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
Recipe by Joanne Eats Well With Others at