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!

xoxo

Sylvia

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Vegetable Pot Pie with Roasted Butternut Squash, lentils and kale. Vegan

Vegetable Pot Pie with Butternut, Kale and Lentils

  • 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

Description

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. 


Ingredients

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)

Instructions

  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.

Notes

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.

Nutrition

  • 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

Keywords: vegetable pot pie, veggie pot pie, vegetarian pot pie, butert

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Comments

  1. I stumbled across your blog about a month ago and decided to try out a few recipes. My husband and I were both blown away by how delicious they were! In the time since, 90% of what I’ve made for dinner has been from your blog. So glad to have found you and your delightful vegetarian recipes!!

  2. Wow this was delicious! Family loved it! I followed the recipe including the addition of the miso paste (approx 1 tbsp) and used whole milk. The aromatics compliment the sweetness of the squash and carrots so well and the lentils add a nice texture. Can’t wait to try some of your other recipes. A little labor intensive so it will be a special, cook together, weekend meal for us.

    1. Hummmm… how about white beans, chickpeas, or vegan “ground meat” if you are plant-based ( be sure to brown it first)?

  3. O M G!! I made this last night and it was AMAZING! The lentils totally surprised me. They gave the meal a heartier taste. My husband is not a vegetarian and he loved this dish so much. I added the miso too and that totally enhanced the flavor of the stew base. This is by far our favorite pie!

  4. Made this for dinner last night and it was fantastic! Used frozen peas and green beans as well as some kale alongside the roasted butternut and carrots. Also added a little bit of nutritional yeast for extra umami. Will absolutely be making this again!

  5. It’s nice, but I felt it needed some extra umami since the almond milk is a little sweet for my taste. I added some nutritional yeast, which helped, but I think using a mushroom broth or adding some tomato paste would give it the depth I am looking for.

    1. Hi Liz, Yes- roll out puff pastry dough just a bit, cut the dough 1-inch wider than the ramekin so it hangs over by 1/2 inch on all sides.Fill and then brush the ramekin edge with an eggwash so the dough sticks to the edges and sides, cut a slit in the top. 🙂

  6. The family loved this! I added a cup of brussel sprouts and some cooked ground turkey, rolled the pastry super thin and baked it in a 12 cast iron skillet. I had to add a bit more water because of the added filling, but it was a yummy keeper!

  7. I’m wondering if you might suggest a way to enhance or bring out the flavors of this dish? I followed the recipe and it turned out just fine, but there’s no flavor to it, it’s just so incredibly bland.
    I’m disappointed.
    🙁

    1. Shoot, Rain! My guess is either under-salting or a using a bland veggie broth? I bet just adding a little salt would help a bit. 🙂

  8. The flavors are so warm and comforting! I skipped the milk and added more broth and the gravy was still super creamy. I loved the way you wrote the recipe with suggestions to tweak it.

  9. Really tasty. Love the freedom and hints of alternative options of vegetables. Love the creamy sauce we used oat milk worked a treat.

  10. Love this recipe. Can I roast the veggies in advance? Like earlier in the day, not days in advance.

  11. I have just made this veggie pie and it’s delicious! My meat eating husband and daughter both said it was very tasty. – Did take a bit of prep cutting everything up. It makes a substantial amount so will probably half the quantities next time.

  12. This recipe has so many healthy ingredients and tastes amazing! I would have loved puff pastry or pie crust but ended up using sliced potatoes for the cover for a healthier option. They cooked perfectly with the provided time and temp-I just broiled it for a few minutes to brown them for looks. Thank you!

  13. I made this recipe today exactly as written. It’s one of those recipes I won’t mind spending more time preparing, as the end result is divine & I’ll definitely be making it again. Thank you!!!

    I have a question pls, If possible

    I used the Marque Maison brand of ready made vegan puff pastry (500g). I didn’t drape it over the edges of my pan as I wanted to be able to close the lid with left overs. .

    Parts of the pastry baked a bit heavy (not crispy).

    I rolled out the pastry as per recipe, I made slits, I used my Le Creuset large pan & followed the oven temp & time exactly.

    Is 500g too much pastry or is it because I didn’t drape over the edges of my pan that the crust was heavy/not crispy in places? Thanks.

    1. Hi Meg-so it sounds like the pastry didn’t cook all the way through, if it was heavy? I believe one sheet should be around 250 grams- so that could be the problem.

      1. Thank you so much Sylvia 🙂 The ready made pastry came in a clump instead of sheets, so to help other puff pastry newbies, I’d suggest adding the approx., weight to the recipe, if you find this suggestion would be helpful. Thanks again!

    2. The first time I made this my crust came out undercooked cooked. I now leave it in the oven until it is golden and crispy. Love this recipe so much, due to sons allergy to squash we substitute with sweet potatoes.

  14. It says to see notes about the type of pan to use but there is nothing in the note about pans. I don’t own a cast iron pan.

  15. Wow, this one made me feel like a proper chef! This dish is filling, flavorful and fun. Will absolutely make this again when trying to impress vegetarian friends :).

  16. Excellent recipe. This taste so good even my non-vegan family members loved it. Is there another option for the pastry cover that is vegan?
    Thanks

  17. I made this using mung beans and a pie crust with my sour dough discard. It was delicious! Such a great way to use up CSA veggies.

  18. Hey! I just made a double batch of this filling and it’s delicious! I plan to put the puff pastry topping on one pie when I get home from work tomorrow and … presto! … dinner will be done. Do you think I can freeze the other ( Untopped) pie? Should I cook both with pastry topping and then freeze? I don’t want to wreck it but I would love to freeze and use the extra pre-made filling for next weeks’ easy weeknight dinner as well.

    1. Yes, I think I’d freeze the untopped pie. 🙂 I bet either way would work actually!

      1. Awesome! Thanks for the quick response. Pie #1 I are for a delicious winters dinner tonight and pie #2 is nestled in my freezer! P.s. added 1/4 white wine in place of some of the broth for the “ gravy”… sooo good

  19. I have been looking forward to making this recipe. I wasn’t disappointed. Very tasty. I added more lentils and should have added more kale. Next time.
    I served it up with a baby spinach and avocado salad. Perfect.
    What’s next on the menu!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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