Butternut Squash Pot Pie

This plant-based pot pie is packed with comforting ingredients, making it the perfect dish to serve to veggie-loving friends and family at the dinner table.

Serves: 6Prep: 35 minutesCook: 40 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 6


  • 1 cup plus 3 Tbsp. all-purpose flour
  • 1⁄2 cup yellow cornmeal
  • 1 teaspoon salt, divided
  • 8 tablespoons cold butter, divided
  • 4 tablespoons cold water
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 large carrots, peeled and chopped
  • 1⁄2 teaspoon ground black pepper
  • 1 cup vegetable broth
  • 1 package (10 oz.) Simple Truth Organic™ Butternut Squash
  • 1 can (15.5 oz.) cannellini beans, drained and rinsed
  • 1⁄2 cup heavy cream
  • 1 teaspoon thyme, chopped
  • 1⁄2 cup frozen peas


  • Preheat oven to 400°F. In 2-quart casserole dish, grease with a thin layer of butter. Set aside.
  • In food processor, combine flour, cornmeal, ½ teaspoon salt and 6 tablespoons butter. Pulse until mixture looks like coarse crumbs. Add water, 1 tablespoon at a time, until dough comes together. Flatten in a disk and refrigerate until ready to use.
  • In 4-quart saucepan over medium heat, melt remaining 2 tablespoons butter. Cook onion, celery, carrots, remaining ½ teaspoon salt and pepper, stirring occasionally, 3 to 5 minutes, until vegetables start to soften. Add flour; continue cooking, stirring constantly, 1 to 2 minutes.
  • Slowly add vegetable broth, stirring constantly to avoid lumps. Add butternut squash, beans, cream and thyme; bring to boil then reduce to simmer for 5 minutes. Stir in peas.
  • Transfer to prepared casserole dish.
  • On lightly floured surface, roll out cornmeal dough to fit casserole pan. Place on top, cutting several slits to vent.
  • Bake 28 to 30 minutes, until crust is golden and filling is bubbling. Allow to stand at least 10 minutes before serving.