A delcious recipe for Vegan Pot Pie made with roasted butternut squash, lentils and kale, topped with a  golden puff pastry crust. A cozy, warming vegan meal full of delicious fall flavors. Video! 

Veggie Pot Pie with roasted butternut squash, lentils, and kale, topped with a golden puff pastry crust- a cozy vegan dinner recipe the whole family will enjoy. 

There are a hundred paths through the world that are easier than loving. But, who wants easier? Mary Oliver

This Vegetable Pot Pie was our dinner last night and it was so homey and delicious- I just had to share!  To save time I used store-bought puff pastry dough which makes this recipe very easy. The roasted butternut squash gives this dish such lovely sweetness, and together with the lentils and kale, it makes for a delicious symphony of flavors and textures.

I recommend cooking the lentils ahead and thawing the puff pastry dough overnight in the fridge.

Vegetable Pot Pie | 60-Sec Video

What you will need:

  • butternut squash -or sub other winter squash -you’ll need about 6 cups ( 2 lbs) cubed
  • parsnip
  • carrot
  •  olive oil
  • onion (or sub leeks or  2-3 shallots)
  • garlic cloves
  •  fresh sage (or sub thyme or rosemary)
  • celery  ( or sub-diced fennel bulb)
  •  flour or use GF flour blend
  • veggie broth
  • almond milk ( or soy, oat milk, or regular milk)
  • salt and pepper to taste and a pinch of nutmeg
  • lacinato kale
  • cooked lentils, or sub frozen peas.
  • a pinch nutmeg
  •  thawed puff pastry dough ( or sub pie dough, but really, the puff pastry is YUMMY!)

Vegetable Pot Pie with roasted butternut squash, lentils, and kale, topped with a golden puff pastry crust- a cozy vegan dinner recipe the whole family will enjoy. 

Variations of Vegetable Pot Pie

  • Add sauteed or roasted mushrooms instead of carrots or parsnip
  • Add roasted sweet potato instead of carrot or parsnip
  • Add peas instead of lentils
  • Add fennel instead of celery
  • Top it with a Pie Crust instead of puff pastry- although the puff pastry here is delicious!

How to make Veggie Pot Pie

Step one

Peel and cut the butternut squash, carrots and parsnips. Cut the carrots and parsnips smaller and the butternut squash bigger- for more even cooking.

prepping the veggies for Vegetable pot pie

Toss with olive oil salt and pepper and roast in a 400 F oven until fork-tender, about 25 mintues. You could do this ahead if you like…

roasting the veggies for veggie pot pie

Step two

Make the flavorful stew base. Saute onion, celery, garlic and sage. You could sub-fennel for the celery here to create an even more nuanced flavor.

sautéing onion, garlic, sage and celery

Sprinkle with flour, toasting the flour a bit.

add flour to create the stew

Stir in the veggie broth. You can also use water and a teaspoon of veggie broth paste.

adding veggie broth

Add a plant-based milk- like almond milk.

pouring in almond milk

Stir and bring to a simmer allowing it to thicken.

creating the thick "gravy" for the veggie pot pie in a skillet

Step three

Fold in the roasted veggies, kale, and lentils. You can do this right in the pan, or toss in a bowl first.

Folding in the roasted veggies and kale into the stew base

Add the cooked lentils.

Adding the lentils

Step four

Prep the puff pastry. Unroll the thawed pastry dough, place it on a floured surface and sprinkle with flour and roll it out a little with a rolling pin, mostly just to get the creases out.

TIP: If you forgot to thaw your puff pastry ahead, you can thaw in a microwave, 15 seconds at a time, until it unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.

Place the puff pastry dough over the butternut lentil filling, then fold up the corners, and add a few slits for venting.

Brush with olive oil or an egg wash.

Fold up the corners of the puff pastry, slit the pot pie for venting and brush with olive oil or an egg wash

Step five

Bake it! Place it in a 400F oven for 20 minutes, then lower the heat to 350 for 15 more minutes.

When it comes out it will be beautifully golden and will fill up your kitchen with a heavenly aroma.

Vegetable Pot Pie with roasted butternut squash, lentils, and kale - a cozy vegan dinner recipe the whole family will enjoy. 

Serve the Veggie Pot Pie with a salad and dinner is ready!



You may also like:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetable Pot Pie with Roasted Butternut Squash, lentils and kale. Vegan

Vegetable Pot Pie with Butternut, Kale and Lentils

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 60 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x
  • Category: vegan, main, fall
  • Method: baked
  • Cuisine: American
  • Diet: Vegan


Veggie Pot Pie with roasted butternut squash, lentils, and kale topped with a golden puff pasty crust – a cozy vegan dinner recipe the whole family will enjoy. Allow puff pastry dough to thaw overnight in the fridge. 


Units Scale
  • 2lbs butternut squash, peeled, 1-inch cubes (or sub other winter squash, about 6 cups cubed)
  • 1 large parsnip, 1/2 inch diced
  • 1 large carrot, 1/2 inch diced
  • 12 tablespoons olive oil
  • 1/4 teaspoon salt and pepper
  • 3 tablespoon olive oil (or butter)
  • one onion, diced (or sub leeks or 23 shallots)
  • 46 garlic cloves, rough chopped
  • 1 tablespoon fresh sage, chopped ( or sub thyme or rosemary)
  • 1 cup celery, chopped ( or sub diced fennel bulb)
  • 3 tablespoons flour
  • 1 1/2 cups warm flavorful veggie broth (see notes)
  • 1 cup almond milk ( or soy, oat milk, or regular milk)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • big handful lacinato kale (chopped, big stems removed)
  • 1 cup cooked lentils, or sub frozen peas (I used black caviar lentils, but French Green lentils or brown lentils work too).
  • a pinch nutmeg
  • 1 sheet puff pastry, thawed, about 250 grams ( roughly 9″x11″)
  • olive oil for brushing (or use egg wash- not vegan)


  1. Thaw puff pastry dough overnight in the fridge. (Or see notes)
  2. Cook lentils – 1/2 cup dry lentils- simmer in salted boiling water ( like pasta) until tender. You could do this ahead.
  3. Pre-heat oven  to 400F
  4. Prep the veggies: Peel and dice the butternut into 1-inch cubes– you’ll need about 6 cups. Peel and dice the carrots and parsnips into 1/2 inch cubes. (You want the butternut bigger and carrots/parsnips smaller so they roast at a more even rate.) Toss with olive oil, generously season with salt and pepper  and place on a parchment-lined sheet pan, roast until tender- 25-35 minutes.
  5. Make the Stew Base: In a 10-12 inch, ovenproof skillet (or see notes), heat oil over medium heat. Saute the onion, 3-4 minutes, add garlic, celery and sage, and continue cooking until the onions are golden. Sprinkle with the flour, stir it in and toast it, 1-2 mintues. Add the warm veggie broth, a little at a time whisking it in, over low heat. Add the almond milk, whisk it in, bring to a simmer, just until it thickens. Turn heat off.  Season generously with salt and pepper and a pinch of nutmeg.
  6. Combine: Gently fold in the roasted veggies, kale and lentils. If it feels dry, add a splash or two of almond milk 0r veggie broth to loosen. It should be like a very thick stew. Try not to over-mix. Give it one more taste and season with salt and pepper if needed.
  7. On a floured surface, unroll the puff pastry dough, and sprinkle it with a little flour. Roll out any creases and roll it out just big enough to cover your pan.
  8. Place the puff pastry over the top of the pan, folding up the corners. Cut a few slits for venting. Brush with olive oil, or if not vegan, use an egg wash.
  9. Bake on the middle rack at 400F for 20 minutes, then lower heat to 350F, and bake 10 more minutes until beautifully golden.


TIPS:  To add a bit more umami or depth, stir in a little miso paste  (1 teaspoon) into the warm broth, before adding to pan ( or add an 1/2 extra bouillon cube or bouillon paste.)

If you forgot to thaw your puff pastry ahead, you can thaw in a microwave, 15 seconds at a time ( turning it over) until softened and unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.

Pans: I used a 9 ½ inch cast iron skillet. Feel free to use an oven proof skillet, enamel skillet,  9-10 inch braiser, 9-10 round inch baking dish (or equivalent square or rectangle). You basically want to use a baking pan/dish  where the filling reaches the top or very close to the top, or even slightly over the top (mound in the middle) so the puff pastry lays level or even slightly mounded. Place over a sheet pan to catch juices!

See post for other additions and substitutions.


  • Serving Size:
  • Calories: 372
  • Sugar: 6.7 g
  • Sodium: 449.5 mg
  • Fat: 19.6 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 45.2 g
  • Fiber: 7.4 g
  • Protein: 7.1 g
  • Cholesterol: 0 mg

Share this with the world!

to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Hi Sylvia
    I made this recipe in l’l ol’ New Zealand last night. The ratings I give are based on the reactions of those I serve meals to. Your Pot Pie passed that test!
    I’ll make it again! Thanks for posting.

  2. I made as written with the exception that I added both a regular and sweet potato and left out the parsnip. So delicious! I plan to make your Spring vegetable pot pie for Easter.

    1. Thanks Char! And thank you for circling back and rating this for us. Very Appreciated!

  3. Hello! I am thinking of making this for my Easter dinner. Can this be doubled and put in a 9×13 or something similar? Thank you!

  4. Hello! I’d love to make this for Easter and I was wondering if the filling could be made a day ahead of time?

  5. I made this for dinner tonight and it was delicious! It took longer than I thought to prepare everything but it was worth it! I added mushrooms and used the precooked lentils from Trader Joe’s. Will do again!

  6. I served this to company last night with a salad and it was a hit. I used the chicken flavored vegan broth. It did take maybe 10 minutes more baking time for the pastry to brown. Will definitely have again.

  7. I am a beginner in the kitchen and being an extreme novice, I chose this recipe to challenge myself. In all honesty though, it wasn’t difficult at all. I felt really good about myself when it was all said and done because it came out beautiful. Creamy, flavorful and perfect for the snowy day outside. You can’t go wrong with this one.

      1. Thank you so very much. We’ve made a conscious effort in my home to return to cooking whole food recipes and your website was front and center all week. We’re grateful for the healthy recipes that are so flavorful. On to the next one 😊

  8. I have no words strong enough to express how much I love this recipe…I guess that’s the magic of authentic cuisine: it nourishes, comforts, creates excitement and brings people together. This recipe has it all. I made it already two years in a row, once for Thanksgiving and once for the Holidays. With a fluffy mashed potatoes as a side it’s pure joy. Everyone adored and asked for the recipe 😉 Your blog is the ONLY one I trust, with my eyes closed, and recommend all the time to my friends. From the bottom of my heart, thank you Sylvia for sharing your precious recipes with us!! Warm wishes from snowy Montreal, Canada

  9. Absolutely amazing! Made it just as written and it was perfect! One of our very favorite winter meatless dishes!

  10. I have never eaten a pot pie before nor used puffed pastry . let me tell you this was the bomb!!! It was so flavorful anda beautiful presentation. I served it for a Xmas eve meal and the family raved . I didn’t use sage, rather rosemary an a little thyme ,instead of almond milk I used oat milk , other then that I followed the recipe. A new favorite for special meals.

  11. I make this so much during the colder months and have even done it towards summer because I get such a craving for it. I stock up on Trader Joe’s puff pastry when they put it out for the holidays and put them in the freezer. This site contributes to most of what I eat at all times! Love the recipes from both you! Thank you!!

  12. This was tasty! I made drop biscuits instead of the puff pastry and added shiitake mushrooms that I needed to use up. I liked the texture it brought and next time may even add some walnuts for more texture. Thank you!

Our Latest Recipes