INGREDIENTS
4 tbsp butter
2 tbsp olive oil
1 small onion diced
1 celery stalk sliced thin
1 large carrot minced or sliced thin
¾ tsp salt
3 garlic cloves minced
2 tsp fresh thyme minced
2 tsp fresh sage
1/2 large butternut squash, peeled, deseeded and diced
8 ounces mushrooms sliced (I used shitake, but any variety works)
2 cups cooked lentils or canned and drained chickpeas
1¼ cup veggie broth
1 cup heavy cream
1 store-bought pie crust rolled out to an 11-inch circle
1 egg whisked
Note: feel free to sub butternut squash with delicata or Honeynut squash. You need approximately 2.5 cups of diced squash.
vegetarian pot pie
Prep Time
Cook Time
Passive Time Servings
INSTRUCTIONS
-Preheat oven to 375F
-Add butter and olive oil to an 11-inch skillet and melt butter over medium heat.
-Once the butter has melted, add onions, carrots, celery, salt and fresh herbs. Cook for about 3 minutes.
-Once onions are translucent, add garlic, butternut squash and mushrooms. Mix to combine and let cook for 8 to 10 minutes or until the butternut squash is tender.
-Add lentils (or chickpeas) and flour. Mix to coat all the veggies in the flour.
-Add veggie broth and mix again.
-Reduce the heat to medium-low and add heavy cream. Let simmer until the roux has reduced by ⅓, thickened, and drags as shown in the video.
-Remove from heat then top with pie crust and crimp the edges as shown.
-Brush with egg wash then use a sharp knife to create vents as shown.
-Bake for 30 minutes or until the crust is a deep golden brown.