Photo: Priscilla Du Preez
Roasted Autumn Vegetable Pot Pie
15 ingredients
45 min + 45 min
2
openrecipes
Roasted vegetables elevate this dish beyond traditional pot pie goodness.
Estimated Nutrition (whole recipe, rough)
1190
Calories
33g
Protein
36g
Fat
189g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick FOR THE CRUST:
- 1 cup Unsalted Butter, Chilled And Cut Into 1" Pieces
- ½ teaspoons All-purpose Flour
- ¼ cups Salt
- 1 cup Ice Water
- 2 whole FOR THE FILLING:
- 1 Tablespoon Diced Butternut Squash
- 1 whole Red Potatoes, Peeled And Diced
- 2 Tablespoons Olive Or Canola Oil
- 2 cloves Small Onion Or Shallot, Peeled And Diced
- ½ cups Unsalted Butter, Divided
- 2 Tablespoons Garlic, Peeled And Minced
- 1 cup Frozen Peas
- 2 ounces, weight All-purpose Flour
- 1 teaspoon Milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes