Description
Cozy and flavorful pot pies filled with roasted autumn vegetables, perfect for Thanksgiving gatherings.
Ingredients
Scale
- 2 cups chopped seasonal vegetables (carrots, butternut squash, sweet potatoes, Brussels sprouts)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup vegetable broth
- 2 tablespoons flour
- 1 tablespoon soy sauce or tamari
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped (optional)
- 2 pie crusts (store-bought or homemade)
- Egg wash (1 egg beaten with 1 tablespoon water, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the chopped seasonal vegetables, diced onion, and minced garlic with olive oil, thyme, rosemary, salt, and pepper.
- Spread the vegetable mixture on a baking sheet in a single layer and roast for about 25-30 minutes until tender and caramelized.
- In a saucepan, combine the vegetable broth and flour over medium heat and stir until thickened.
- Stir in the soy sauce/tamari, add the roasted vegetables and frozen peas, and heat for an additional 5 minutes.
- Roll out the first pie crust and place it in a pie dish.
- Spoon the vegetable mixture into the prepared pie crust.
- Roll out the second pie crust and cover the filled pie dish, sealing the edges.
- If desired, brush the top crust with the egg wash.
- Bake for 35-40 minutes until the crust is golden brown and flaky.
- Let the pot pie cool for 10-15 minutes before slicing.
Notes
Feel free to switch up the vegetables based on your preference. Store-bought pie crusts can save you time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg