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Roasted Autumn Vegetable Pot Pies: Heartwarming and Hearty Delight

Roasted Autumn Vegetable Pot Pies
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Enjoy the comforting flavors of roasted vegetables in a flaky crust with our Roasted Autumn Vegetable Pot Pies recipe.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 1 cup carrots, sliced
  • 1 cup potatoes, diced
  • 1 cup Brussels sprouts, halved
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 1/4 cup flour
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine squash, carrots, potatoes, and Brussels sprouts. Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Toss to coat.
  3. Spread the vegetables on a baking sheet and roast for 25 minutes, or until tender.
  4. In a saucepan, heat the vegetable broth and whisk in the flour until smooth. Cook until thickened.
  5. Combine the roasted vegetables with the broth mixture and stir well.
  6. Fill pie crusts with the vegetable mixture and cover with another pie crust. Seal the edges.
  7. Cut slits in the top crust for venting.
  8. Bake for 30 minutes, or until the crust is golden brown.

Notes

  • Feel free to mix and match your favorite autumn vegetables.
  • Serve with a side salad for a complete meal.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, vegetable pot pies, autumn recipes

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