Harvest Pot Pies

Harvest Pot Pie with the crust broken open by a spoon to show the filling.

5 from 1 vote

These single-serve vegan harvest pot pies are the perfect main dish for holidays and special occasions! They’re filled with a hearty mix of chickpeas, kale, and butternut squash simmered in a creamy, herbed white wine sauce, then topped with a flaky puff pastry crust. Elegant, comforting, and surprisingly easy to make!

Prep Time20

Cook Time55

Total Time1 15

Course: Entree, Main

Cuisine: American

Servings:

Calories: 632kcal

Author: Alissa Saenz

Ingredients

2 tablespoons vegan butter
½ cup chopped shallot (about 1 medium shallot)
3 garlic cloves, minced
¼ cup all-purpose flour
½ cup dry white wine
2 cups vegetable broth
1 (14 ounce/414 ml) can full-fat coconut milk
4 cups diced butternut squash (½-inch, about 1 medium squash)
1 medium bunch curly kale, stems removed and leaves cut into bite-sized pieces
1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
1 tablespoon finely chopped fresh rosemary
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon finely chopped fresh sage
¼ teaspoon ground nutmeg
1 ½ teaspoons salt, or to taste
Black pepper, to taste
12 ounces frozen vegan puff pastry (thawed, 1 ½ sheets)
2 tablespoons unflavored and unsweetened non-dairy milk

US Customary - Metric

Instructions

Make the filling first. Melt the vegan butter in a large pot over medium heat. Add the diced shallot. Cook the shallot for about 5 minutes, stirring occasionally, until it starts to soften.
Add the garlic and flour. Stir the mixture so that the flour coats the shallot, then cook everything for about a minute, stirring constantly.
Stir in the wine. It will form a thick paste when it mixes with the flour. Cook the mixture for 2 to 3 minutes, stirring constantly. The paste will thicken slightly.
Begin stirring in the broth, adding a bit at a time and stirring vigorously to break up any clumps.
Once all of the broth has been added, stir in the coconut milk, butternut squash, kale, chickpeas, rosemary, and thyme. Raise the heat and bring the liquid to a boil, then lower the heat and let the mixture simmer for about 20 minutes, stirring occasionally until the sauce has thickened a bit and the squash is very tender.
Remove the pot from heat. Stir in the sage, nutmeg, salt, and pepper (Note 1).
Preheat the oven to 400°F.
Divide the filling between six 12-ounce ramekins, making sure not to overfill them (Note 2).
Cut the puff pastry into six equally sized squares. You should be able to cut your full sheet into four squares, and your half sheet into two squares.
Drape each puff pastry square over a ramekin. Make sure it covers the entire top of the ramekin — if not, you can roll it or stretch it a bit with your hands. Press the puff pastry firmly over the edges of the ramekin, letting the corners drape down the sides. Optionally, crimp the edges with a fork. Cut a few slits in the top of each pie, then brush the pastry with non-dairy milk.
Place the ramekins on a baking sheet, then transfer the baking sheet to the oven. Bake the pot pies for about 20 minutes, until the filling bubbles up into the ventilation holes and the crust is golden brown.
Place the ramekins on a cooling rack when they come out of the oven and let them sit for 5 to 10 minutes before serving.
Serve warm and enjoy.

Notes

The filling can be made up to two days in advance and refrigerated. Warm it up on the stove before assembling the pot pies.
The filling should sit about a half inch below the rim of each ramekin. If you have extra filling, use it to make additional pot pies, or enjoy it alone as a stew.

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