Description
Warm and hearty roasted autumn vegetable pot pies featuring a flaky crust and a variety of seasonal vegetables, perfect for cozy nights.
Ingredients
Scale
- 1 sheet Pie Crust
- 1 medium Butternut Squash, diced
- 2 medium Carrots, sliced
- 2 medium Parsnips, diced
- 1 cup Brussels Sprouts, halved
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 cups Vegetable Broth
- 1 tsp Thyme (dried) or 2 tsp (fresh)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine diced butternut squash, sliced carrots, diced parsnips, and halved Brussels sprouts. Drizzle with olive oil, salt, and pepper, tossing to coat evenly. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the vegetables are roasting, heat a tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Once the vegetables are roasted, add them to the skillet with the sautéed onions and garlic. Pour in the vegetable broth and sprinkle in the dried thyme. Stir gently to combine and let it simmer for 5-7 minutes.
- Place your pie crust in a pie dish and carefully fill it with the roasted vegetable mixture. Leave some room at the top for expansion.
- If making a double crust pie, lay the second pie dough over the filling, trim, seal, and cut slits for steam to escape. If using a single crust, decorate the edges.
- Bake in your preheated oven for 30-35 minutes or until the crust is golden brown.
- Allow the pot pie to cool for a few minutes before slicing.
Notes
For a vegan option, use a vegan pie crust and ensure your vegetable broth is plant-based. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pot pie, autumn, comfort food, roasted vegetables
