Description
A comforting dish filled with roasted seasonal vegetables in a creamy sauce, topped with a flaky crust.
Ingredients
Scale
- 2 cups mixed autumn vegetables (carrots, sweet potatoes, and butternut squash), diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon flour
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 package of pie crusts
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25 minutes.
- In a saucepan, combine vegetable broth and heavy cream, then whisk in flour until smooth.
- Add thyme and rosemary to the sauce and heat until thickened.
- Combine the roasted vegetables with the sauce.
- Fill pie crusts with the vegetable mixture.
- Cover with another pie crust, seal edges, and cut slits for steam.
- Bake for 30 minutes or until golden brown.
Notes
- Use seasonal vegetables for best flavor.
- You can substitute heavy cream with a plant-based cream for a vegan option.
- Let the pies cool for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Roasted Autumn Vegetable Pot Pies