Description
Roasted Autumn Vegetable Pot Pies offer a cozy, comforting meal wrapped in a flaky crust. Each pie is filled with a delectable medley of seasonal vegetables, making it perfect for chilly evenings or festive gatherings. Easy to prepare and visually stunning, these pot pies will surely impress family and friends while filling your home with warm, inviting aromas.
Ingredients
Scale
- 2 cups mixed root vegetables (carrots, potatoes, parsnips)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 sheet puff pastry, thawed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat oven to 400°F (200°C).
- Chop mixed root vegetables into bite-sized pieces. Toss with olive oil, salt, pepper, thyme, and minced garlic in a bowl.
- Spread seasoned veggies on a lined baking sheet and roast for 25-30 minutes until tender and caramelized.
- Combine roasted veggies in a pot with vegetable broth over medium heat; simmer for 5 minutes.
- Roll out the puff pastry on a floured surface, cut into circles for individual pie dishes. Fill each with the vegetable mixture and cover with another pastry circle.
- Brush tops with olive oil and bake for an additional 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie (180g)
- Calories: 320
- Sugar: 4g
- Sodium: 430mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg