Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine cubed butternut squash, peeled and chopped carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, then sprinkle with salt, pepper, fresh thyme, and rosemary. Toss everything together.

Spread the seasoned vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through.

In a medium-sized saucepan, melt butter over medium heat. Add finely chopped onion and minced garlic, cooking for about 5 minutes until translucent.

Sprinkle in all-purpose flour while stirring continuously to form a roux. Cook for 1-2 minutes.

Gradually pour in vegetable broth, whisking continuously until it thickens. Cook for 3-4 minutes.

Add heavy cream and roasted vegetables to the sauce, stirring to combine. Adjust seasoning as necessary.

Roll out your puff pastry and cut circles larger than the bowls used for pot pies.

Fill bowls with the creamy vegetable filling and place puff pastry rounds on top, sealing the edges.

Brush the tops with beaten egg for a golden finish.

Bake on a baking sheet for 20-25 minutes until the pastry is golden brown.

Let cool for a few minutes before serving.