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Roasted Autumn Vegetable Pot Pies: Easy Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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Warm up with these delicious Roasted Autumn Vegetable Pot Pies, a perfect comfort food for the fall season.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 2 cups diced carrots
  • 1 cup chopped onion
  • 2 cups sliced mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups vegetable broth
  • 1 tablespoon cornstarch
  • 1 packet pie crusts (2 crusts)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onions and cook until translucent.
  3. Add the squash, carrots, and mushrooms, and sauté for about 10 minutes.
  4. Stir in the thyme, rosemary, and vegetable broth. Bring to a simmer.
  5. Mix the cornstarch with a little cold water and add to the skillet. Stir until the sauce thickens.
  6. Pour the mixture into pie crusts in a pie dish.
  7. Cover with the top crust, sealing the edges, and make a few slits for steam to escape.
  8. Bake for 30-35 minutes or until golden brown.

Notes

  • This recipe is best enjoyed fresh, but can be refrigerated for up to 3 days.
  • Feel free to customize the vegetables based on your preference or availability.

Nutrition

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

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