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Roasted Autumn Vegetable Pot Pies

Individual pot pies filled with roasted autumn vegetables in a creamy herb sauce and flaky crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 pot pies
Course: Dinner
Cuisine: American, Autumn
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Filling
  • 2 cups butternut squash cubed
  • 1.5 cups carrots sliced
  • 1.5 cups potatoes diced

Equipment

  • Baking sheet
  • Saucepan
  • Whisk
  • Ramekins

Method
 

  1. Roast vegetables until tender and caramelized.
  2. Prepare creamy sauce with butter, flour, broth, and cream.
  3. Combine vegetables with sauce and portion into ramekins.
  4. Top with pie crust and bake until golden.

Notes

Cool slightly before serving to allow filling to set.