Print

Roasted Autumn Vegetable Pot Pies: Cozy Comfort for Fall Evenings

Roasted Autumn Vegetable Pot Pies
Print Recipe

A hearty and comforting dish perfect for chilly autumn nights. These pot pies feature a medley of roasted seasonal vegetables, encased in a flaky crust.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup diced carrots
  • 1 cup chopped Brussels sprouts
  • 1 cup diced potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 package puff pastry sheets

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the diced vegetables, olive oil, thyme, garlic powder, salt, and pepper. Toss to coat evenly.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
  4. In a saucepan, combine the vegetable broth and cornstarch. Cook over medium heat until thickened.
  5. Add the roasted vegetables to the broth mixture and stir well.
  6. Roll out the puff pastry and cut into circles to fit your pie dishes.
  7. Fill each pie dish with the vegetable mixture, then cover with pastry, sealing the edges.
  8. Cut a small slit in the top of each pie to allow steam to escape.
  9. Bake in the preheated oven for 25-30 minutes, or until golden brown.

Notes

  • Feel free to substitute your favorite autumn vegetables.
  • You can make the filling ahead of time and assemble the pies later.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies

Find it online: https://www.thejoyfuloven.com/roasted-autumn-vegetable-pot-pies-cozy-comfort-for-fall-evenings/