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Roasted Autumn Vegetable Pot Pies: The Best Cozy Comfort Food

Roasted Autumn Vegetable Pot Pies
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Enjoy the comforting warmth of Roasted Autumn Vegetable Pot Pies, perfect for chilly days.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup chopped potatoes
  • 1 cup diced onions
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 1 tablespoon cornstarch
  • 1 package puff pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine all the chopped vegetables.
  3. Drizzle olive oil, thyme, salt, and pepper over the vegetables and mix well.
  4. Spread the mixture onto a baking sheet and roast for 25-30 minutes until tender.
  5. In a saucepan, bring vegetable broth to a simmer, mix cornstarch with a bit of water and add to the broth, stirring until thickened.
  6. Combine the roasted vegetables with the thickened broth.
  7. Fill individual pie dishes with the mixture and top with puff pastry.
  8. Bake for 20-25 minutes or until the pastry is golden brown.

Notes

  • For a richer flavor, add garlic to the vegetable mixture.
  • Top with fresh herbs before serving for added freshness.

Nutrition

Find it online: https://www.quickkook.com/roasted-autumn-vegetable-pot-pies-the-best-cozy-comfort-food/