Vegetable Pot Pie

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 4 servings

Calories 350

A hearty and comforting vegetable pot pie featuring roasted winter squash, lentils, and greens, topped with flaky puff pastry.

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 (to season vegetables)
3 tablespoons olive oil (or butter) (for sautéing)
1 large onion (diced)
4-6 cloves garlic (rough chopped)
1 tablespoon fresh sage (chopped (or sub thyme or rosemary))
1 cup celery (chopped (or diced fennel bulb))
3 tablespoons flour (for thickening)
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, stems removed)
1 cup cooked lentils (or frozen peas)

Roast the diced butternut squash, carrots, and parsnips with olive oil, salt, and pepper at 400°F for 25-35 minutes.
Saute onion, garlic, celery, and sage in oil until golden. Stir in flour, then gradually add veggie broth and almond milk, simmer until thickened.
Fold roasted vegetables, kale, and lentils into the sauce. Adjust seasoning and consistency as needed.
Unroll puff pastry, roll out slightly larger than the pan, and place over the filling. Cut slits 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 beforehand enhances flavor. Adjust seasoning to taste and ensure puff pastry is fully thawed before use.

Calories: 350kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: Vegetables