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Roasted Autumn Vegetable Pot Pies: The Comforting Best Recipe

Roasted Autumn Vegetable Pot Pies
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A perfect dish for the autumn season, these roasted vegetable pot pies are filled with hearty ingredients and topped with a flaky crust.

Ingredients

Scale
  • 2 cups butternut squash, diced
  • 1 cup carrots, sliced
  • 1 cup potatoes, diced
  • 1 cup Brussels sprouts, halved
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 1 tablespoon flour
  • 1 cup vegetable broth
  • 1 cup frozen peas
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, carrots, potatoes, and Brussels sprouts.
  3. Drizzle with olive oil, and season with salt, pepper, and thyme. Toss to coat.
  4. Spread the vegetables on a baking sheet and roast for 25-30 minutes.
  5. In a saucepan, melt butter, stir in flour, and slowly add vegetable broth, stirring until thickened.
  6. Add the roasted vegetables and peas to the saucepan and mix well.
  7. Pour the mixture into pie crusts and cover with a second crust. Cut slits for steam.
  8. Bake for 30-35 minutes or until golden brown.

Notes

  • Serve warm for best flavor.
  • Add your favorite herbs for extra flavor.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, fall recipes, comfort food

Find it online: https://www.pickurplat.com/roasted-autumn-vegetable-pot-pies-the-comforting-best-recipe/