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Roasted Autumn Vegetable Pot Pies: The Best Cozy Family Dinner

Roasted Autumn Vegetable Pot Pies
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Enjoy a warm and hearty dish filled with seasonal vegetables, perfect for a family dinner.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 2 cups chopped kale
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon flour
  • 2 cups vegetable broth
  • 1 package puff pastry

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add the squash, carrots, and potatoes and sauté until slightly tender.
  3. Add the kale and cook until wilted. Stir in thyme, salt, pepper, and flour, and cook for another minute.
  4. Pour in the vegetable broth and simmer until the mixture thickens.
  5. Place the vegetable mixture into individual pie dishes.
  6. Cover each dish with puff pastry and cut slits for steam to escape.
  7. Bake for 25-30 minutes until the pastry is golden brown.

Notes

  • Feel free to add your favorite seasonal vegetables.
  • Serve with a side salad for a complete meal.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies

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