Print

Roasted Autumn Vegetable Pot Pies: Cozy and Comforting Delight

Roasted Autumn Vegetable Pot Pies
Print Recipe

A delightful dish that combines roasted autumn vegetables in a flaky pastry shell, perfect for a cozy meal.

Ingredients

Scale
  • 2 cups butternut squash, diced
  • 2 cups carrots, sliced
  • 1 cup onions, chopped
  • 2 cups mushrooms, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon maple syrup
  • 2 tablespoons flour
  • 1 cup vegetable broth
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the diced butternut squash, sliced carrots, chopped onions, and sliced mushrooms.
  3. Drizzle with olive oil, salt, pepper, thyme, and maple syrup. Toss to coat.
  4. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  5. In a medium saucepan, sprinkle the flour over the roasted vegetables and stir.
  6. Add the vegetable broth and cook until thickened, about 5 minutes.
  7. Pour the mixture into pie crusts and cover with the top crust.
  8. Cut slits in the top crust to allow steam to escape.
  9. Bake for 25 minutes or until golden brown.

Notes

  • For a vegan version, ensure the pie crusts do not contain dairy.
  • Feel free to customize the vegetables based on seasonal availability.

Nutrition

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

Find it online: https://www.kitchenofmuse.com/roasted-autumn-vegetable-pot-pies-cozy-and-comforting-delight/