Autumn is the season of golden leaves, cozy meals, and that irresistible urge to bake something soul-satisfying. And nothing says “comfort food” quite like a hearty Roasted Autumn Vegetable Pot Pie. This dish has a way of wrapping you up like a blanket; warm, flavorful, and beautifully rustic.
Whether you’re craving something meatless yet filling, or you’re just trying to make the most of root veggies in your pantry, this recipe ticks all the boxes. The vegetables roast until caramelized, then get folded into a creamy sauce and tucked into a flaky crust that bakes to golden perfection. Pure magic.
Table of Contents
Why You’ll Love This Roasted Vegetable Pot Pie
There’s something nostalgic about pot pies. They remind us of Sunday dinners, crisp evenings, and second helpings that happen without a word.
This Roasted Autumn Vegetable Pot Pie brings all that comfort without the meat. Here’s why it works so well:
- Deeply Roasted Flavors: Roasting enhances the natural sweetness of vegetables like sweet potatoes, carrots, and parsnips. It adds a depth that sautéing alone just can’t achieve.
- Flaky Crust: Use store-bought for ease or make your own for a special touch. Either way, it’s the perfect golden crown for the creamy filling.
- Meal Prep Hero: Assemble in advance, bake later. Great for busy weeknights or cozy weekend dinners.
- Diet-Friendly: Easily make it vegan with dairy-free milk and butter substitutes.
It’s the kind of dish that invites seconds and maybe even applause. If you loved the roasted flavors in my Roasted Sweet Potatoes with Cinnamon & Honey, you’ll adore how these vegetables shine here too.
Print
Roasted Autumn Vegetable Pot Pie
A cozy and hearty roasted autumn vegetable pot pie filled with sweet potatoes, squash, and other root vegetables in a creamy herb sauce, all tucked under a golden flaky crust.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
1 large sweet potato, peeled and cubed
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 cup butternut squash, cubed
1 red onion, chopped
2 tbsp olive oil
Salt & pepper, to taste
1 tbsp fresh thyme leaves
2 tbsp butter (or vegan alternative)
2 tbsp all-purpose flour
1½ cups vegetable broth
½ cup heavy cream or plant milk
1 tsp Dijon mustard
1 cup frozen peas
1 pie crust or puff pastry
1 egg (optional, for brushing)
Instructions
1. Preheat oven to 400°F. Toss sweet potato, carrots, parsnip, squash, and onion with oil, salt, pepper, and thyme. Roast 25–30 minutes until golden.
2. In a skillet, melt butter and whisk in flour to make a roux. Slowly add broth and cream, stirring until thickened. Stir in Dijon, peas, and roasted veggies.
3. Pour mixture into a baking dish. Top with crust or pastry, crimp edges, cut slits, and brush with egg if using.
4. Bake 25–30 minutes at 400°F until crust is golden and filling bubbles.
Notes
For a vegan version, use plant-based butter, milk, and skip the egg wash.
You can make this in individual ramekins for meal-prep or portioned servings.
Pairs beautifully with a light green salad or warm soup.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 35mg
Ingredients
Here’s what you’ll need to bring this savory fall pie together:
- 1 large sweet potato, peeled and cubed
- 2 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 cup butternut squash, cubed
- 1 red onion, cut into chunks
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 tbsp fresh thyme leaves
- 2 tbsp butter (or vegan alternative)
- 2 tbsp all-purpose flour
- 1½ cups vegetable broth
- ½ cup heavy cream or plant-based milk
- 1 tsp Dijon mustard
- 1 cup frozen peas
- 1 sheet puff pastry or pie dough, thawed if frozen
- 1 egg, beaten, for brushing (optional)
If you enjoy working with comforting ingredients, you’ll also love my Cheesy Root Vegetable Gratin, which features a similar root vegetable medley in a different creamy form.
How to Make It
- Step 1: Roast the Veggies
Toss sweet potato, carrots, parsnip, squash, and red onion with olive oil, salt, pepper, and thyme. Spread on a sheet pan and roast at 400°F (200°C) for 25–30 minutes until caramelized. - Step 2: Make the Sauce
In a large skillet, melt butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux. Slowly add the broth and cream, whisking constantly until thickened. Stir in Dijon mustard, peas, and the roasted vegetables. - Step 3: Assemble and Bake
Pour the filling into a pie dish or small casserole. Cover with pie dough or puff pastry. Crimp edges and cut slits to vent. Brush with egg wash if using. Bake at 400°F for 25–30 minutes until golden brown.
This creamy method mirrors the silky texture in my Creamy Garlic Sauce Baby Potatoes, which also balances cream and savory notes beautifully.
Tips & Variations
- Add protein: White beans or lentils are excellent meat-free boosters.
- Spice it up: Add a pinch of nutmeg, smoked paprika, or curry powder for a unique twist.
- Make it vegan: Use plant-based butter, non-dairy milk, and skip the egg wash.
- Use leftovers: This is a perfect recipe for those half-bags of frozen veg or leftover roasted trays.
Craving something with a creamy spoonable texture? My Creamy Vegetable Soup brings those fall flavors to a bowl instead of a crust.
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes! Just thaw and pat dry before roasting to avoid extra moisture.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven to maintain the crust’s crispness.
Can I freeze the pot pie?
Absolutely. Freeze before baking. When ready, bake from frozen at 375°F for 45–50 minutes.
Can I make this in individual ramekins?
Yes, and they’re perfect for meal prep or portion control. Just reduce the baking time to 20–25 minutes.
For soup lovers who enjoy pot pie flavors in a lighter form, don’t miss my Chicken Pot Pie Soup.
Final Thoughts
This Roasted Vegetable Pot Pie isn’t just a recipe, it’s an invitation to slow down and savor. It’s comfort food at its finest, celebrating everything the season offers in one bubbling dish. Whether you’re serving guests or just need a cozy night in, this dish brings warmth and flavor in every flaky bite.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
