Lentil and Golden Squash Pot Pie
Indulge in comfort food perfection with this Lentil and Golden Squash Pot Pie, a plant-based twist on a hearty classic! Featuring tender green or brown lentils, creamy butternut squash, and a medley of savory vegetables in a fragrant thyme and rosemary-infused sauce, this dish is as nourishing as it is satisfying. Topped with a flaky, golden pie crust, this cozy casserole-style meal comes together in under 90 minutes, making it ideal for weeknight dinners or weekend gatherings. Packed with fiber, protein, and wholesome flavors, this vegan pot pie is sure to become a family favorite. Perfect for those craving comfort food recipes, vegetarian dinners, or hearty fall and winter meals!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils (dry)
- 2 cups Butternut squash (peeled, seeded, and diced)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 1 cup Carrots (sliced into rounds)
- 1 cup Celery stalks (chopped)
- 3 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 1 cup Unsweetened plant-based milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Frozen peas
- 1 Pie crust (store-bought or homemade)
Instructions
Preheat your oven to 400°F (200°C).
Rinse the lentils under cold water and cook them in a medium pot with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until tender. Drain and set aside.
While the lentils are cooking, heat olive oil in a large skillet or pot over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
Add the butternut squash, carrots, and celery to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the vegetable broth and add the thyme, rosemary, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes until the squash is tender.
In a small bowl, whisk together the plant-based milk and flour until smooth. Gradually pour this mixture into the pan, stirring continuously. Allow the mixture to thicken for 3-5 minutes, creating a creamy sauce.
Stir in the cooked lentils, peas, salt, and pepper. Remove the bay leaf. Taste and adjust seasoning as needed.
Transfer the mixture to a deep pie dish or a small casserole dish. Roll out the pie crust and place it over the filling, trimming any excess. Press the edges to seal and cut a few small slits in the crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let the pot pie cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4635 mg | 202% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 53.7 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 990 mg | 76% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6425 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
