Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine diced butternut squash, chopped carrots, parsnips, sweet potatoes, and halved Brussels sprouts. Drizzle with olive oil, then season with salt, pepper, fresh thyme, and rosemary. Toss until well coated.

Spread the seasoned vegetable mixture evenly on a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway through.

In a medium-sized saucepan, melt 2 tablespoons of butter. Add finely chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3–4 minutes.

Sprinkle in 2 tablespoons of all-purpose flour. Stir continuously for about 1–2 minutes.

Gradually whisk in 2 cups of vegetable broth, stirring constantly. Bring to a gentle simmer for about 3–4 minutes until it thickens slightly.

Pour in ½ cup of heavy cream and add the roasted vegetables. Mix until everything is evenly coated and creamy. Taste and adjust seasoning.

On a lightly floured surface, roll out sheets of puff pastry. Cut them into rounds large enough to fit over your baking dishes.

Spoon the vegetable filling into your baking dishes, then place the puff pastry rounds over the filled bowls, pressing down the edges to seal.

Whisk one egg and brush it over the top of the pastry rounds.

Place the filled and topped pot pies on a baking sheet. Bake for 20–25 minutes, or until the pastry is puffed and golden brown.

Remove the pot pies from the oven and allow them to cool for a few minutes before serving.