Print

Roasted Autumn Vegetable Pot Pies: Cozy Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
Print Recipe

Enjoy these warm and comforting Roasted Autumn Vegetable Pot Pies, perfect for chilly evenings.

Ingredients

Scale
  • 2 cups mixed autumn vegetables (carrots, butternut squash, and Brussels sprouts)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 tablespoon all-purpose flour
  • 2 cups vegetable broth
  • 1 cup cream or coconut milk
  • 1 package pie crusts (store-bought or homemade)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the mixed vegetables with olive oil, salt, pepper, thyme, and garlic powder in a bowl.
  3. Spread vegetables on a baking sheet and roast for 25 minutes until tender.
  4. In a saucepan, melt butter and whisk in flour to create a roux; cook for 2 minutes.
  5. Gradually add vegetable broth and cream, stirring until thickened.
  6. Combine roasted vegetables with the sauce and stir well.
  7. Fill pie crusts with the mixture and cover with top crusts; crimp edges to seal.
  8. Cut slits in the top crust for steam to escape.
  9. Bake for 25-30 minutes until golden brown.

Notes

  • For a vegan version, use coconut milk and a vegetable-based pie crust.
  • Feel free to adjust the vegetables based on seasonal availability.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, Comfort Food, Vegan Pot Pie, Cozy Recipes

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