Description
Roasted Autumn Vegetable Pot Pies are the ultimate comfort food, featuring a flaky crust enveloping a delicious mix of seasonal veggies like carrots, parsnips, and sweet potatoes. This dish captures the essence of fall, filling your home with warm aromas that beckon family and friends to the table. Perfect for chilly evenings, these pot pies are not only easy to make but also customizable to suit your taste. Each bite delivers a hearty, soul-nourishing experience that’s sure to create lasting memories.
Ingredients
Scale
- 1 store-bought or homemade pie crust
- 1 cup diced carrots
- 1 cup diced parsnips
- 1 cup cubed sweet potatoes
- 1 cup diced yellow onions
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 2 tbsp cornstarch or flour (for thickening)
- 2 tsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine carrots, parsnips, sweet potatoes, onions, and garlic. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Spread on a baking sheet and roast for about 25 minutes until tender.
- In a saucepan over medium heat, mix vegetable broth with cornstarch or flour until slightly thickened (about 5 minutes). Pour over roasted veggies in a bowl.
- Roll out the pie crusts and place one in each ramekin or pie dish. Fill generously with the vegetable mixture and cover with another layer of crust. Seal edges by crimping.
- Bake for about 30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie (180g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg