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Roasted Autumn Vegetable Pot Pies: Easy Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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Enjoy a hearty and comforting dish with these Roasted Autumn Vegetable Pot Pies, perfect for the fall season.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup chopped potatoes
  • 1 cup sliced mushrooms
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 1 cup vegetable broth
  • 1 package of pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine butternut squash, carrots, potatoes, mushrooms, onion, and garlic.
  3. Drizzle with olive oil, salt, pepper, and thyme. Toss to coat.
  4. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  5. In a saucepan, stir flour into roasted vegetables, then add vegetable broth and stir until thickened.
  6. Fill pie crusts with vegetable mixture and cover with top crust.
  7. Cut slits in the top crust for steam to escape.
  8. Bake for 30-35 minutes or until crust is golden brown.

Notes

  • Let the pot pies cool slightly before serving.
  • Feel free to customize the vegetables based on your preference.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, Comfort Food, Fall Recipes

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