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Fall Harvest Pot Pie

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 350
A comforting and hearty pot pie filled with seasonal vegetables and creamy white beans, all encased in flaky puff pastry.

Ingredients

Pastry

  • 1 sheet puff pastry (thawed)

Vegetables

  • 2 cups sweet potatoes (peeled and finely diced) ((3 cups))
  • 2 cups carrots (peeled and finely diced) ((2 cups))
  • 2 cups cubed butternut squash
  • 1 cup finely shredded kale
  • 1 can white beans (drained) ((15 oz))

Broth and Dairy

  • 1.5 cups low-sodium broth
  • 1 cup milk of choice

Spices and Seasoning

  • 2 tbsp butter ((dairy or plant-based))
  • 2 tbsp olive oil
  • 1/3 cup all-purpose flour
  • 1 tbsp fresh thyme ((peeled off the stem))
  • 1.25 tsp salt ((plus more to taste))
  • 1 tsp garlic powder
  • 1 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric
  • 1 egg whisked
  • 1-2 sprigs rosemary

Instructions 

  • Preheat the oven to 400 F.
  • Dice sweet potatoes, carrots, and butternut squash.
  • Melt butter in a large pan, add onion, and cook for 5-7 minutes.
  • Add sweet potatoes, squash, and carrots; toss for 3-4 minutes.
  • Mix in spices, flour, broth, and milk; simmer for 12-15 minutes.
  • Combine with beans and kale, cover with pastry, and bake for 25-30 minutes.

Notes

Leftovers can be refrigerated for 4 days; reheat at 350 F for 5-10 minutes.
Calories: 350kcal
Cost: $15
Course: Main Dish
Cuisine: American
Keyword: pot pie