Pot pie has always been one of my favorite dishes. Over the years, I have made healthier variations of the original fat laden dinner. This may be the best pot pie I’ve ever tasted, let alone made. It’s definitely different from Chicken Pot Pie, it’s a wonderful dish which deserves to stand on it’s own.
Butternut Squash and Lentil Pot Pie
Adapted from Naturally Ella
- 4 oz white whole whole wheat flour
- 2 1/8 oz all purpose flour
- 2 t rosemary
- 1/2 t salt
- ½ c. cold butter, sliced
- 4-5 Tbsp. cold milk
Pot Pie Filling
- 1/2 cup lentils
- 2 cups water
- 2 cups butternut squash, peeled and 1/2″ cubed
- 1 tablespoon olive oil
- 2 tablespoons all purpose flour
- 1 cup veggie broth
- 1 teaspoon dried rosemary
- 1/2 tsp dried thyme
- 1 teaspoon salt
- fresh ground pepper pepper
- In the bowl of a food processor fitted with the dough blade, combine flour, rosemary and salt for crust. Pulse in butter until grainy, pulse in milk until dough ball just forms. Remove from food processor and shape into a ball (without handling the dough too much.) Wrap in plastic and place in refrigerator.
- Preheat oven to 400˚.
- Combine lentils and 2 cups of water together in a pot. Bring to a boil, reduce to a simmer and let cook until lentils have softened and most of the water has been soaked up. Set aside.
- In another pot, heat olive oil of medium-low. Stir in butternut squash and continue to cook for five more minutes or until butternut squash begins to soften. Next, add in rosemary, thyme, salt, pepper and flour, stirring so that the flour covers the butternut squash.
- Stir in cooked lentils and broth. Bring to a boil and stir for one minute then remove from heat and pour into a small casserole dish.
- On a floured surface, roll out dough to create pie crust topping, either round or cut with cookie cutters.
- Brush pie crust with olive oil and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.