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Roasted Autumn Vegetable Pot Pies: A Cozy, Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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These Roasted Autumn Vegetable Pot Pies are the perfect comfort food for chilly evenings, filled with seasonal flavors and a flaky crust.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 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, onion, and garlic with olive oil, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender.
  4. In a saucepan, heat the vegetable broth. In a small bowl, mix cornstarch and water, then add to the broth to thicken.
  5. Combine the roasted vegetables with the thickened broth and stir well.
  6. Fill pie crusts with the vegetable mixture and cover with a top crust.
  7. Cut slits in the top to allow steam to escape.
  8. Bake for 30-35 minutes, or until golden brown.

Notes

  • For a richer flavor, add a splash of white wine to the vegetable broth.
  • Feel free to mix in your favorite seasonal vegetables.

Nutrition

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