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Roasted Autumn Vegetable Pot Pies: Cozy Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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A delightful and warming dish for the autumn season, featuring roasted vegetables in a flaky crust.

Ingredients

Scale
  • 2 cups mixed autumn vegetables (carrots, potatoes, and squash)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 package pie crusts
  • 1 pinch salt

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Chop the vegetables into bite-sized pieces and toss them in olive oil, thyme, rosemary, and salt.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender.
  4. In a saucepan, bring vegetable broth to a simmer. Whisk in cornstarch until thickened.
  5. Combine the roasted vegetables with the broth mixture.
  6. Fill pie crusts with the vegetable filling and cover with another crust.
  7. Cut slits in the top crust and bake for 25 minutes or until golden brown.
  8. Let cool slightly before serving.

Notes

  • Feel free to use any seasonal vegetables you enjoy.
  • This dish can be made ahead and frozen for later use.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, Comfort Food, Autumn Recipes

Find it online: https://tastyaura.net/roasted-autumn-vegetable-pot-pies-cozy-comfort-food-delight/