Print

Roasted Autumn Vegetable Pot Pies: The Coziest Comfort Food

Roasted Autumn Vegetable Pot Pies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy this hearty and delicious roasted autumn vegetable pot pie, perfect for cozy evenings.

Ingredients

Scale
  • 2 cups mixed autumn vegetables (carrots, parsnips, sweet potatoes)
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth
  • 1/2 cup milk or non-dairy alternative
  • 1 package pie crusts (store-bought or homemade)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium heat and add the mixed vegetables.
  3. Cook until the vegetables begin to soften, about 5-7 minutes.
  4. Stir in the flour, thyme, salt, and pepper, cook for another minute.
  5. Add the vegetable broth and milk, stirring until the mixture thickens.
  6. Remove from heat and stir in the frozen peas.
  7. Pour the mixture into pie crusts, cover with the top crust, and seal the edges.
  8. Cut slits in the top crust for steam to escape.
  9. Bake for 30-35 minutes or until golden brown.
  10. Let cool for a few minutes before serving.

Notes

  • For a vegetarian option, ensure the broth is vegetable-based.
  • You can use any seasonal vegetables you prefer.

Nutrition

Find it online: https://www.kookelo.com/roasted-autumn-vegetable-pot-pies-the-coziest-comfort-food/