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Rustic Roasted Vegetable Pot Pies

Rustic Roasted Vegetable Pot Pies feature tender roasted vegetables in a creamy herb sauce, topped with flaky puff pastry and baked until golden for a cozy, satisfying meal.
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Ingredients
  

  • 1 cup carrots peeled and diced
  • 1 cup parsnips peeled and chopped
  • 1 cup yellow potatoes peeled and cubed
  • 2 cups butternut squash peeled and cubed
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 cup green peas fresh or frozen

Sauce and Seasoning

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 tbsp all purpose flour
  • 1½ cups vegetable broth
  • ½ cup milk or plant milk
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • Salt and pepper to taste

To Finish

  • 1 sheet puff pastry
  • 1 egg lightly beaten for brushing optional
  • Flaky sea salt optional

Instructions
 

  • Roast vegetables with olive oil, salt, and pepper at 400°F for 25 to 30 minutes until tender.
  • Make a sauce by melting butter, whisking in flour, then adding broth and milk until thickened.
  • Stir roasted vegetables, peas, and herbs into the sauce and season to taste.
  • Spoon filling into oven safe bowls and top with puff pastry.
  • Bake at 400°F for 18 to 20 minutes until golden, then rest before serving.