Description
A warm and comforting dish featuring a medley of roasted autumn vegetables encased in a flaky pie crust.
Ingredients
Scale
- 2 cups butternut squash, diced
- 2 cups carrots, sliced
- 1 cup Brussels sprouts, halved
- 1 cup sweet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 package pie crusts (2 crusts)
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the butternut squash, carrots, Brussels sprouts, sweet potatoes, onion, and garlic.
- Drizzle with olive oil, thyme, rosemary, salt, and pepper. Toss to coat.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
- In a small bowl, mix the cornstarch with water to create a slurry.
- In a saucepan, heat the vegetable broth and stir in the cornstarch mixture. Cook until thickened.
- Combine the roasted vegetables with the thickened broth.
- Roll out the pie crusts and line individual pie dishes.
- Fill the crusts with the vegetable mixture and cover with the top crust.
- Cut slits in the top crust to allow steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let cool slightly before serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- These pot pies can be made ahead of time and frozen before baking.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg