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Roasted Autumn Vegetable Pot Pies: A Cozy and Healthy Delight

Roasted Autumn Vegetable Pot Pies
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Enjoy a warm and hearty meal with these Roasted Autumn Vegetable Pot Pies, perfect for chilly evenings.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup diced potatoes
  • 1 cup green beans
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the diced butternut squash, chopped carrots, diced 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.
  4. Once roasted, remove from the oven and let cool slightly.
  5. In a saucepan, melt the flour over medium heat, gradually add the vegetable broth, stirring until thickened.
  6. Combine the roasted vegetables with the sauce and fill pie crusts with the mixture.
  7. Cover with an additional pie crust, seal the edges, and make slits for steam.
  8. Bake for another 25-30 minutes until golden brown.

Notes

  • These pot pies are best served warm from the oven.
  • You can customize the vegetables based on seasonal availability.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies

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