth.
• Butter: 1 tablespoon. For the aromatic base of the sauce; unsalted allows better control of final seasoning.
• Onion: 1 medium, chopped. Yellow or sweet onion works well; it becomes translucent and slightly sweet when sautéed.
• Garlic: 2 cloves minced. Adds depth — do not brown, just soften for gentleness.
• All-purpose flour: 2 tablespoons. Acts as the thickening agent; cook briefly to remove raw taste.
• Vegetable broth: 2 cups. Choose low-sodium if you want tighter salt control in the sauce.
• Heavy cream: 1/2 cup. For richness and a silky mouthfeel; can be substituted with full-fat coconut milk for dairy-free.
• Puff pastry: 1 sheet, thawed. Use a high-quality brand for a reliably flaky top.
• Egg (for egg wash): 1 beaten. Creates a glossy, golden finish — substitute milk for a softer sheen.

Instructions

Preheat and prepare vegetables: Preheat the oven to 400°F. In a large bowl toss the butternut squash, carrots, parsnips, sweet potatoes and halved Brussels sprouts with 2 tablespoons olive oil, 1 tablespoon chopped thyme, 1 teaspoon chopped rosemary and a generous pinch of salt and pepper. Make sure everything is evenly coated so the vegetables roast uniformly. Roast until caramelized: Spread vegetables in a single layer on a rimmed baking sheet. Roast in the 400°F oven for 25 to 30 minutes, stirring once halfway through. Look for golden brown edges and tender centers when pierced with a knife; that caramelization is crucial for flavor. Sauté aromatics: While the vegetables roast, melt 1 tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook 4 to 5 minutes until translucent. Add the minced garlic and cook another 30 seconds until fragrant but not browned to avoid bitterness. Create the thickened base: Sprinkle 2 tablespoons all-purpose flour over the softened onion and garlic. Cook and stir constantly for 1 to 2 minutes to remove the raw flour taste. Gradually whisk in 2 cups vegetable broth, bring to a simmer and allow the sauce to thicken for 3 to 4 minutes while stirring to prevent lumps. Finish the filling: Stir 1/2 cup heavy cream into the thickened broth base, return to a gentle simmer, then fold in the roasted vegetables. Taste and adjust salt and pepper. Remove from heat and let the mixture cool slightly so it holds together when assembled into bowls. Assemble with pastry: Preheat oven to 400°F if it has cooled. Roll out the thawed puff pastry on a lightly floured surface and cut rounds slightly larger than the tops of your oven-safe bowls or ramekins. Divide the vegetable mixture among four bowls, place the pastry rounds on top and press edges to seal. Brush with beaten egg for a golden finish. Bake until puffed: Place the bowls on a baking sheet and bake for 20 to 25 minutes, until the pastry is puffed and deep golden. Let cool 5 minutes before serving to allow the filling to settle slightly and avoid scalding.

Storage Tips

Store unbaked assembled bowls in the refrigerator for up to 24 hours wrapped tightly with plastic to keep the pastry from drying out. Baked leftovers will keep in the fridge for up to 4 days in an airtight container; reheat in a 350°F oven for 10 to 15 minutes to restore crispness. To freeze, arrange unbaked sealed bowls on a tray until firm, then wrap individually in foil and freeze up to 3 months. Thaw overnight in the fridge and bake at 400°F until hot and pastry is golden.

Ingredient Substitutions

For a dairy-free option swap the butter for olive oil and use full-fat coconut milk instead of heavy cream (expect a faint coconut note). To make this gluten-free, use a gluten-free flour blend for the roux and a certified gluten-free puff pastry or layered phyllo top. Root vegetables can be swapped — rutabaga or turnip works in place of parsnip. For extra protein add 1 cup cooked white beans folded into the filling.

Serving Suggestions

Serve these with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or a simple apple and fennel slaw for bright contrast. Garnish each bowl with a sprinkle of chopped fresh thyme or a few microgreens. They make a lovely holiday starter when served alongside roasted turkey or whole-grain pilaf and toast beautifully with an herb-infused butter for spreading.

Cultural Background

Handheld pot pies have roots in many cuisines where a warm, enclosed pie served as both preservation and comfort food. This autumn vegetable variant leans on North American fall produce and the British-American tradition of savory pies topped with pastry. Roasting vegetables to deepen flavor before encasing them is a modern twist that celebrates seasonal produce while honoring the old-fashioned idea of a savory pie as home-style comfort food.

Seasonal Adaptations

In the spring swap winter root vegetables for asparagus, peas and young leeks and lighten the sauce with half-and-half. For winter holidays add a small amount of nutmeg or a splash of maple syrup to echo festive flavors. Summer versions benefit from charred corn and zucchini with basil instead of thyme and rosemary for a brighter profile.

Meal Prep Tips

Roast all vegetables in one go and store the filling in an airtight container for up to 3 days. Portion into oven-safe bowls and keep pastry separate until the day of baking. Assemble and bake only what you need for immediate meals and freeze additional assembled bowls for last-minute dinners. Label containers with dates and reheat from chilled for the best pastry texture.

These roasted autumn vegetable pot pies are a cozy, adaptable way to celebrate seasonal produce. They pair ease with elegance and reward simple techniques like proper roasting and a careful roux — turn them into your own weeknight indulgence or a star dish for company.