Lentil Veggie Pot Pie with Sweet Potato Crust

Looking for a delicious vegetarian dish to cook up for Thanksgiving? Look no further! Kelly Jones, MS, RD, CSSD has you covered!


Lentil Veggie Pot Pie with Sweet Potato Crust

Serves 8-10. Contains Eggs.

Sweet Potato Crust Ingredients:

  • 2 C whole wheat pastry flour
  • 1 1/4 C organic 00 flour (or unbleached all-purpose)
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 C (2 sticks) vegan butter, cut into pieces, cold*
  • 1 large egg
  • 1/2 C unsweetened soy milk
  • 1 C sweet potato puree (from large baked sweet potato)

Filling Ingredients:

  • 2 Tbsp vegan butter*
  • 1 medium onion, diced (about 1 1/4 C)
  • 3 cloves garlic, minced
  • 1/4 C organic 00 flour (or unbleached all purpose)
  • 4 C unsweetened soy milk, warm
  • 6 ounces mixed mushrooms, finely chopped (I used cremini & baby bella)
  • 2 large carrots, finely diced
  • 1 medium leek, quartered lengthwise and thinly sliced (about 1 1/4 C)
  • 1 1/2 C frozen peas
  • 3 C cooked (or low-sodium canned) lentils
  • 1 tsp thyme
  • 1 tsp crushed red pepper
  • 1/2 tsp freshly ground black pepper
  • 1 egg beaten as egg wash for crust

*can use grass-fed butter if not vegan; if you use coconut oil, let me know how it is in comments!


  • For crust, in a large bowl stir flour, salt and pepper together before cutting in the butter. The mixture should form a course meal. Whisk the egg, soy milk and sweet potato together before adding to the flour mixture. Stir well with a rubber spatula until well incorporated. Pour mixture on a floured surface and need until dough is no longer sticky and slightly smooth. Form a ball and flatten before wrapping in plastic and placing in the refrigerator. Chill for at least 2 hours.
  • Preheat oven to 375 degrees as you prepare the filling.
  • Melt butter in a medium-large saucepan over high heat. Add the onion, cover and let cook about 5 minutes, until soft. Add garlic and cook an additional minute. Add carrots and leeks plus 1/2 C of the soy milk, stir, and cover for 5 minutes.
  • Add the flour to the mixture and stir occasionally until a light brown color is formed. Then, slowly whisk in the rest of the milk and reduce heat to medium. Add thyme and peppers. Cook 20-30 minutes, until thickened. If it becomes too thick, add extra milk or water to thin.
  • Once thickened, add the peas, mushrooms and lentils. Stir well and reduce to a simmer.
  • Cut dough in half and roll each half separately on a floured surface to about 1/8 inch thick. Cut circles slightly larger than the ramekin tops (mine are 4×2.5 inch).
  • Fill bowls or ramekins 3/4-7/8 full and cover with dough rounds. Press around edges to seal and cut several small slits in the center of the dough for ventilation.
  • Place the bowls on a baking sheet and bake until crust is golden brown, about 18 minutes for 4 inch ramekins. Let sit 5 minutes before serving.

Kelly Jones, MS, RD, CSSD, LDN, is a board-certified sports dietitian in the greater Philadelphia area. As a media spokesperson, speaker, consultant, and nutrition coach, her expertise lies in performance nutrition, fitness club programming, and intuitive eating. Kelly is the co-creator of the virtual course Fit Fueling: Mindful Eating for Active Females. Visit Kelly's blog for recipes, fitness nutrition tips, and more. Connect with Kelly on TwitterInstagram, and Facebook.

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