Can I prepare the filling ahead of time?

Absolutely! The filling can be made a day in advance and stored in the refrigerator. When you’re ready to bake, just assemble the pot pies and cook them as directed. This makes it easy for special gatherings or when you have a bustling week ahead.

What can I substitute for heavy cream?

If you’re looking for a lighter option, you can substitute half-and-half or coconut cream for a dairy-free version. The texture will still be rich, but with fewer calories.

Can I freeze the pot pies?

Yes! You can freeze the assembled pot pies before baking. Just ensure they are well-covered. When ready to bake, you can pop them straight from the freezer to the oven, adding a few extra minutes to the cooking time.

Are there any other vegetables I can use?

Definitely! This is a customizable recipe. Feel free to include seasonal vegetables like zucchini, sweet and colorful bell peppers, or even some spinach for an added dose of greens!

How do I know when the pies are done?

Your pot pies are done when the puff pastry is golden brown and fully risen, and the filling is bubbling. It’s a delightful sight, and you’ll want to let it rest for a few minutes before serving for the best experience!

Easy Vegetable Pot Pies – Hearty, Creamy & Perfectly Baked

Ingredients

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1 Butternut squash, peeled and cubed
2 Carrots, peeled and sliced
2 Parsnips, peeled and sliced
1 Sweet potato, peeled and cubed
1 cup Brussels sprouts, halved
2 tablespoons Olive oil
Salt and pepper, to taste
1 teaspoon Fresh thyme
1 teaspoon Fresh rosemary
2 tablespoons Butter
1 Onion, chopped
2 cloves Garlic, minced
2 tablespoons Flour
1 cup Vegetable broth
1 cup Heavy cream
1 Egg, beaten (for egg wash)
1 sheet Puff pastry, thawed

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Instructions

Preheat your oven to 400°F (200°C). In a large bowl, combine butternut squash, carrots, parsnips, sweet potato, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until coated.
Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Melt, In a large pan, butter over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
Stir in flour and cook for 1-2 minutes. Gradually whisk in vegetable broth and simmer until thickened, around 3-4 minutes. Stir in roasted vegetables and heavy cream.
Roll out puff pastry on a floured surface and cut into rounds. Divide filling among oven-safe bowls, cover with pastry, and seal edges.
Brush tops with beaten egg and bake on a baking sheet for 20-25 minutes until golden brown. Allow to cool slightly before serving.

Notes

Feel free to customize with other seasonal vegetables or add protein like lentils or chickpeas.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 7g
Protein: 10g
Cholesterol: 70mg