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Roasted Autumn Vegetable Pot Pies for Cozy Nights In

Roasted Autumn Vegetable Pot Pies
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Indulge in a delightful combination of roasted autumn vegetables enveloped in a flaky crust, perfect for cozy nights in.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup diced potatoes
  • 1 cup sliced mushrooms
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, carrots, potatoes, mushrooms, onion, and garlic with olive oil, thyme, and rosemary.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes.
  4. In a saucepan, combine the roasted vegetables and vegetable broth, simmering for 10 minutes.
  5. Add heavy cream to the vegetable mixture and stir well.
  6. Pour the mixture into individual pie dishes lined with pie crusts.
  7. Cover with another layer of pie crust, sealing the edges.
  8. Bake for 30-35 minutes until golden brown.

Notes

  • Serve with a side salad for a complete meal.
  • Feel free to substitute vegetables based on availability.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, cozy recipes, fall recipes

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