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Fall Harvest Pot Pie Recipe

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This comforting Fall Harvest Pot Pie features a hearty filling of sweet potatoes, carrots, butternut squash, kale, and creamy white beans, all seasoned with warm spices and fresh herbs. Topped with flaky puff pastry and baked to golden perfection, it's the perfect cozy dish to enjoy during the autumn season.

Ingredients

Filling

  • 1 can white beans (15 oz), drained (cannellini or great northern beans)
  • 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 (vegetable broth recommended)
  • 1 cup milk of choice
  • 1/3 cup all-purpose flour
  • 1 tbsp fresh thyme leaves, stripped from stems
  • 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
  • 1-2 sprigs rosemary

Topping

  • 1 sheet puff pastry, thawed
  • 1 egg, whisked (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the pot pie.
  2. Prepare Vegetables: Peel and finely dice the sweet potatoes, carrots, and butternut squash into approximately 1/2-inch cubes for even cooking.
  3. Sauté Onions: In a large braiser pan or oven-safe skillet (12-15" wide, minimum 3.5 quarts capacity), melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally until softened and translucent.
  4. Add Root Vegetables: Add the diced sweet potatoes, butternut squash, and carrots to the pan. Toss everything together and cook for another 3-4 minutes to lightly soften the vegetables.
  5. Season and Thicken: Combine the garlic powder, cinnamon, black pepper, turmeric, and fresh thyme with olive oil and add to the vegetables. Stir in the all-purpose flour to coat the vegetables evenly and start the thickening process.
  6. Add Liquids and Simmer: Pour in the vegetable broth and milk, stirring thoroughly to combine into a smooth sauce. Cover the pan and let the filling simmer gently on low heat for 12-15 minutes, allowing the flavors to meld and vegetables to become tender. Adjust salt to taste after simmering.
  7. Incorporate Beans and Kale: Stir in the drained white beans and shredded kale until evenly distributed and just warmed through. Remove the pan from heat and set aside while preparing the pastry.
  8. Prepare Puff Pastry: Roll out the thawed puff pastry sheet if needed to fit your skillet. Place the puff pastry over the filling in the skillet, trimming any excess dough and sealing the edges if desired. Brush the top of the pastry with the whisked egg to promote golden browning.
  9. Bake the Pot Pie: Place the skillet in the preheated oven and bake for approximately 25-30 minutes or until the puff pastry is golden brown and puffed up.
  10. Serve: Let the pot pie cool for a few minutes before slicing and serving. Garnish with fresh rosemary sprigs if desired.

Notes

  • The filling can be prepared and refrigerated up to a day in advance; simply add the puff pastry topping and bake fresh when ready to serve.
  • Use an oven-safe skillet that can withstand baking temperatures to avoid transferring the filling.
  • For a dairy-free version, use plant-based butter and milk alternatives such as almond or oat milk.
  • Adjust seasoning to taste after simmering the filling to better suit your preference.
  • Ensure the puff pastry is fully thawed before using to achieve proper puffing during baking.

Find it online: https://miracooking.com/fall-harvest-pot-pie-recipe/