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Roasted Autumn Vegetable Pot Pies: A Cozy Culinary Delight

Roasted Autumn Vegetable Pot Pies
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Roasted Autumn Vegetable Pot Pies are the perfect comfort food for chilly days. Filled with a medley of seasonal vegetables and encased in a flaky crust, these pot pies will warm your heart and soul.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup diced potatoes
  • 1 cup green beans, trimmed and cut
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 2 pre-made pie crusts

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium heat. Add onions and garlic, sauté until softened.
  3. Add butternut squash, carrots, potatoes, and green beans to the skillet. Stir in thyme and rosemary.
  4. Pour in vegetable broth and bring the mixture to a simmer. Cook until the vegetables are tender.
  5. Mix cornstarch with a little water to create a slurry, stir into the filling to thicken.
  6. Transfer the vegetable mixture into a baking dish, top with pie crust, and cut slits for steam to escape.
  7. Bake for 30-35 minutes until the crust is golden brown. Let cool slightly before serving.

Notes

  • Feel free to use any seasonal vegetables you prefer!
  • These pot pies can be made ahead of time and frozen.

Nutrition

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

Find it online: https://dinnertablejoy.com/roasted-autumn-vegetable-pot-pies-a-cozy-culinary-delight/