Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, toss together butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary.

Spread the seasoned vegetables evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through.

In a skillet, melt butter over medium heat, add chopped onions and minced garlic, and sauté for about 5 minutes.

Sprinkle flour over the cooked onions and garlic in the skillet, stirring continuously for 1-2 minutes to form a roux.

Gradually whisk in vegetable broth into the roux, stir thoroughly, and let it simmer for 3-4 minutes until thickened.

Stir in the roasted vegetables and heavy cream, adjust seasoning with salt and pepper.

Roll out the puff pastry to about ¼-inch thick and cut larger circles for the tops of your pot pie bowls.

Fill oven-safe bowls with the creamy vegetable filling and cover each with a puff pastry circle, pressing the edges to seal.

Brush the tops with the egg wash and bake for 20-25 minutes until golden brown.

Allow the pot pies to cool for 5-10 minutes before serving.