Real Recipes From Real Home Cooks ®

butternut squash pot pie

★★★★★ 2
a recipe by
Emily Glover
Lawrence, KS

This is my all-time favorite vegetarian entree. It has all the goodness of my childhood chicken pot pie, with a healthy twist. Read more about it on

Blue Ribbon Recipe

On a cold day who doesn't love a pot pie? This butternut squash pot pie is an absolutely comforting winter recipe. The roasted butternut squash has a mild and sweet flavor. it's mixed with a medley of veggies and folded into a creamy herb sauce. When baked, the pot pie develops a rich herb flavor that pairs nicely with the flaky crust. This pot pie recipe is a fun way to serve butternut squash. No one will realize it's a vegetarian dinner.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4-6
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For butternut squash pot pie

  • 1 c
    whole wheat flour
  • 1 c
    all-purpose flour
  • 1/4 tsp
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    drie oregano
  • 1 pinch
    black pepper
  • 1/4 tsp
    granulated sugar
  • 1/4 c
    cold vegan margarine
  • 1/4 c
    olive oil, extra virgin
  • 1/3 c
    cold water
  • 1 md
  • 1/4 c
    cold vegan margarine
  • 1 Tbsp
    whole wheat flour
  • 3/4 c
    vegetable broth
  • 1 Tbsp
    evaporated milk
  • 1 Tbsp
    white wine (optional)
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried rosemary
  • pinch
    salt and pepper
  • 1 md
    butternut squash
  • Tbsp
    olive oil, extra virgin
  • pinch
    salt and pepper
  • 1 pkg
    mixed frozen vegetables (16 oz)

How To Make butternut squash pot pie

Test Kitchen Tips
Since it has wheat flour, the crust dough will be crumbly at first. We rolled it to 1/8" thick.
  • Flours, salt, thyme, oregano, pepper, and sugar in a bowl.
    CRUST: In a medium-sized bowl, whisk together the flours, salt, thyme, oregano, pepper, and sugar.
  • Flour mixture, oil, and butter in food processor.
    Pour into a food processor. Add butter and olive oil. Pulse until the flour is crumbly.
  • Adding water to the food processor.
    Add in water and pulse until the dough pulls away from the sides of the food processor.
  • Kneading dough.
    Turn the dough out onto a floured sheet and knead it into a ball.
  • Dough wrapped in plastic wrap.
    Wrap in plastic wrap and refrigerate. Note: This can be done up to five days in advance. This also makes more crust than absolutely necessary.
  • Cubed butternut squash with olive oil, salt, and pepper.
    FILLING: Toss the butternut squash with enough olive oil to lightly coat. Season with salt and pepper.
  • Roasting the butternut squash.
    Spread on a greased baking sheet and roast in a 400 degree oven for 40 minutes, stirring halfway through.
  • Melting the buttery spread.
    SAUCE: In a medium-sized saucepan on medium heat, melt the buttery spread.
  • Cooking the onions.
    Add in the onion and cook. Stir occasionally until the onion is translucent.
  • Flour added to the cooked onions.
    Add in the flour and stir continuously for one minute.
  • Whisk in vegetable broth.
    Slowly pour in the vegetable broth, whisking continuously.
  • Evaporated milk, white wine, thyme, and rosemary added.
    Add in evaporated milk, white wine, thyme, and rosemary. Stir and reduce heat to medium-low. Allow mixture to simmer for 7-10 minutes, stirring occasionally. Season with salt and pepper.
  • Mix the roasted butternut squash with the steamed vegetables.
    In a large bowl, mix the roasted butternut squash with the steamed vegetables.
  • Stir in sauce.
    Stir in the prepared sauce.
  • Mixture poured into a casserole dish.
    Pour the mixture into a casserole dish (10-inch deep pie plate or square dish).
  • Rolling out the crust.
    On a floured surface, roll out the dough so that it is large enough to extend slightly over the edges of the dish.
  • Crust placed over the casserole dish.
    Carefully place the dough over the dish.
  • Edges crimped and a slice cut into the crust.
    Crimp edges down with a fork. Slit a hole in the middle of the dish, so that steam is able to escape.
  • Baking the pot pie.
    Bake in a 375 degree oven for 18-20 minutes or until the crust is lightly browned.