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Roasted Autumn Vegetable Pot Pies: The Best Comfort Food Experience

Roasted Autumn Vegetable Pot Pies
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Enjoy the cozy flavors of fall with these delicious roasted autumn vegetable pot pies, perfect for a comforting meal.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup diced potatoes
  • 1 cup green beans, trimmed and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, carrots, potatoes, and green beans with olive oil, salt, pepper, and thyme.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. In a saucepan, combine the flour, vegetable broth, and soy sauce, stirring until thickened.
  5. Combine the roasted vegetables with the sauce and mix well.
  6. Fill pie crusts with the vegetable mixture and cover with top crust.
  7. Cut slits in the top crust and bake for 25-30 minutes until golden brown.

Notes

  • For extra flavor, add herbs like rosemary or sage to the filling.
  • This recipe is versatile; feel free to swap in your favorite vegetables.

Nutrition

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