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Lentil Pot Pie with Butternut Squash

A comforting pot pie filled with tender lentils, sweet butternut squash, and vibrant vegetables, all encased in a flaky pie crust.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup lentils (washed and drained) These provide protein and texture.
  • 1 butternut squash, diced Adds sweetness and creaminess.
  • 1 onion, chopped For flavor.
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced For flavor.
  • 4 cups vegetable broth For cooking the lentils and squash.
  • 1 teaspoon dried thyme Adds aroma.
  • 1 teaspoon dried rosemary Adds earthy tones.
  • 1 pie crust (store-bought or homemade) For enclosing the filling.
  • Salt and pepper to taste For seasoning.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large skillet over medium heat, add a splash of vegetable broth and sauté the chopped onion, carrots, and celery for about 5 minutes until tender. Then, add minced garlic and cook for an additional 2 minutes.
  3. Add the washed lentils, diced butternut squash, thyme, rosemary, and vegetable broth. Bring to a simmer and cook for about 25 minutes or until the lentils are tender. Season with salt and pepper.
  4. Roll out your pie crust if homemade or unroll the store-bought version into a pie pan.
  5. Pour the filling into the prepared pie crust. Cover with another layer of pie crust, crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape.
  6. Bake in the oven for 25-30 minutes, or until the crust is golden brown.
  7. Let the pot pie cool for a few minutes before slicing. Serve warm.

Notes

For substitutions, you can use chickpeas instead of lentils and swap vegetables as desired. Store leftovers in the refrigerator for up to 3 days, or freeze for longer storage. Reheat at 350°F (180°C) for 20-25 minutes.