Description
Roasted Autumn Vegetable Pot Pies are the ultimate comfort food, perfect for chilly evenings. Bursting with the flavors of seasonal vegetables like butternut squash and sweet potatoes, each flaky pastry envelops a savory filling that warms both body and soul. This dish is not only easy to prepare but also a delightful way to gather family and friends around the dinner table. Create lasting memories with every bite of these heartwarming pot pies.
Ingredients
Scale
- 1 store-bought pie crust
- 1 cup butternut squash, peeled and diced
- 1 cup carrots, chopped
- 1 cup sweet potatoes, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup low-sodium vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- In a bowl, combine butternut squash, carrots, sweet potatoes, and onion. Drizzle with olive oil and season with salt, pepper, and thyme.
- Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes until tender.
- Combine roasted veggies with minced garlic and vegetable broth in a large bowl.
- Roll out pie crust on a floured surface; cut into circles for ramekins. Fill each dish with the vegetable mixture and cover with crust.
- Bake pot pies for an additional 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie (220g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg