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Roasted Autumn Vegetable Pot Pies: The Best Cozy Comfort Food

Roasted Autumn Vegetable Pot Pies
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Warm up with these delicious Roasted Autumn Vegetable Pot Pies, the epitome of cozy comfort food perfect for chilly nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cups mixed autumn vegetables (such as butternut squash, sweet potatoes, and Brussels sprouts)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups vegetable broth
  • 1 tablespoon cornstarch (optional, for thickness)
  • 1 package puff pastry sheets
  • 1 egg (for egg wash)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent.
  3. Add carrots, celery, and mixed vegetables; cook until softened, about 5-7 minutes.
  4. Stir in garlic, thyme, and rosemary; cook for another minute.
  5. Add vegetable broth and bring to a simmer.
  6. If using, mix cornstarch with a little water, then add to the skillet. Stir until the mixture thickens.
  7. Transfer the vegetable mixture into oven-safe bowls.
  8. Roll out puff pastry, cut to fit bowls, and cover the vegetable mixture.
  9. Brush the pastry with beaten egg.
  10. Bake for 20-25 minutes until pastry is golden brown.

Notes

  • Feel free to substitute any of the vegetables based on your preference.
  • Leftover pot pie filling can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.balancedforks.com/roasted-autumn-vegetable-pot-pies-the-best-cozy-comfort-food/