Sweet and Savory Vegetable Pot Pies


  • 1 medium onion, chopped
  • 8 oz button or baby portobello mushrooms, quartered
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped
  • 2 cups butternut sqaush (or 1/2 small), peeled, cut into small pieces
  • 2 medium parsnips, peeled and chopped
  • 4 tbsp olive oil, divided
  • 2 sprigs fresh thyme, minced
  • 2 tbsp fresh sage, minced
  • 1/4 tsp nutmeg, ground
  • 3 tbsp all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1/2 cup milk
  • 1 tbsp butter, melted
  • 8 sheets phyllo dough


  1. Preheat oven to 350 degrees F. 
  2. Heat 2 tbsp. oil over medium high heat in a large skillet. Once hot, add in onion, mushrooms, celery, and saute for 4-5 minutes. Season to taste with salt and pepper. 
  3. Add in butternut squash, parsnips, and garlic to skillet. Saute additional 4-5 minutes. Season with more salt, pepper, and add in thyme and sage. 
  4. Add in 2 additional tbsp. oil to skillet. Sprinkle in flour. Saute flour coated veggies for about 2-3 minutes. 
  5. Slowly pour in broth and milk, while stirring mixture continuously. Bring sauce to a low boil then lower heat if needed. Simmer until sauce is a gravy consistency. (Tip: If sauce is too thin – dissolve 1 tbsp. cornstarch to 1 tbsp. cold broth and add it to pan. If sauce is too thick, add in broth or milk.)
  6. Lightly oil 4 ramekins (each ramekin = 8 oz.). Divide mixture evenly between all the ramekins. 
  7. Lay 2 pieces of phyllo dough flat. Brush the top sheet with melted butter and mold sheets together to fit over the mixture in the ramekin. Repeat with the remaining dough. Place the pot pies on a baking sheet and bake for 30 minutes or until the phyllo dough is golden and crunchy and the filling is bubbling. Allow to cool for 10 minutes. Enjoy!