Description
A comforting pot pie filled with roasted butternut squash, carrots, and Brussels sprouts, wrapped in a flaky crust.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 2 carrots, sliced
- 1 cup Brussels sprouts, halved
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 tablespoon flour (optional for thickness)
- 1 package store-bought flaky pie crusts
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash, carrots, Brussels sprouts, and onion with olive oil, thyme, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender, stirring halfway through.
- Heat the vegetable broth in a saucepan over medium heat, adding flour if desired, and stir until slightly thickened.
- Combine the roasted vegetables with the broth in a mixing bowl.
- Roll out the pie crusts and lay one crust into a pie dish.
- Fill the crust with the vegetable mixture and cover with another crust, sealing the edges.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool slightly before serving.
Notes
Make-ahead tips: Prepare the filling a day in advance and store in the refrigerator. Assemble just before baking.
- Prep Time: 15 minutes
- Cook Time: 30 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: 6g
- Cholesterol: 0mg
Keywords: pot pie, autumn recipe, vegetarian dish, comfort food, fall flavors