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Vegetable Pot Pie with Roasted Butternut Squash, Kale, and Lentils in Puff Pastry Recipe

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4.2 from 85 reviews

This hearty Vegetable Pot Pie features tender roasted butternut squash, carrots, and parsnips combined with a creamy sage-infused stew base, kale, and lentils, all enveloped in a flaky puff pastry crust. Perfect for cozy dinners, this wholesome, comforting dish is vegan-friendly and packed with nutritious vegetables and plant-based protein.

Ingredients

Roasted Vegetables

  • 2 lbs butternut squash, peeled, 1-inch cubes (about 6 cups)
  • 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

Stew Base

  • 3 tablespoons olive oil (or butter)
  • 1 onion, diced (or sub leeks or 2-3 shallots)
  • 4-6 garlic cloves, roughly 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 vegetable broth
  • 1 cup almond milk (or soy, oat milk, or regular milk)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of nutmeg

Add-ins

  • A big handful lacinato kale, chopped, big stems removed
  • 1 cup cooked lentils (black caviar, French green, or brown lentils), or substitute frozen peas

Pastry and Finishing

  • 1 sheet puff pastry, thawed, about 250 grams (roughly 9″x11″)
  • Olive oil for brushing (or egg wash if not vegan)

Instructions

  1. Thaw Puff Pastry: Remove the puff pastry dough from the freezer and thaw overnight in the refrigerator or according to package instructions.
  2. Cook Lentils: Rinse 1/2 cup dry lentils and simmer in salted boiling water until tender, similar to cooking pasta. Drain and set aside. This can be done ahead of time.
  3. Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables and baking the pot pie.
  4. Prep and Roast Veggies: Peel and cut the butternut squash into 1-inch cubes (about 6 cups). Dice the parsnip and carrot into 1/2 inch pieces so they cook evenly. Toss all the veggies with 1-2 tablespoons olive oil, season generously with salt and pepper, and spread on a parchment-lined baking sheet. Roast in the oven for 25-35 minutes until tender and caramelized.
  5. Make the Stew Base: In a 9-10 inch ovenproof skillet, heat 3 tablespoons olive oil over medium heat. Sauté the diced onion for 3-4 minutes until translucent. Add garlic, celery, and chopped sage and cook until onions are golden. Sprinkle flour over the mixture, stir to combine, and toast for 1-2 minutes. Gradually whisk in the warm vegetable broth over low heat, then stir in the almond milk. Bring to a gentle simmer until the sauce thickens. Remove from heat and season with salt, pepper, and a pinch of nutmeg.
  6. Combine Filling: Gently fold the roasted vegetables, chopped kale, and cooked lentils into the stew base. If the mixture is too thick or dry, loosen it with a splash of almond milk or vegetable broth. Taste and adjust seasoning if necessary, being careful not to overmix to maintain texture.
  7. Roll Out Pastry: Lightly flour your work surface and unroll the puff pastry sheet. Sprinkle a little flour on top and roll out the pastry so it extends a couple of inches wider than your skillet. Rolling the dough ensures even cooking and a nice flaky crust.
  8. Assemble Pot Pie: Lay the pastry over the skillet with the filling, folding up the edges to seal the filling inside. Cut a few small slits in the top of the pastry to allow steam to escape. Brush the pastry surface with olive oil for a vegan finish or use egg wash if not vegan to achieve a golden shine.
  9. Bake: Place the pot pie on the middle oven rack and bake at 400°F (200°C) for 20 minutes. Then lower the heat to 350°F (175°C) and bake for an additional 10 minutes, or until the pastry is beautifully golden brown and cooked through.

Notes

  • To make the dish ahead, cook the lentils and roast the vegetables in advance. Assemble just before baking.
  • If you don’t have butternut squash, other winter squash varieties like kabocha or acorn squash work well as substitutes.
  • You can use leeks or shallots instead of onions for a milder flavor.
  • Any kind of milk (dairy or plant-based) can be used depending on dietary preferences.
  • The skillet used for the stew base should be ovenproof to assemble and bake the pot pie directly.
  • If you prefer a non-vegan version, brush the pastry with egg wash for a deeper golden color and gloss.
  • The vegetable broth should be flavorful; homemade or good-quality store-bought broth improves the taste.

Find it online: https://recipethrive.com/vegetable-pot-pie-with-roasted-butternut-squash-kale-and-lentils-in-puff-pastry-recipe/