Filled with butternut squash, potatoes and swiss chard, and covered with a puff pastry crust, this vegetarian pot pie hits all the right comfort food notes!
winter squash pot pie with swiss chard and chickpeas from Eats Well With Others

For someone who’s supposed to be on a wedding diet, I’ve sure been eating a lot of butter.



Okay so maybe I’m not really on a wedding diet because I’m pretty sure people who are super serious about dieting don’t make three pies in seven days. And eat them.

(Unless you’re my fiance, but I’m secretly trying to make him gain ten pounds so that I look smaller in comparison without actually having to do anything. I’m devious, and I know it.)

But the butter situation has been serious. I won’t even tell you how many pounds of it I started out the weekend with and how many I have now. These lips are sealed.

Unless you come bearing pie. I always have room for one more slice.


I feel like this pie is kind of #PieWeek cheating because it’s savory (and, in the scheme of holiday meals, it’s actually not that bad for you).

I’ve done two other versions of vegetarian pot pie before and while those two were deeeelicious and totally comfort-full, this one feels more Thanskgiving-y somehow? It must be the puff pastry (that stuff just brings out the turkey day in me), although I’m sure all that orange veggie love doesn’t hurt. If you’re still on the hunt for a vegetarian entree to serve at your holiday feast, then

And it’s also my entry into Week 3 of the 12 Weeks of Winter Squash! What have YOU been orange veg-ifying? (PS – did you enter my crazy awesome $500 AMAZON GIFT CARD GIVEAWAY yesterday?? Go do it. Then come back and enter today’s giveaway. K thanks.)


pie week

As if a WHOLE WEEK OF PIE wasn’t a prize enough, all of us ladies who are taking part in #PieWeek will also be hosting some amazing giveaways. Today, we have teamed up with King Arthur Flour (my flour brand of choice…I don’t allow any others into my apartment)  and Cabot (mmmm cheese/yogurt/butter) to provide TWO winners with gift packs that will make pie-making way less stressful and even more delicious.

See the widget below for details on how to enter!

Looking for more Pie Week recipes?
Brown Butter Apple Custard Pie from The Baker Chick.
Bourbon Apple Hand Pies from Nutmeg Nanny
Pumpkin Pie Croutons from Chocolate and Carrots
Mini Pumpkin Pies from Dessert for Two
Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others
Fancy Holiday Chocolate Pecan Pie from Keep It Sweet Desserts
Chocolate Pecan Tart from Bake or Break
Apple Cherry Galette with Kettle Chip Crumble from Country Cleaver


One year ago…Hot Buttered Rum Apple Pie

Two years ago…Avocado Nutella Swirl Muffins, Swiss Chard, Chickpea and Tamarind Stew

Three years ago…Sun-Dried Tomato and Thyme Risotto, Pasta with Tomato-Blue Cheese Sauce

Four years ago…Picadillo

Winter Squash Pot Pie with Swiss Chard and Chickpeas
Filled with butternut squash, potatoes and swiss chard, and covered with a puff pastry crust, this vegetarian pot pie hits all the right comfort food notes!
Yield: 8-12 servings
  • 4 cups vegetable broth
  • 1 small butternut squash or delicata squash, unpeeled, chopped
  • 1 lb fingerling potatoes, unpeeled, cut into 1-inch chunks
  • 1 large bunch red Swiss chard, stems removed, leaves coarsely chopped
  • 1 tsp salt
  • 1½ cups frozen corn
  • 1½ cups cooked chickpeas
  • ¼ cup olive oil
  • 1 onion, quartered and thinly sliced
  • ⅓ cup all purpose flour
  • 4 cloves garlic, minced
  • 1 cup milk
  • 1 sheet frozen puff pastry, thawed
  1. Bring the broth, 4 cups of water, squash, potatoes, and salt to a boil in a large pot. Cover, reduce the heat to medium and simmer for 5 minutes. Add in the swiss chard leaves and corn. Cook for three minutes more. Drain the vegetables, reserving the broth. Stir the chickpeas into the vegetables.
  2. Add oil to the same pot and heat over medium-high heat. Add in the onions and saute for 7 minutes, or until beginning to brown. Add in the flour and garlic and cook, stirring constantly, for 1 minute. Slowly pour 4 cups of the reserved broth into the pot. Cook until the sauce thickens, 5-7 minutes, stirring constantly. Stir in the milk. Stir the sauce into the veggies and season to taste with salt and black pepper. Allow to cool slightly.
  3. Pour the filling into a 9x13-inch baking pan. Gently roll out the puff pastry to the size of the baking dish and place over the filling, pressing around the edges to seal. Score four diagonal lines into the puff pastry.
  4. Bake at 375 for 45-60 minutes, or until the top of the crust is golden brown. Allow to cool for 10 minutes before serving.
Adapted from Vegetarian Times
Nutrition Information
Serving size: ⅛th of recipe


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74 Responses to Winter Squash Pot Pie with Swiss Chard and Chickpeas #PieWeek #GIVEAWAY

  1. […] Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others […]

  2. […] Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others […]

  3. […] Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others […]

  4. Delicious looking pot pie – very hearty and filling with all those veggies!

  5. I so need to make this! And while you don’t need to lose an ounce for your wedding, I do like the idea of fattening up the boy to look smaller haha. When I went on my wedding diet Matt lost a ton of weight… I was not pleased.

  6. A savory pie for Pie Week? Brilliant! Can’t wait to try this one.

  7. Trisha says:

    There’s something inherently comforting about pie. I like that this one is filled with veggies though. Also, it’s probably wayyy too early to start wedding dieting, and I agree. Fattening the boy up is a better idea. 🙂

  8. debbie says:

    I really like this recipe and think I will make this as a side dish for Thanksgiving……

  9. Mmmm, what an incredible looking pot pie! Love that it’s on the healthier side yet totally serves as a comfort food still. And what a fun giveaway – KAF and Cabot are two of my favorites! I always have products from both companies in my kitchen 🙂

  10. I love pot pies and this winter version is Awesome. You don’t need to lose an ounce for your wedding…but I do love the sound of fattening up the boy :p

  11. Susan says:

    Pies are totally on wedding “diets” when the include this many vegetables, so you are all good and stop counting the butter. Just let it be!

  12. patsy says:

    There is an Irish pub not too far from me that tops their chicken pot pie with puff pastry… and it is truly the best way to top a pot pie! I’ve never attempted to make it at home, but since having it with puff pastry and seeing your recipe, I think it might be something I make in the coming weeks… total comfort-full is such a perfect way to put it!

  13. YAY pie week! Such a fabulous giveaway!!

  14. First of all I love #pieweekproblems Haha. Also- I am glad you made a savory pie- it will help balance out my sugar coma!! 🙂 This pie looks so comforting and delicious!

  15. I love that you added a bit of savory to our week! I, too, have been suffering similar #pieweekproblems. It’s a tough job, right?

  16. This sounds fantastic. I love the idea of turning all these amazing flavors into a pot pie.

  17. Joanne, we love anything with Swiss chard and this looks so amazing too! We love all the recipes you posted with swiss chard. thanks for the awesome giveaway too!

  18. […] Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others […]

  19. […] Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others […]

  20. SallyBR says:

    You look great, don’t worry about losing a single pound! You are super healthy and strong, that’s what matters!

    of course, fattening up The Boy is a great plan, but he doesn’t need to know about it 😉

    awesome looking pie! I must say that when I want to lighten up a pie, I resort to phyllo dough brushed with olive oil instead of butter. Maybe it shaves a total of 23 calories off, but psychologically is a wonderful move 😉

  21. I’d want to eat pie every single day of my life if all looked as delish as this one… this sounds amazing and it’s making me drool 😉

  22. A savory pie is not cheating!!! It’s awesome. And eat up! It’s the one time of year when it’s perfectly acceptable to eat excessively. I hate all this “stay healthy for the holidays” bullshit!

  23. #pieweekproblems… hashtag of the year!! You’ve just gone and changed my views on pot pie forever, and in the best way possible. Forget any meat….winter squash + chard situation is officially my ultimate pot pie!

  24. Jessie says:

    Swiss chard in a pot pie is amazing – your ideas are always so fresh and delicious, Joanne! Is the.boy reading your posts? Have your evil plans reached his ears?? Bwah haha!!!! >:D

  25. Savory pies are the most undervalued of the pies – but I think they are ALWAYS some of the BEST!! This looks heavenly!

  26. Excellent vegetarian comfort food, Mmmmm!

  27. Lynn Maxwell says:

    I love a pot pie. This one looks so good!

  28. Christine says:

    Seriously delicious looking! No where near as poundage-adding as a sweet pie. Had to laugh about fattening up the.boy. Good plan!

  29. Pam says:

    Pot pies are my favorite comfort food but I’ve never tried a vegetarian one. It looks like I need to change that ASAP!

  30. Chickpea, Swiss chard, winter squash….this is one perfectly healthy and moreish pot pie!

  31. Teffy says:

    Looks so delicious and wintery!
    Quite a good idea to just place the puff pastry on top like that!

    { Teffys Perks Blog } X

  32. Kate says:

    I go through ridiculous amounts of butter, sugar, and eggs during the holidays.

  33. Holy moly. This is dinner. Like, tonight. Thank you for saving my Monday.

  34. My kind of pie for sure!
    Good luck, men don’t gain weight! 😉

  35. Hellooooo big ole pan full o’ comfort. I want to just snuggle up inside this pot pie and never leave!

  36. Beth says:

    That’s one pie that I’d feel totally good about eating. So delicious!

  37. Tracey says:

    I love that you did a savory pie! I’m only slightly embarrassed to admit that savory options didn’t even enter my mind when I was considering pie week recipes lol 🙂 Can’t wait to join in with you guys later this week!

  38. This is the ultimate comfort food may I please eat this delicious pie 😀


  39. oooh looks so delicious.. i’m always scared to buy the frozen pot pies cuz of all the fat and crap in it, omg, a homemade version looks amazing!!!

  40. me thinks your cute little figure can handle all the butter intake.

  41. Velva says:

    I never grow tired of pie savory or sweet. This is beautiful you would never know that there was butter involved.


  42. No such thing as too much pie. More importantly, am I the only one who noticed The.Boy became fiance? 😀 😀

  43. I haven’t made a pot pie yet this fall, and this is a good reminder that I need too! Because this is a whole lot of comfort food deliciousness. 🙂

  44. Hotly Spiced says:

    You’re going to look gorgeous in your wedding dress no matter what size you are. That sure is a lot of pie baking. None going on down here in Oz. This is a great looking vegetarian pie xx

  45. You know that there are absolutely zero calories in pie crust if you eat it with vegetables, don’t you?!

    Looks wonderful, and would definitely make a great Thanksgiving dish.

  46. Chickpeas! I love chickpeas. This pot pie definitely sounds delicious!

  47. I love the idea of a savoury pie, it looks so comforting and delicious. I think fattening up the boy is a perfect plan 🙂

  48. Monet says:

    I ADORE pie. I can never resist a slice (sweet or savory). This looks especially comforting, Joanne. Thank you for sharing!

  49. Kiki says:

    I’m going to make this for dinner tomorrow and I just wanted to clarify before I do, is the peel left on the butternut squash? The squash in the picture looks peeled but that may just be the positioning of the pieces. Thanks!

    • joanne says:

      Yes! The peel is left on! You are free to peel it, if you like, though. It’s just easier to not, but it’s totally up to you!

      • Kiki says:

        Taking a more careful look through the pictures you posted, it’s pretty clear that you left the peel on the squash, sorry about that!
        I made this last night and it is great; savory, satisfying, comfort food. The fact that it’s a pot pie makes it feel like more of a main dish than other vegetarian recipes I’ve tried in the past. I’ll be serving this on Thanksgiving to my vegetarian friends. No holes on their plates this year, thanks!

  50. Joanne – always love seeing all the vegetarian creations in your kitchen – this one sounds nice and hearty!

  51. i’m totally down for a savory pie recipe since I have also made and eaten three pies over the past week.

  52. ramblingtart says:

    This looks so nourishing and hearty, luv. 🙂

  53. It looks so creamy and delicious Hoping this magically appears on my dinner table this week!

  54. Veronica says:

    I really am about to cry b/c I don’t have this beautiful pie in front of me to devour. *sob* I’m pinning it but I know I won’t get around to making it b/c I am so busy! *sob* JOANN COME COOK FOR ME!! LOL. Congrats again on the engagement – I’m just so thrilled for you!!

  55. I love puff pastry pot pies! And I agree that they’re actually health really, because there’s normally so much goodness hiding under the pastry lid 🙂 This one definitely falls into that category – what a great filling mix. I’ve never tried a pot pie with chickpeas but next time that will be happening for sure!

  56. Emma says:

    This is totally a healthy pie. I’d say I’d be happy to just eat that yummy stew but if there’s the option of puff pasty I’m not going to say no!

  57. Chris says:

    This cool weather has us on a pot pie kick.

  58. cquek says:

    looks tasty!
    i always loving a generous portion like this…hahaha

  59. tigerfish says:

    What a wholesome healthy pie!

  60. ha i am always trying to fatten ryan up so i feel your pain 🙂

  61. Now this is a pie I could never pass up. I love all the winter veggies. It looks so warm and comforting!

  62. Reeni says:

    This is a reminder I haven’t made one pot pie yet. Not OK when staring at this crusty beautiful specimen of a pie! I love every bit of it.

  63. Shannon says:

    oh my, my favorite ingredients AND puff pastry? yum 🙂

  64. I love a good pot pie and this one looks like it is a winner.

  65. sandra says:

    that’s the key – puff pastry for the top and leave off the bottom. My husband is a pot pie fiend and now I can make it for him… we’ll have lots of opportunity to make these coming up, what with all that left over in our near futures.

  66. […] Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others […]

  67. Pot pies are one of the ultimate comfort foods and this one looks great!

  68. Ashley says:

    L-O-V-E your veggie pot pies. This one looks awesome – love the mix of chard and squash.

  69. I don’t think I’ve ever made a savory pie before. This may just have to be my first one. It was a pleasure participating in pie week with you, Joanne!

  70. […] Winter Squash Pot Pie with Chickpeas and Swiss Chard from Eats Well With Others […]

  71. Lynne says:

    Unpeeled squash? Honest? Boy, if that works it would be a great time savor.

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