This easy vegetarian pot pie is a healthy winter meal made with lentils and mushrooms, and no peas! It’s comforting and filling with a hearty, earthy, flavor.
Pot pies are pretty much the epitome of winter comfort food. Creamy insides, flaky crust, steaming from the oven, it doesn’t get much better than that!
This vegetarian pot pie is packed with good for you ingredients like lentils and mushrooms, and doesn’t need a bunch of heavy cream to make it feel like a luxurious dish. As the pie cooks, the lentils break down a little more to create an ultra creamy texture. Even better, this pot pie goes from the stove to the oven all in one skillet which means less dishes for you. Always a win.
Also, I definitely used store bought pie crust for this. I love making my own crusts, but sometimes you just need the shortcut. If you happen to be one of those super bakers that keep pie crusts stocked in your freezer, I highly recommend pulling one out for this pie. If you don’t have the energy to make one more thing, go ahead and take the shortcut.
Why are lentils so good for you?
Lentils are high in fiber, which may aid in lowering cholesterol and helps stabilize blood sugar. They are also packed with slow release complex carbohydrates, so you feel fuller longer. Lentils are also high in protein, so they make a great alternative for vegetarians and vegans trying to fit more protein into their diets.
I love using lentils to remake classics into a vegetarian dish, and this lentil pot pie is no exception. It is rich and creamy, and super filling.
How to Make Lentil Pot Pie
Don’t be thrown off by the long ingredient list and directions. This pot pie couldn’t be easier and includes a lot of pantry staples. We start by cooking the lentils, you can do this in a pressure cooker or on the stove. While the lentils are cooking, start sauteing carrots, onions, and celery. This mixture is typically referred to as a mirepoix and is used as a base in tons and tons of soups and other dishes.
While the mirepoix is cooking away, dice a medium potato (yukon gold or russet is fine here), and slice baby bella mushrooms. Baby bellas have much more flavor than white, so I highly recommend going for those at the store. Add the potatoes and mushrooms to the skillet along with sage, thyme, and salt. Cook all this together for a few minutes, then add the flour and cooked lentils. The flour needs to cook for a few minutes to get rid of that raw flour taste, then we add the butter and the remaining liquids: vegetable broth and milk. We’re going to simmer this for a few more minutes until the mixture starts to thicken.
Top the entire skillet with your pie crust (it doesn’t have to be perfect, as you can see I was really going for the rustic look), and make sure to cut some slits in the crust to let steam release. Brush the crust with egg wash or milk to get a nice golden brown color. 35 minutes in the oven and you’ve got yourself a savory vegetarian pot pie that is sure to hit the spot.
Let me know in the comments if you make this pot pie! And be sure to subscribe to our mailing list to get an email when there is a new post.
Lentil Pot Pie
This lentil pot pie is a vegetarian dream in comfort food. Hearty, creamy, and nutritious, this pot pie will warm you up on even the coldest nights this winter!
- 1 pie crust store-bought or homemade
- 3/4 cup brown lentils
- 1 cup water or vegetable broth
- 2 carrots
- 2 celery stalks
- 1 small yellow onion
- 1 clove garlic minced
- 2 tbsp olive oil
- 8 oz baby bella mushrooms
- 1 medium potato
- 2 tsp dried sage
- 2 tsp dried thyme
- 1 tsp salt
- 2 tbsp butter
- 1/4 cup flour
- 2 cups vegetable broth
- 1/2 cup milk
Take out your pie crust so it can come to room temperature before you use it. Preheat the oven to 350.
Cook the lentils: In a pressure cooker, combine the lentils and water and cook on high for 5 minutes. On the stove, use 1 cup of liquid and 3/4 cup lentils. Bring water and lentils to boil, cover, lower the heat and let simmer for 15 minutes or until tender.
While the lentils are cooking, chop the carrots, celery, and onion and add to a 12" cast iron skillet or other oven safe skillet with 2 tbsp olive oil over medium low heat. While these cook, peel and dice the potato and slice the mushrooms.
Add the minced garlic, potato and mushrooms to the skillet. Cook for 2-3 minutes and add sage, thyme, and salt. When the mushrooms start to look tender, add the 2 tbsp butter. Sprinkle 1/4 cup flour over the mixture and stir to coat. Cook for 2 minutes to get rid of the flour taste.
Add the cooked lentils along with 2 cups vegetable broth and 1/2 cup of milk. Stir gently and let the mixture simmer until it starts to thicken, about 5 minutes.
Roll out the pie crust to at least 12 inches to cover the entire skillet. Gently lay the crust over the filling and cut slits in the crust to let out steam. You can make a fancy edge if you want, or leave it rustic looking. Brush the crust with milk or egg wash to achieve a nice golden brown color.
Transfer the skillet to the oven and bake for 35 minutes, until the crust is golden brown and filling is bubbly. Remove from oven, let cool slightly and slice and serve.
- Nutrition information is approximate according to an online calculator, calculated for 6 servings.
- If you don't like mushrooms, feel free to leave them out and add in a second potato.