Print

Roasted Autumn Vegetable Pot Pies: The Best Cozy Comfort Food

Roasted Autumn Vegetable Pot Pies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious roasted autumn vegetable pot pies that provide the perfect cozy comfort for chilly evenings.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup parsnips, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, carrots, parsnips, onion, and garlic.
  3. Drizzle with olive oil, season with thyme, rosemary, salt, and pepper, and toss to coat.
  4. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  5. In a saucepan, bring the vegetable broth to a simmer.
  6. In a small bowl, mix cornstarch with a little water to create a slurry, then stir into the broth to thicken.
  7. Combine the roasted vegetables with the thickened broth.
  8. Fill pie crusts with the vegetable mixture, cover with the top crust, and seal edges.
  9. Cut vents in the top crust and bake for 25-30 minutes until golden brown.
  10. Let cool slightly before serving.

Notes

  • Serve with a side salad for a complete meal.
  • Experiment with different vegetables based on seasonal availability.

Nutrition

Find it online: https://www.aroundcooking.com/roasted-autumn-vegetable-pot-pies-the-best-cozy-comfort-food/