Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine chunks of butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, and season generously with salt, pepper, fresh thyme, and rosemary. Toss together until the veggies are coated.

Spread the tossed vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through until tender and caramelized.

While the vegetables roast, melt butter in a large pan over medium heat. Add diced onions and sauté until translucent, then add minced garlic for an additional minute.

Stir in flour into the sautéed onion and garlic mixture, creating a roux. Cook for 1 to 2 minutes until lightly golden.

Slowly whisk in vegetable broth into the roux, stirring continuously. Allow it to come to a simmer for 3 to 4 minutes until it thickens.

Fold the roasted vegetables into the thickened sauce along with heavy cream. Stir well and season to taste.

Roll out the puff pastry on a floured surface to about 1/8-inch thick and cut out circles for your pot pies.

Divide the vegetable mixture evenly among your prepared oven-safe bowls, placing puff pastry rounds on top and sealing the edges.

Brush the pastry with beaten egg for a golden finish.

Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown.

Let them cool for a few minutes before serving to ensure safe enjoyment.