Vegetable Pot Pie

A hearty and comforting vegetable pot pie featuring roasted winter squash, lentils, and greens under a flaky puff pastry crust.

Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

2 lbs 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 for roasting vegetables
0.25 teaspoon salt and pepper
3 tablespoons olive oil (or butter)
1 large onion diced (or sub leeks or shallots)
4-6 cloves garlic rough chopped
1 tablespoon fresh sage, chopped or sub thyme or rosemary
1 cup celery, chopped or sub diced fennel bulb
3 tablespoons flour
1.5 cups veggie broth warm and flavorful
1 cup almond milk or soy, oat, or regular milk
0.5 teaspoon salt
0.5 teaspoon pepper
1 big handful lacinato kale chopped, big stems removed
1 cup cooked lentils or sub frozen peas

Roast diced butternut squash, carrots, and parsnips with olive oil, salt, and pepper at 400°F for 25-35 minutes.
In an ovenproof skillet, sauté onion, garlic, celery, and sage until golden. Stir in flour, then gradually add veggie broth and almond milk, simmer until thickened.
Gently fold in roasted vegetables, kale, and lentils. Adjust with almond milk or broth if needed.
Unroll puff pastry, roll out slightly larger than the skillet, and place over the filling. Cut slits for venting and brush with oil or egg wash.
Bake at 400°F for 20 minutes, then lower to 350°F and bake for an additional 10 minutes until golden.

Roasting vegetables enhances their flavor. Feel free to customize with your favorite herbs and greens.

Keyword vegetables