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 66 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
Print Recipe

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
  • 1– 2 tablespoons olive oil
  • 1/4 teaspoon salt and pepper
  • 3 tablespoon olive oil (or butter)
  • one onion, diced (or sub leeks or 2–3 shallots)
  • 4–6 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. Looking through the comments, it looks like others have frozen it without the pastry lid. Then added that on once thawed, before baking.

      Reply

  2. Delicious! Served to guests and everyone loved it. Was testing out as a vegan option for Christmas dinner. Thank you for a winner. Love your recipes!

    Reply

  3. Hello! I’m planning to make this for Thanksgiving, and I already have sweet potatoes in hand. Would they work as a substitute for the butternut squash?
    Thanks!

    Reply

    1. Glad you enjoyed the flavors. And shoot- was it thawed, and oven preheated?

      Reply

  5. I’ve hated butternut squash, really almost all squash, my whole life. Something about the flavor is just awful to me. Still I usually try a squash recipe at minimum once a year because I figure it’s a vegetable that has plenty of health benefits and I should grow up and learn to like it. Still I always hate it and end up choking down whatever dish I made. Not today! Oh my goodness is this yummy! The squash blends so nicely with the flavors of the dish and I’m actually enjoying it! Plus, beautiful presentation! My carnivorous partner was so impressed and loved it too! Thanks again!

    Reply

  6. Hi, I was just wondering if you think I could freeze the filling and then thaw and assemble with puff pastry?

    Reply

    1. Hi Kat! I’ve seen some GF puff pastry doughs out there. I think there is one by “Schar” brand?

      Reply

  9. This was my second time making this. So good, but kind of takes a long time. Overall, it was worth it!

    Reply

  12. I made this tonight as a veg option for myself with our Easter dinner. I did sub in white beans for the lentils and added double the kale. It is amazing, so flavorful and I truly did not miss eating the ham. Thank you so much for this recipe!

    Reply

  13. This was fantastic…delicious! I followed the recipe exactly except using chicken broth as I am not a vegetarian. Just more time consuming then mentioned. But worth it! YUM. Will make again.

    Reply

  15. Another winning recipe Sylvia, thank you! I made individual pot pies in a double vegan pie crust instead of puffed pastry and used thyme instead of sage. They are divine 😋

    Reply

  17. This is one of my favorite recipes that I have recently discovered! For one, its super easy to sub whatever vegetables are in season, or that I have on hand. This has been my go-to recipe when I need to clean out the refrigerator before I go to the farmers market (again!).

    Once, I tried to make my own vegan puff pastry, which was a disaster. But it was easy enough to eat around that part. I have shared this recipe with everyone I know 🙂

    Highly recommend it!!

    Reply

  18. Yummy! Making this… again….so nicely rich and flavourful:). Even better for lunches for the week!
    Thanks, Sylvia

    Reply

  19. This was divinely delicious and I can’t wait to make it again! How long can the leftovers stay in the refrigerator?

    Reply

  20. Flavorful and comforting, and beyond comparison to a conventional “white bread” pot pie. I used the miso for umami, cooked the lentils in vegetable broth and seasoned the veggies generously with salt and pepper. My husband, who’s a carnivore and told me he won’t try lentils, loved it. (We ate our meal out by the firepit and the lentils were undetectable). The presentation was impressive as well. After doing research on the best frozen puff pastry, I used Dufour, which was decadent and browned beautifully. Great recipe that’s suitable for a weeknight dinner as well as for guests.

    Reply

  21. Made exactly as recipe stated, one of the best vegan dishes I have had in ages. The flavor was excellent. This dish just became our new Christmas dinner. Thank you!!

    Reply

    1. Hi Sonia- yes there are lots of vegan brands out there! Phyllo could work but the puff pastry is really delcious here.

      Reply

      1. Unfortunately store bought puff pastry is either made with butter or if non-dairy a combination of hydrogenated palm and cottonseed oil, not to mention high fructose corn syrup and other such concoctions. So yes, technically vegan but not good.

        Reply

        1. Someone really needs to make a puff pastry dough with olive oil or even coconut oil:)

          Reply

  23. I was not prepared for how good this is! I honestly thought it was going to be a little on the bland side, so had the hot sauce ready, but it was so not needed. The layers of flavour are just amazing.

    I did make a couple of changes: I didn’t have any Kale, so I used nappa cabbage, and didn’t have any veggie stock, so I used chicken stock as that was what I had. I think this would be even better with veggie stock, so I will make sure to have some next time. I also used oat milk, again, because that is what I had on hand. So freaking good!

    Thank you so much for this wonderful recipe. I will definitely be making it again, and again…

    Reply

    1. Yes Darlene, you could assemble it ahead-and refrigerate, but best baked the day of. 🙂

      Reply

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