Print

Roasted Autumn Vegetable Pot Pies: A Comforting Delight for Fall

Roasted Autumn Vegetable Pot Pies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and savory pot pie filled with roasted seasonal vegetables, perfect for fall gatherings.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup sliced mushrooms
  • 1 cup diced potatoes
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable broth
  • 1 package puff pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss together the butternut squash, carrots, mushrooms, potatoes, and onion with olive oil, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. Remove the vegetables from the oven and stir in the vegetable broth.
  5. Unroll the puff pastry and cut it into rounds to fit your pie dishes.
  6. Fill each pie dish with the roasted vegetable mixture and top with the pastry round.
  7. Cut slits in the pastry to allow steam to escape.
  8. Bake for 25 minutes, or until the pastry is golden brown.

Notes

  • Feel free to substitute any of the vegetables based on your preferences or what you have on hand.
  • Serve with a side salad for a complete meal.

Nutrition

Find it online: https://www.quickkook.com/roasted-autumn-vegetable-pot-pies-a-comforting-delight-for-fall/