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Roasted Autumn Vegetable Pot Pie: The Ultimate Comfort Dish

Roasted Autumn Vegetable Pot Pie
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Enjoy the warmth of fall with this delicious Roasted Autumn Vegetable Pot Pie, perfect for cozy dinners.

Ingredients

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  • 2 cups diced butternut squash
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup green beans, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 pie crust

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the butternut squash, carrots, potatoes, and green beans with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. In a saucepan, whisk together the flour and broth over medium heat until thickened.
  5. Add the roasted vegetables, thyme, and rosemary to the sauce. Stir to combine.
  6. Pour the filling into a pie dish and top with the pie crust.
  7. Bake for 30-35 minutes until the crust is golden brown.
  8. Let it cool slightly before serving.

Notes

  • Serve with a side salad for a complete meal.
  • This dish can easily be made ahead of time and reheated.

Nutrition

Find it online: https://www.superfoodscribe.com/roasted-autumn-vegetable-pot-pie-the-ultimate-comfort-dish/