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Roasted Autumn Vegetable Pot Pies: The Best Cozy Comfort Food

Roasted Autumn Vegetable Pot Pies
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A heartwarming dish featuring an assortment of roasted autumn vegetables encased in a flaky crust.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup diced carrots
  • 1 cup diced parsnips
  • 1 cup chopped kale
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • 2 sheets pie crust

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, carrots, parsnips, kale, olive oil, salt, pepper, thyme, and balsamic vinegar.
  3. Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes.
  4. Once roasted, let the vegetables cool slightly.
  5. Fill the pie crusts with the roasted vegetables.
  6. Cover with another layer of pie crust, sealing the edges.
  7. Cut slits in the top crust to allow steam to escape.
  8. Bake in the oven for 30-35 minutes until golden brown.
  9. Remove from the oven and let cool for a few minutes before serving.

Notes

  • Feel free to substitute any autumn vegetables you have on hand.
  • This recipe can be made ahead of time and frozen before baking.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, Cozy Comfort Food, Vegetable Pot Pie

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