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!



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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 59 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

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    1. Looking through the comments, it looks like others have frozen it without the pastry lid. Then added that on once thawed, before baking.

  1. 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!

  2. 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?

  3. 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!

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

  4. 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!

  5. 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.

  6. 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 😋

  7. 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!!

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

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

  10. 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.

  11. 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!!

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

      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.

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

  12. 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…


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