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–+ servings

Fall Veggie Pot Pies

These little pies are so full of cozy and comforting fall flavors, you won't even miss the meat! Hearty fall veggies are folded into a creamy, herby sauce and tucked into a buttery crispy crust.
Makes 4 individual pies
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Ingredients  

Roasted Vegetables

  • 1 cup butternut squash, cut into 1” pieces
  • 1 cup sweet potatoes, cut into 1” pieces
  • 1 cup carrots, sliced
  • 1 cup brussel sprouts, quartered
  • 1 cup shiitake mushrooms, sliced
  • 4 tablespoons olive oil
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon paprika
  • salt and pepper, to taste

FIlling

  • 2 tablespoons Vital Farms Salted Butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons dijon mustard
  • salt and pepper, to taste

Topping

  • puff pastry, cut into 4 circles to cover ramekins
  • 1 Vital Farms Egg, beaten for egg wash

Instructions 

  • Preheat the oven to 400° F.
  • Toss the butternut squash, sweet potatoes, carrots, brussel sprouts, and mushrooms with olive oil, thyme, sage, rosemary, paprika, salt, and pepper.
  • Spread evenly onto a baking sheet and roast for about 25 minutes.
  • To make the filling, melt butter over medium heat in a saucepan. Then add the onions and garlic and cook until softened. Next add the flour and cook for one minute. Whisk in the vegetable broth and simmer until thickened. Lastly, stir in the cream and mustard and season with salt and pepper.
  • Add the roasted vegetables into the filling sauce and mix until ingredients are evenly coated. Divide the filling evenly into the ramekins.
  • Roll out the puff pastry and cut into round circles slightly larger than the ramekin tops. Cut a small slit into the puff pastry to allow steam to escape from filling. Place puff pastry over each ramekin and seal the edges. Brush with egg wash.
  • Place the ramekins on a baking sheet and bake at 400° F for 20 - 25 minutes. Let cool for five minutes before serving warm. Enjoy!