Fall Harvest Pot Pie
A seasonal, one-pan dish made with fall vegetables and warm spices. This fall harvest pot pie is a delicious cozy dinner to make that’s full of hearty ingredients.
The filling is made with cubed sweet potatoes, carrots, butternut squash and white beans that are tossed in a spice blend of cinnamon, turmeric, salt & pepper. It get’s topped with a rolled out sheet of puff pastry for a crisp topping that adds the perfect texture.
Traditionally, pot pie is made with a layer of pie crust as a topping and filled with shredded chicken or beef. I kept this version vegetarian, with the puff pastry twist as a topping. You can make this dish fully vegan by using plant-based milk and butter, or add shredded chicken for even more protein.
What you’ll need to make Fall Harvest Pot Pie
- Cubed veggies mixed veggies: carrots, sweet potatoes and butternut squash
- Diced onion
- Canned white beans: since this recipe doesn’t have a main protein, I added canned white beans for a boost of plant-based protein. The creaminess of white beans pairs so well with the rest of the flavors
- Butter: to saute the veggies, you can use dairy or non-dairy butter depending on your preference
- Milk– milk adds a delicious creaminess to this dish. You can use dairy milk or your favorite non-dairy alternative
- Low-sodium broth– this will help create a saucy base for the vegetable filling. You can use vegetable broth or any broth you prefer
- Flour– the flour is crucial in this recipe to thicken the veggie base
- Spices: salt, pepper, garlic powder, turmeric, cinnamon and thyme
Topping ingredients
- 1 sheet of puff-pastry, thawed and rolled out to thin
- 1 egg, whisked- to brush on top
- Fresh rosemary to layer over the pastry sheet
1. Prepare the filling
Start by melting the butter in a pan and sauteeing the onion for 5-7 minutes. Add in the cubed vegetables and toss together for another few minutes before mixing in the spices and the flour
2. Pour in the liquid and simmer
Pour in the vegetable broth and milk, then cover the veggies and simmer over a low flame for 10-15 minutes
3. Mix in the beans and kale
Toss in the canned white beans and shredded kale. Taste and adjust salt as needed.
4. Top with puff pastry
Roll on the puff pastry so that it’s large enough to fit over the filling. Cover the veggies fully, overlapping the edges if needed. I like to add a few sprigs of fresh rosemary onto the pastry before brushing with whisked egg
5. Bake until browned
Poke a few holes into the pastry sheet with a fork, then bake on 400 F for 25-30 minutes, until the pastry has browned
This dish is the perfect weeknight dinner or holiday dish to serve to a crowd. I love that it’s made all in one pan and can be served directly out of the oven.
I used my braiser pan for this recipe which was the perfect stove top to oven to table cookware.
Modifications and substitutions
Here are a few ways to modify this recipe-
Keep it plant-based
Use plant-based butter, non-dairy milk and a vegan puff pastry brand to make this recipe 100% vegan. I love Pepperidge farm for a non-dairy puff pastry option.
Add more protein
You can add in 2 cups of shredded chicken in place of the white beans to add more protein to the recipe
Make it gluten-free
You can swap your favorite gluten-free pie crust or puff pastry sheet for this recipe, and use a 1:1 GF flour blend to make the filling gluten-free
Storing & reheating leftovers
- For best results, reheat leftovers in the oven at 350 degrees F until warm. I like to place the amount I’m reheating into the oven while it preheats so that it fully warms the filling. The oven will keep the crust crisp, but reheating in the microwave is also an option.
- The filling can be prepared a day in advance and refrigerated, then layered with the puff pastry right before baking
- This recipe tastes best the day it’s made, but leftovers can be refrigerated for up to 4 days
More fall recipes to try:
Wild Rice Harvest Salad
Walnut & Butternut Squash Pasta
Butternut Squash Soup
Fall Harvest Pot Pie
Ingredients
- 1 sheet puff pastry thawed
- 1 can white beans drained- cannellini or great northern beans (15 oz)
- 2 sweet potatoes peeled and finely diced (3 cups)
- 2 carrots peeled and finely diced (2 cups)
- 2 cups cubed butternut squash
- 1 yellow onion finely diced
- 2 cups finely shredded kale
- 2 tbsp butter dairy or plant-based
- 2 tbsp olive oil
- 1 1/2 cups low-sodium broth I used vegetable broth
- 1 cup milk of choice
- 1/3 cup all-purpose flour
- 1 tbsp fresh thyme, peeled off the stem
- 1 1/4 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 of rosemary
Directions
- Preheat the oven to 400 F
- Prepare your vegetables by finely dicing the sweet potatoes, carrots and butternut squash to 1/2″ cubes.
- Add the butter to a large braiser pan or oven-safe skillet and melt over medium heat. I suggest a pan that’s at least 12-15″ wide and holds at least 3.5 quarts.
- Add in the diced onion to the butter and cook for 5-7 minutes, stirring occasionally
- Add in the sweet potatoes, butternut squash and carrots and toss together for 3-4 minute.
- Mix in the spices with the 2 tbsp olive oil and fresh thyme, then add in the flour and stir together.
- Pour in the broth and milk and give everything a mix. Cover the pan and simmer on low for 12-15 minutes. After 15 minutes, taste and adjust salt as needed and remove from flame.
- Mix in the white beans and shredded kale then set aside while you prepare the pastry sheet. **If you're preparing this dish ahead of time, you can stop at this step and finish baking with the puff pastry at least 40 minutes before serving. The filling can be prepared and refrigerated up to a day in advance.
- Roll out the puff pastry to thin it out so its large enough to fit over the filling. Cover the filling with the rolled out pastry sheet, overlapping the edges into the pan. I like to place a few sprigs of rosemary on top of the pastry
- Whisk an egg in a small bowl and brush the top of the puff pastry with the egg. Poke a few holes with a fork throughout the pastry sheet.
- Bake for 25-30 minutes, until browned. Let stand for 10 minutes before cutting into it.
- Leftovers can be refrigerated for 4 days. To reheat leftovers, place the amount you want to reheat into the oven while you preheat the oven to 350 F. Let it warm while it reheats and then cook for another 5-10 minutes once the oven is warm.
This was soooo good! Even my 3 year old loved it. Definitely adding to our fall rotation!
I love that! So happy you tried it 🙂