Roasted Autumn Vegetable Pot Pies
Warm and comforting, Roasted Autumn Vegetable Pot Pies are filled with hearty roasted vegetables and a rich creamy sauce encased in flaky crusts. Perfect for fall gatherings!
Ingrédients
For the filling
- 2 cups mixed autumn vegetables (carrots, sweet potatoes, and butternut squash), diced Use your favorite seasonal vegetables.
- 1 tablespoon olive oil For tossing the veggies.
- 1 teaspoon salt For seasoning.
- 1/2 teaspoon black pepper For flavor.
- 1 cup vegetable broth To create the sauce.
- 1/2 cup heavy cream For richness.
- 1 tablespoon flour For thickening.
- 1 teaspoon thyme For aromatic depth.
- 1 teaspoon rosemary For added richness.
- 1 package pie crusts Store-bought or homemade.
Instructions
Preparation
- Gather and wash your vegetables. Dice the carrots, sweet potatoes, and butternut squash into even pieces.
- In a bowl, toss the diced vegetables with olive oil, salt, and pepper.
Roasting
- Spread the seasoned vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25 minutes or until tender.
Making the Sauce
- Combine vegetable broth and heavy cream in a saucepan over low heat and whisk in flour until smooth.
- Add thyme and rosemary, stirring until the sauce thickens slightly.
Assembly
- Once the vegetables are roasted, mix them with the sauce.
- Roll out pie crusts and place one crust in each pie dish, leaving it to hang over the edges.
- Fill with the vegetable and sauce mixture, then cover with another crust and seal the edges well, cutting slits in the top to allow steam to escape.
Baking
- Bake in the oven for about 30 minutes or until crusts are golden brown. Allow to cool slightly before serving.
Notes
Leftovers can be stored in the fridge for up to 3 days. For longer storage, freeze unbaked pies for up to three months. Consider using gluten-free alternatives if needed.