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Roasted Autumn Vegetable Pot Pies: The Best Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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Indulge in the warmth of fall with these delightful Roasted Autumn Vegetable Pot Pies, the perfect comfort food for chilly evenings.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup diced carrots
  • 1 cup chopped onion
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, carrots, onion, olive oil, salt, pepper, and thyme. Toss until well combined.
  3. Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes until tender.
  4. In a saucepan, bring the vegetable broth to a simmer. Mix cornstarch with a little cold water and stir into the broth until thickened.
  5. Add the roasted vegetables to the broth mixture and stir to combine.
  6. Place the pie crust in a pie dish and fill with the vegetable filling.
  7. Cover with a second pie crust, seal the edges, and cut slits for steam.
  8. Bake for 35-40 minutes until golden brown.

Notes

  • Feel free to mix in your favorite seasonal vegetables.
  • Serve with a side salad for a complete meal.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, comfort food, autumn recipes, pot pie

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