Preheat your oven to 400°F (200°C). Gather your seasonal vegetables: butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. In a large mixing bowl, combine the chopped vegetables and drizzle with olive oil, seasoning with salt, pepper, thyme, and rosemary. Toss until evenly coated.

Spread the seasoned vegetable mixture out on a large baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and caramelized.

Melt butter in a medium saucepan over medium heat. Add finely chopped onion and minced garlic, sautéing for about 5 minutes until translucent and fragrant.

Stir in all-purpose flour with the sautéed onion and garlic, cooking for another 1-2 minutes until the flour is lightly golden.

Gradually whisk in vegetable broth, ensuring there are no lumps. Increase the heat slightly and simmer the mixture for 3-4 minutes.

Stir in the heavy cream into the thickened broth mixture, followed by the roasted vegetables. Mix well, ensuring each bite is filled with comforting flavors.

On a lightly floured surface, roll out your thawed puff pastry dough to achieve an even thickness. Cut out pastry rounds that are slightly larger than the tops of your ramekins.

Divide the creamy vegetable filling among your oven-safe bowls. Top each with the puff pastry rounds, pressing the edges down gently to seal.

Brush the tops of the puff pastry with a beaten egg for a golden finish. Place the assembled pot pies on a baking sheet and bake in the oven for 20-25 minutes.

Once baked, carefully remove the pot pies from the oven and let them cool for a few minutes before serving.