Ingredients
Scale
- 2 cups diced carrots
- 2 cups diced butternut squash
- 1 cup diced parsnips
- 1 cup diced potatoes
- 1 cup diced onion
- 1 cup chopped celery
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- ½ cup heavy cream or dairy-free alternative
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 package ready-made pie crusts
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash, peel, and dice carrots, butternut squash, parsnips, potatoes, onion, and celery into 1-inch pieces.
- Toss the vegetables in olive oil, salt, pepper, and half of the thyme and rosemary. Spread evenly on the baking sheet.
- Roast vegetables for 25–30 minutes, stirring halfway, until tender and caramelized.
- Melt butter in a large saucepan over medium heat. Add garlic and sauté 1–2 minutes.
- Stir in flour to form a roux, cooking 1–2 minutes.
- Gradually whisk in vegetable broth, stirring until smooth. Add cream and remaining herbs; season with salt and pepper.
- Combine roasted vegetables with the sauce, mixing gently. Simmer 3–5 minutes to blend flavors.
- Roll out pie crusts if necessary. Fill individual ramekins or a large pie dish with the vegetable mixture. Cover with top crust and crimp edges. Cut small slits for steam.
- Brush tops with milk or cream for browning.
- Bake at 375°F (190°C) for 25–30 minutes until crust is golden and flaky.
- Let pies cool 5–10 minutes before serving.
Notes
You can swap vegetables based on seasonality or preference.
Add diced turkey bacon or chicken ham for extra flavor.
For a dairy-free version, use plant-based butter and cream alternatives.
Pie crusts can be homemade or store-bought.
- Prep Time: 25
- Cook Time: 35