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Roasted Autumn Vegetable Pot Pies: Comforting and Deliciously Simple

Roasted Autumn Vegetable Pot Pies
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A hearty and satisfying dish perfect for autumn, featuring a medley of roasted vegetables encased in a flaky pastry.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup green beans
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 2 cups vegetable broth
  • 1 tablespoon cornstarch
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the butternut squash, carrots, potatoes, and green beans with olive oil, salt, pepper, thyme, and garlic powder.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes.
  4. In a pot, combine roasted vegetables and vegetable broth; stir in cornstarch to thicken.
  5. Fill pie crusts with the vegetable mixture and cover with another crust.
  6. Bake for 25-30 minutes until golden brown.

Notes

  • Feel free to swap in your favorite seasonal vegetables.
  • Serve with a side salad for a complete meal.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, vegetarian pot pies, autumn recipes

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