Savory Roasted Veggie Pot Pies
A delicious and hearty pot pie filled with roasted vegetables and a flaky crust.
Ingredients
Main Ingredients
- 1.25 lb mixed root vegetables (like carrots, parsnips, and potatoes) Cut into small cubes
- 2 tbsp olive oil For roasting
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp thyme Dried or fresh
- 2 cups vegetable broth
- 0.5 cup frozen peas
- 1 tbsp cornstarch To thicken the filling
- 2 sheets store-bought pie crusts For the top and bottom crusts
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine cubed root vegetables, olive oil, salt, black pepper, and thyme. Toss to coat.
- Spread the vegetable mixture on a baking sheet. Roast for about 25 minutes until tender and slightly caramelized.
- In a saucepan, bring the vegetable broth to a simmer. Stir in the peas and the roasted vegetables.
- Mix the cornstarch with a bit of cold water to create a slurry. Stir it into the broth mixture to thicken.
- Roll out one pie crust into a pie dish and fill it with the vegetable filling. Cover with the second crust.
- Cut slits in the top crust to allow steam to escape. Bake for 20 minutes or until golden brown.
- Let cool for a few minutes before serving. Enjoy your hearty pot pie!
Notes
For added flavor, consider mixing in fresh herbs like parsley or dill. Serve with a simple side salad.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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