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Butternut Squash and Lentil Pot Pie

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 450
A hearty and comforting vegetarian pot pie featuring roasted butternut squash, lentils, and a flaky crust, perfect for cozy dinners.

Ingredients

Dough

  • 3 ½ cups all-purpose flour
  • 1 pinch salt
  • 1 cup unsalted butter, diced
  • 2 tablespoons granulated sugar
  • ⅔ cup water (or more if needed)

Filling

  • ⅓ cup butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 3 small carrots, diced
  • 1 medium butternut squash, peeled, seeded and cubed
  • ⅓ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black or white pepper
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh thyme
  • 1 ¾ cups vegetable broth
  • ⅔ cup heavy liquid cream
  • 1 cup cooked brown or Puys lentils
  • 1 egg beaten (for brushing)

Instructions 

  • Prepare the dough by mixing flour, salt, sugar, and butter, then add water to form a dough. Chill and roll out.
  • Roast the butternut squash until tender. Sauté onions, garlic, celery, and carrots until softened.
  • Combine roasted squash, sautéed vegetables, flour, spices, broth, cream, and lentils to make the filling.
  • Fill the crust with the vegetable and lentil mixture, cover with top crust, and brush with beaten egg.
  • Bake at 375°F (190°C) for 40 minutes until golden brown.

Notes

For a vegan version, substitute the egg with plant-based milk or skip brushing.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: butternut squash, pot pie, Vegetarian