Description
A warm and hearty dish that combines mixed autumn vegetables in a creamy filling topped with flaky crust, perfect for fall gatherings.
Ingredients
- Mixed Autumn Vegetables (carrots, parsnips, sweet potatoes, and Brussels sprouts)
- Olive Oil
- Onion
- Garlic
- Vegetable Broth
- Herbs (thyme, rosemary)
- Unsalted Butter
- Flour
- Milk or Cream
- Pie Crust
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the autumn vegetables with olive oil, salt, and pepper on a baking sheet and roast for about 25-30 minutes until tender.
- In a large skillet, heat a tablespoon of olive oil and sauté diced onion and minced garlic until translucent, about 5 minutes.
- Add the roasted vegetables to the skillet, pour in vegetable broth, and mix in flour to thicken, stirring for about 5-7 minutes.
- Mix in thyme and rosemary, adjusting seasoning as necessary.
- Roll out your pie crust to fit your pie dish.
- Spoon the filling into the pie dish and top with the crust, crimping the edges and cutting slits for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Cool for about 10 minutes before serving.
Notes
For a gluten-free option, consider using gluten-free flour for the crust. Serve with a side salad or a dollop of cranberry sauce for added flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: pot pie, autumn recipes, comfort food, vegetarian, healthy
