Description
Delightful pot pies filled with roasted autumn vegetables and creamy sauce, wrapped in a flaky crust.
Ingredients
Scale
- 2 cups pumpkin, chopped
- 2 cups carrots, chopped
- 2 cups sweet potatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup vegetable broth
- 1/2 cup cream
- 2 pre-made pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the pumpkin, carrots, and sweet potatoes into bite-sized pieces.
- Toss the vegetables in olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast the vegetables for 25-30 minutes until tender and slightly caramelized.
- In a large pan, melt butter and add diced onions and garlic, cooking until soft.
- Stir in the flour to create a roux, then gradually add vegetable broth and cream, mixing until thickened.
- Combine the roasted veggies with the sauce.
- Fill the pre-made pie crusts with the vegetable mixture, cover with another round of crust, and seal the edges.
- Brush the top with egg wash and bake for 25-30 minutes until golden brown.
Notes
Roast vegetables until tender to enhance sweetness. Use store-bought crust for convenience, or homemade if preferred.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 400
- Sugar: 7g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg
Keywords: pot pie, autumn, vegetables, creamy, baking