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Veggie Pot Pies

Individual pot pies make a great meal on a chilly day. These are filled with a colorful mixture of butternut squash, sweet potato, kale, and lentils and topped with puff pastry. Serve along with a fresh green salad.


  • One red onion, chopped

  • 3 garlic cloves, peeled and minced

  • 1/2 butternut squash, peeled and chopped in bite size pieces,

  • 1 sweet potato, peeled and chopped in bite size pieces

  • 1 bunch lacinto kale, remove stems and chop in fine pieces

  • 1 pound brown lentils, rinsed

  • Fresh sprigs of thyme, sage, rosemary

  • 1 pint vegetable broth

  • Olive oil

  • Salt and pepper

  • 1 box Puff pastry, at room temperature

  • Olive oil, or egg wash to brush on top


  1. Preheat oven to 400 degrees

  2. Heat 2 T olive oil in large stock pot, add garlic and onion and sauté until soft, do not brown

  3. Add butternut squash, sweet potato and soften

  4. Add lentils, sprigs of fresh herbs

  5. Pour in broth and add 1 t salt and 1/2 t pepper

  6. Allow to boil and then simmer lentil mixture for 20-30 minutes until lentils are soft

  7. Stir in chopped kale

  8. Scoop mix into 6-8 ramekins until 1/2 to 1 inch from top. Mixture should be moist with some liquid but not soupy

  9. Roll out puff pastry and cut into squares, 6-8 to cover each individual pot pie

  10. Stretch out over ramekin and tuck over the sides

  11. Brush pastry with egg wash, or olive oil to keep vegan

  12. Cut "x" or two lines in top of pastry to allow heat to escape

  13. Bake in oven at 400 for approximately 20 minutes until pastry is golden brown

  14. Serve warm


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