Ingredients
Scale
- 2 cups assorted autumn vegetables (carrots, parsnips, butternut squash), diced
- 1 box (2 sheets) refrigerated pie crust dough
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 large egg, beaten (for egg wash)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the diced autumn vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until tender and lightly caramelized. Reduce the oven temperature to 375°F (190°C) after roasting.
- Step 2: While the vegetables roast, prepare the filling base. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux. Gradually pour in the vegetable broth, whisking constantly until the sauce is smooth and thickened into a gravy. Stir in the dried thyme.
- Step 3: Remove the roasted vegetables from the oven and fold them into the prepared gravy. Taste and adjust seasoning as needed. Spoon the vegetable filling evenly into four individual ramekins or small pot pie dishes.
- Step 4: Roll out the refrigerated pie crust dough. Cut four rounds slightly larger than the tops of your ramekins. Place a dough round over each filled ramekin, pressing and crimping the edges to seal. Cut a few small slits in the center of each crust to allow steam to escape.
- Step 5: Brush the top of each pie crust generously with the beaten egg wash. Bake at 375°F (190°C) for 25-30 minutes, or until the crusts are golden brown and the filling is hot and bubbling. Let cool for 5 minutes before serving.
Notes
- Store leftover baked pies covered in the fridge for up to 3 days, or freeze the finished, unbaked pies (before the egg wash) for easy future baking.
- For the best texture, reheat cooled individual pies in a 350°F oven for 10-15 minutes until piping hot, ensuring the crust remains delightfully crisp.
- Serve these hearty pies alongside a simple, peppery arugula or mixed greens salad dressed with a bright lemon vinaigrette to cut through the richness of the filling.
- Maximize the 'autumn' flavor by ensuring your diced root vegetables achieve deep, golden caramelization during the initial roast, as this sweetens the final filling considerably.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American