Here’s a cozy, delicious vegan dinner idea, perfect for fall! A savory lentil pot pie filled with roasted butternut squash and kale, topped with a golden puff pastry crust.

cast iron skillet with lentil pot pie with puff pastry crust and wood spoon holding up spoonful of veggies.

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

Mary Oliver

This savory lentil pot pie recipe was our dinner last night, and it was so homey and delicious that I just had to share it! To save time, I used store-bought vegan 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 and thawing the puff pastry dough overnight in the fridge. Perfect for fall gatherings, this plant-based recipe is a definite crowd-pleaser- just read all of our 5-star reviews! 

Lentil Pot Pie Recipe Ingredients

  • Butternut squash: Or sub another type of winter squash.
  • Parsnip and carrots: Hearty winter veggies that get roasted with the squash.
  • Onion and garlic cloves: You can sub leeks or shallots for the onion.
  • Celery: Or use fennel bulb.
  • Fresh sage: Feel free to sub other woody herbs like thyme or rosemary.
  • Olive oil: Used for roasting and sautéing. You can sub butter in the skillet if you wish. You’ll also need oil for brushing the puff pastry, or you can use an egg wash.
  • Flour: Use a gluten-free flour blend if needed.
  • Vegetable broth: Use a flavorful veggie broth, like our Homemade Vegetable Stock.
  • Almond milk: Or try soy or oat milk, or you can always use regular milk too.
  • Lacinato kale: Adds a nice bunch of dark, leafy greens, adding to the savory flavor.
  • Cooked lentils: Or sub frozen peas. I used black caviar lentils, but French green lentils or brown lentils would work too.
  • Nutmeg: Just a pinch for cozy flavor!
  • Sheet puff pastry: Remember to thaw it! You can also sub pie dough, but the puff pastry is especially satisfying!

How to Make Lentil Pot Pie

Step one: Thaw the puff pastry dough overnight in the fridge.

Step two: Bring a pot of salted water to a boil and add 1/2 cup dry lentils, cooking until tender (like pasta). This can be done ahead of time.

knife and cutting board with cubed butternut squash next to parsnip and carrot.

Step three: Preheat oven to 400F. Peel and dice the butternut squash into 1-inch cubes, then peel and dice the carrots and parsnips into 1/2-inch cubes. This ensures even roasting time. Toss the veggies with olive oil and season generously with salt and pepper. Spread out on a parchment-lined baking sheet.

roasted butternut squash, carrot, and parsnip on parchment-lined baking sheet.

Roast until tender, 25-35 minutes. This step could be done in advance as well.

sautéing onion, garlic, sage and celery in cast iron skillet.

Step four: In a large, 10-12 inch ovenproof skillet, heat oil over medium heat. Sauté the onion for 3-4 minutes, then add garlic, celery, and sage and cook until onions are golden. You could sub fennel for the celery here to create an even more nuanced flavor.

teaspoon of flour held over the cast iron skillet with sautéed celery and onion.

Sprinkle all-purpose flour over top, mix, and toast 1-2 minutes.

pouring cup of vegetable broth into cast iron skillet with sautéed celery and onion.

Reduce heat to low, add warm veggie broth a little at a time, whisking it in. You can also use water and a teaspoon of veggie broth paste.

pouring cup of almond milk into skillet with sautéed celery and onion.

Add the almond milk (or other plant-based milk), whisk, then bring to a simmer until thickened. Turn off heat, and season with salt and pepper and a pinch of nutmeg.

creating the thick "gravy" for the veggie pot pie in a skillet - wood spatula stirring almond milk, celery, onions.

Step five: Once the roasted veggies are done, fold them into the skillet, along with the kale and lentils.

folding in the roasted veggies and kale into the stew base.

If dry, add a splash or two of veggie broth or almond milk. The texture should be like a thick stew. Be careful not to over-mix. Taste and adjust, adding a pinch of salt or more black pepper if needed.

adding cup of cooked black lentils to cast iron skillet with vegetable stew base.

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

Step seven: Place the puff pastry dough over the butternut lentil mixture, then fold up the corners, and add a few slits for venting. Brush the top with olive oil. You can use an egg wash if you prefer.

fold up the corners of the puff pastry, slit the pot pie for venting and brush with olive oil.

Step eight: Bake at 400F for 20 minutes on the middle rack. Lower temperature to 350F and bake 10 minutes. When it comes out it will be beautifully golden brown and will fill up your kitchen with a heavenly aroma. Serve with fresh thyme!

cast iron skillet with lentil pot pie with butternut squash - wood spoon gathering a spoonful from the pan.

Variations

  • Mushrooms: Add sautéed or roasted mushrooms instead of carrots or parsnip.
  • Sweet potatoes: Add roasted sweet potato instead of carrot or parsnip.
  • Peas: Add peas instead of lentils.
  • Fennel: Add fennel instead of celery.
  • Pie crust: Top with a pie crust instead of puff pastry.
  • Vegan biscuits: Cover the top with biscuits instead of puff pastry or pie crust.

Chef’s Tips

  1. 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.
  2. If you plan to have leftovers (for longer than 24 hours): Consider baking this in a baking dish rather than a cast-iron skillet.
  3. To add a bit more umami or depth: Stir 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).
  4. 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!

Storage

Leftovers will keep in an airtight container for up to 4 days. (If saving for longer than 24 hours, I would remove it from the cast-iron skillet.) Reheat in a warm 350F oven, tent with foil to prevent excess growing.

Serving Suggestions

Vegan pot pie is so hearty, it can be served on its own, or with a leafy green salad, like Pear Salad with Vanilla Fig Dressing, White Cheddar Apple Salad, Farro Salad with Kale, or Waldorf Salad.

FAQs

How do I thicken a pot pie filling?

A combination of flour and broth and almond milk creates a thick, stew-like consistency.

Why is my pot pie soupy?

The veggies need to be thoroughly cooked before baking, otherwise the vegetables will release too much moisture while in the oven, thinning out the base.

Does pot pie thicken as it cools?

Yes, let the pot pie cool for 15 to 20 minutes before cutting.

cast iron skillet with lentil pot pie with butternut squash - and wood spoon in the dish.

We hope you love this Lentil Pot Pie recipe! Please let us know what you think. Enjoy! 

Sylvia

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Lentil Pot Pie | 60-Sec Video

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

Lentil Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 63 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 8
  • Category: vegan, main, fall
  • Method: baked
  • Cuisine: American
  • Diet: Vegan

Description

Here’s a cozy, delicious vegan dinner idea!  A savory lentil pot pie filled with roasted butternut squash and kale, topped with a golden puff pastry crust.


Ingredients

Units
  • 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: 1 cup
  • 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

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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. 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.

  11. 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!

  12. 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.

  13. 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.

  14. 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 :).

  15. 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

  16. 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.

  17. 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

  18. 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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