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Roasted Autumn Vegetable Pot Pies: The Best Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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Discover the ultimate comfort food with Roasted Autumn Vegetable Pot Pies, perfect for chilly evenings.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup diced potatoes
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 tablespoon flour
  • 2 cups vegetable broth
  • 1 package pie crusts
  • 1 cup frozen peas

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, carrots, potatoes, onions, and garlic.
  3. Drizzle with olive oil, thyme, and rosemary; toss to coat.
  4. Spread the vegetables on a baking sheet and roast for 25 minutes.
  5. Stir in the flour and vegetable broth, and bring to a simmer until thickened.
  6. Pour the vegetable mixture into pie crusts and cover with another crust.
  7. Cut slits in the top crust to allow steam to escape.
  8. Bake for 30 minutes or until golden brown.

Notes

  • Feel free to substitute the vegetables with your favorites.
  • Serve with a side salad for a complete meal.

Nutrition

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

Find it online: https://classickitchenrecipe.com/roasted-autumn-vegetable-pot-pies/