Description
Crusty Italian Bread Roasted Autumn Vegetable Pot Pies are the ultimate comfort food for chilly days. These delectable pot pies feature flaky, golden-brown crusts enveloping a hearty mix of seasonal roasted vegetables. Perfect for gatherings or cozy nights in, this dish warms both the heart and the home, inviting friends and family to savor every bite. With a customizable filling and easy-to-follow instructions, you’ll find yourself making these pot pies all season long.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- ¾ cup warm water (110°F)
- 1 tsp salt
- 3 cups mixed autumn vegetables (e.g., butternut squash, Brussels sprouts)
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Prepare the Dough: In a large bowl, whisk together flour and salt. In another bowl, mix warm water with yeast until frothy. Combine both mixtures and knead until smooth.
- Let It Rise: Transfer dough to an oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size (about 1 hour).
- Roast Your Vegetables: Preheat oven to 425°F (220°C). Toss mixed vegetables with olive oil and herbs on a baking sheet. Roast for about 25 minutes until caramelized.
- Shape Your Pies: Punch down risen dough and divide into equal portions; roll out each portion into circles.
- Fill & Bake: Spoon roasted veggies onto one half of each circle, fold over the other half, seal edges, and place on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20-25 minutes until golden brown.
- Serve Warm: Allow to cool slightly before serving; enjoy with extra crusty Italian bread!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg