Vegetable Pot Pie Recipe
A savory lentil pot pie filled with roasted butternut squash and kale, topped with a golden puff pastry crust. Here's a cozy, delicious vegan dinner idea!
How to Make the Best Vegetable Pot Pie
Vegetable pot pie is the ultimate comfort food—warm, hearty, and deeply satisfying. This vegan version swaps traditional beef for a flavorful combination of roasted butternut squash, tender lentils, and vibrant kale, all bound together in a creamy sage-infused sauce. The key to making this dish special is taking time to properly roast the squash, carrots, and parsnips until they develop a slight caramelization that adds richness and depth to every bite.
What makes this pot pie truly shine is the golden, flaky puff pastry crust that puffs up beautifully in the oven and provides a delightful contrast to the creamy, savory filling beneath. The combination of fresh sage, garlic, and warm spices like nutmeg creates an aromatic and comforting sauce that ties all the ingredients together seamlessly. Don’t be intimidated by the ingredient list—most of the work happens passively while things roast and simmer on the stove.
This recipe serves eight and is perfect for feeding a crowd or creating several meals to enjoy throughout the week. It’s naturally vegan and can easily accommodate dietary preferences by substituting the almond milk with any plant-based milk you have on hand, or using regular dairy milk if preferred. Serve it warm with a simple side salad or some crusty bread to soak up every last bit of that delicious sauce.
Vegetable Pot Pie
A savory lentil pot pie filled with roasted butternut squash and kale, topped with a golden puff pastry crust. Here's a cozy, delicious vegan dinner idea!
Ingredients
Roasted Vegetables
Filling
Crust
Instructions
Prepare Ingredients
- Preheat oven to 400°F.
- If cooking lentils fresh, simmer ½ cup dry lentils in salted boiling water until tender, about 20-30 minutes. Drain and set aside.
- Peel and dice the butternut squash into 1-inch cubes. Peel and dice the carrots and parsnips into ½ inch cubes. Toss with olive oil and season generously with salt and pepper.
Roast Vegetables
- Spread the squash, carrots, and parsnips on a parchment-lined sheet pan and roast until tender, 25-35 minutes. Set aside.
Make Filling
- In a 9-10 inch ovenproof skillet, heat oil over medium heat. Sauté the onion for 3-4 minutes until softened.
- Add garlic, celery, and sage. Continue cooking until the onions are golden, about 3-4 minutes more.
- Sprinkle flour over the mixture and stir well. Toast for 1-2 minutes, stirring constantly.
- Gradually add the warm vegetable broth, whisking constantly to avoid lumps. Add the almond milk and whisk until combined.
- Bring to a simmer, stirring frequently, until the sauce thickens slightly. Remove from heat.
- Season generously with salt, pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed.
- Gently fold in the roasted vegetables, kale, and lentils, being careful not to over-mix. If the filling seems too dry, add a splash of almond milk or vegetable broth. The mixture should resemble a thick stew.
Assemble and Bake
- On a floured surface, unroll the puff pastry and sprinkle lightly with flour. Roll out any creases and expand it to be a couple inches larger than your skillet.
- Place the puff pastry over the filling, folding the edges up and over the sides of the skillet. Cut a few slits in the top for venting.
- Brush the pastry generously with olive oil.
- Bake on the middle rack at 400°F for 20 minutes, then reduce heat to 350°F and bake for an additional 10 minutes until the pastry is beautifully golden brown.
- Let cool for 5 minutes before serving.
