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Roasted Autumn Vegetable Pot Pies: Easy Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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A delicious recipe for Roasted Autumn Vegetable Pot Pies that brings warmth and comfort to your table.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup diced potatoes
  • 1 cup green beans
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 package pie crusts

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine all vegetables, garlic, olive oil, thyme, and rosemary. Toss to coat.
  3. Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes, or until tender.
  4. In a saucepan, combine roasted vegetables, vegetable broth, and heavy cream. Simmer for 10 minutes.
  5. Fill pie crusts with the vegetable mixture and cover with the top crust.
  6. Cut slits in the top crust and bake for 30-35 minutes, or until golden brown.

Notes

  • For a vegan version, substitute heavy cream with coconut cream.
  • You can add any seasonal vegetables of your choice.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, autumn recipes, comfort food

Find it online: https://www.pickurrecipe.com/roasted-autumn-vegetable-pot-pies-easy-comfort-food-delight/