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Roasted Autumn Vegetable Pot Pies: A Cozy, Comforting Treat

Roasted Autumn Vegetable Pot Pies
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Enjoy the warmth and comfort of Roasted Autumn Vegetable Pot Pies, perfect for chilly days.

Ingredients

Scale
  • 2 cups butternut squash, diced
  • 1 cup carrots, sliced
  • 1 cup parsnips, diced
  • 1 cup sweet potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 pie crust (store-bought or homemade)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine all the diced vegetables.
  3. Add olive oil, salt, pepper, thyme, and rosemary. Toss to coat.
  4. Spread the vegetables on a baking sheet and roast for 25-30 minutes.
  5. In a saucepan, combine vegetable broth and cornstarch. Bring to a boil, stirring until thickened.
  6. Mix the roasted vegetables with the broth mixture.
  7. Fill the pie crust with the vegetable mixture.
  8. Cover with another pie crust and seal the edges.
  9. Cut slits on top for steam to escape.
  10. Bake for 30-35 minutes until golden brown.

Notes

  • For a vegetarian option, use vegetable broth.
  • Feel free to substitute other seasonal vegetables.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, comfort food, vegetable pie

Find it online: https://www.cookingcrook.com/roasted-autumn-vegetable-pot-pies-a-cozy-comforting-treat/