This warm, savory dish has become one of my favorite ways to celebrate late autumn produce. I first assembled these individual pot pies on a rainy October evening when the market crates were heavy with butternut squash and sweet potatoes. What started as a way to use up extra roasted vegetables turned into a ritual: caramelized edges, a silky herb-infused sauce, and the satisfying crack of puff pastry giving way to steaming, fragrant filling. Every spoonful balances sweetness from roasted root vegetables, a gentle bitterness from halved Brussels sprouts, and a rich, creamy accompaniment that feels indulgent without being fussy.

I remember serving these at a casual dinner for neighbors — the house smelled like brown butter, thyme, and roasted carrots. People complimented the texture: vegetables that still held a little bite, glossy sauce that clung to them, and the pastry top that puffed into a light, flaky dome. They’re special enough to serve to guests yet approachable for a weeknight, since most work is roasting and whisking a simple sauce. If you love hands-on comfort food with seasonal character, these individual pot pies will quickly become part of your autumn repertoire.

Ingredients

• Butternut squash (2 cups, peeled and cubed): Choose a firm, evenly colored squash; cubes about 1/2- to 3/4-inch roast evenly and caramelize well.
• Carrots (1 cup, peeled and sliced): Use slightly firm carrots rather than baby carrots for texture variety; slice on the bias if you like larger surface area.
• Parsnips (1 cup, peeled and sliced): Adds sweet, earthy notes that complement squash; choose ones without green tops and remove any woody cores.
• Sweet potatoes (1 cup, peeled and cubed): Opt for orange-fleshed varieties for sweetness and color; peel and cube similarly to squash for even roasting.
• Brussels sprouts (1 1/2 cups, halved): Trim any loose outer leaves; halving increases caramelized surface and reduces bitterness.
• Olive oil (2 tablespoons): Extra-virgin is fine for roasting; provides browning and mouthfeel.
• Salt and pepper: Season generously before roasting and adjust after assembling the sauce.
• Fresh thyme (1 tablespoon, chopped) and fresh rosemary (1 teaspoon, chopped): Fresh herbs brighten the roasted vegetables and the finishing sauce; rosemary should be finely chopped to avoid woody bits.
• Butter (1 tablespoon): Adds richness to the aromatics; swap for olive oil for a dairy-free option.
• Onion (1 medium, chopped): Yellow or sweet onion works best — cook until translucent to build a sweet base note.
• Garlic (2 cloves, minced): Add toward the end of sweating the onion to avoid bitterness from overcooked garlic.
• All-purpose flour (2 tablespoons): Builds a light roux to thicken the sauce; whisk thoroughly to avoid lumps.
• Vegetable broth (2 cups): Low-sodium is recommended so you control seasoning; bring to a simmer slowly when added to the roux.
• Heavy cream (1/2 cup): Delivers a silky finish; substitute full-fat coconut milk for a dairy-free option.
• Puff pastry (1 sheet, thawed): One standard sheet covers four individual bowls when cut into rounds; keep it cold until assembly for the best puff.
• Egg (1, beaten): Egg wash ensures a glossy, golden top; omit or use plant-based milk for a vegan finish.

Instructions

Prepare and preheat: Preheat the oven to 400°F. Line a baking sheet with parchment. Peel and cut all root vegetables into uniform pieces (roughly 1/2- to 3/4-inch). Halve Brussels sprouts. Uniformity ensures even roasting; uneven pieces will finish at different times. Toss and roast the vegetables: In a large bowl, toss butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with 2 tablespoons olive oil, 1 tablespoon chopped thyme, 1 teaspoon rosemary, and a generous pinch each of salt and black pepper. Spread in a single layer and roast 25–30 minutes until tender and caramelized, tossing once halfway through. Look for deep golden-brown edges and a fork-tender interior; if edges aren’t browned enough, broil 1–2 minutes while watching closely. Sauté aromatics and make the thickener: While vegetables roast, melt 1 tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook 4–5 minutes until soft and translucent. Add minced garlic and cook 30–45 seconds until fragrant. Sprinkle 2 tablespoons flour over the softened onion and stir constantly for 1–2 minutes to remove raw flour taste and form a blond roux. Whisk in liquids and finish the sauce: Gradually whisk in 2 cups vegetable broth to the roux, scraping the pan to lift browned bits. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens slightly. Stir in 1/2 cup heavy cream, season to taste with salt and pepper, and remove from heat — the finished sauce should coat the back of a spoon but remain pourable. Combine roasted vegetables with the sauce: Transfer roasted vegetables to the skillet and gently fold until everything is well coated. Taste and adjust seasoning. Let the mixture cool for 5–10 minutes so it’s easier to transfer into ovenproof bowls and won’t deflate the pastry prematurely. Assemble and seal the pies: Preheat oven to 400°F if needed. Roll out the thawed puff pastry on a lightly floured surface and cut rounds slightly larger than your bowls or ramekins. Divide the vegetable mixture among four oven-safe bowls. Drape each puff pastry round over a bowl, pressing edges to seal — crimp if desired. Brush pastry tops with beaten egg for color. Bake until golden and serve: Place the bowls on a baking sheet and bake 20–25 minutes until pastry is puffed and deep golden brown. Allow pies to rest 5–8 minutes after baking; filling will be very hot. Serve warm and enjoy the combination of flaky top and creamy, roasted interior.

Storage Tips

Cool leftovers to room temperature within two hours and store in airtight containers in the refrigerator for up to 3 days. For the crispiest reheated pastry, use an oven or toaster oven at 350°F for 12–15 minutes rather than a microwave, which softens puff pastry. If you want to freeze assembled but unbaked pies: place them on a baking sheet until solid, then wrap each tightly in plastic and foil and freeze for up to 3 months. Bake from frozen at 375°F, checking at 30 minutes and adding time as needed until pastry is golden and filling bubbles.

Ingredient Substitutions

For a dairy-free version, substitute 1/2 cup full-fat coconut milk or unsweetened oat cream for heavy cream and use vegan butter or extra-virgin olive oil in the roux. To make it gluten-free, use a 1:1 gluten-free flour blend in place of all-purpose flour and purchase a gluten-free puff pastry sheet; baking times can vary, so watch for a golden crust. Swap rosemary and thyme for a tablespoon of chopped sage for a more autumnal flavor; roasted mushrooms can replace one cup of root vegetables if you prefer earthier notes.

Serving Suggestions

Serve these pies with a crisp green salad dressed with lemon vinaigrette to cut the richness, or alongside roasted apple slices for a sweet-savory contrast. Garnish with a sprig of fresh thyme or a scattering of chopped parsley for color. They’re lovely for holiday lunches, cozy dinners, or when you want to bring something charming to a potluck — individual pies are easy to transport and look elegant on a buffet table.

Cultural Background

Hand pies and savory pot pies trace back to early European traditions of enclosing fillings in pastry for portability and preservation. The modern comfort-food version — creamy fillings with a crisp top — is a longtime staple in American home cooking, evolving regionally to include local produce and flavors. These pies lean into autumnal American flavors by highlighting New World roots like squash and sweet potato alongside classic baking techniques.

Seasonal Adaptations

In winter, add roasted parsnip and fennel for depth; in spring, swap root vegetables for asparagus, peas, and young leeks and lighten the sauce with half-and-half instead of heavy cream. For holiday variations, fold in a handful of toasted pecans for crunch and a tablespoon of maple syrup to deepen sweetness. Small technique changes, like increasing oven temperature briefly at the end, can boost pastry puff when making larger batches.

Success Stories

Readers tell me they double the filling to make both individual pies and a large casserole for varied meals across the week. One friend prepared these for a chilly small-plate dinner party and received texts the next day asking for the recipe — she said the golden tops and the fragrant thyme were the highlights. I’ve also used the approach to clear produce drawers: roasted vegetables from different meals come together beautifully in this creamy binding.

Meal Prep Tips

Roast the vegetables in a single large sheet pan and store in shallow containers so they cool quickly and evenly. Make the sauce and combine with the vegetables, then refrigerate the filling for up to 48 hours. When ready to serve, cut pastry rounds and assemble quickly; the pastry puffs best when cold, so keep it chilled until it hits the oven. Label containers with roast dates and herb choices to remember flavor variations for future batches.

These pot pies are an invitation to celebrate seasonal produce and to practice small techniques that yield big results: even roasting, a well-made roux, and cold pastry. Share them with friends or enjoy quietly at home — either way, they make any autumn evening feel a bit more special.