Amazing Roasted Autumn Vegetable Pot Pies Ready in 1 Hour
A delicious and hearty pot pie filled with roasted autumn vegetables, perfect for a cozy meal in just one hour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups diced butternut squash
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup chopped kale
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme
- 1 package pie crusts
- 1 cup vegetable broth
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the butternut squash, carrots, potatoes, and kale.
- Add olive oil, salt, pepper, and thyme to the vegetables and toss to coat.
- Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes.
- Remove the vegetables from the oven and combine them with the vegetable broth.
- Place your pie crusts in pie dishes and fill with the vegetable mixture.
- Cover with another layer of pie crust and seal the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
- Feel free to mix and match vegetables based on what’s in season.
- For a creamy filling, consider adding a splash of heavy cream to the vegetable mixture before baking.
Nutrition
- Serving Size: 1 pie
Keywords: roasted vegetables, pot pie, autumn recipes, quick meals