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Roasted Autumn Vegetable Pot Pies: A Cozy, Comforting Recipe

Roasted Autumn Vegetable Pot Pies
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A warm and delicious recipe perfect for fall.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup diced potatoes
  • 1 cup sliced mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 4 pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, carrots, potatoes, and mushrooms with olive oil, salt, pepper, thyme, and cinnamon.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes.
  4. In a saucepan, combine vegetable broth and cornstarch, stirring until thickened.
  5. Mix the roasted vegetables with the broth mixture.
  6. Fill pie crusts with the vegetable mixture and cover with a top crust.
  7. Bake for 30-35 minutes or until crusts are golden brown.

Notes

  • Feel free to substitute vegetables based on availability.
  • Add cheese for extra richness.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies

Find it online: https://www.delishyo.com/roasted-autumn-vegetable-pot-pies-a-cozy-comforting-recipe/