Lentil Pot Pies

Growing up, chicken pot pies were the ultimate comfort food. Now that I’m grown, and currently not eating meat, lentil pot pies are the ultimate comfort food.

These Vegetarian Lentil Veggie Pot Pies are healthier and more flavorful than the ones you remember from your childhood!

And even though I replaced the chicken with lentils and exchanged the pie shell for a simple puff pastry top (if you don’t have puff pastry, just top with a biscuit!)…

I’m gonna let you in on a little secret: It still tastes just as good!

Lentil Pot Pies

by Lindsay L

Prep Time: 20 min

Cook Time: 20 min

Keywords: bake saute entree vegetarian healthy low-carb lentils vegetables


Ingredients (3 pot pies)

  • 1 Tbsp butter
  • 2 cloves garlic, minced
  • 3 cups vegetables, diced
  • 1 ½ c lentils, cooked
  • 1 ½ c low-sodium vegetable broth
  • ½ c skim milk
  • black pepper, to taste
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 2 Tbsp flour
  • 1 sheet puff pastry


1. In a large skillet, saute the butter, garlic and veggies over medium high heat until just tender.

2. Add lentils and heat through.

3. Sprinkle flour over lentil and veggie mixture, add broth, milk and spices and stir to combine.

4. Bring the mixture to a boil, reduce heat and let simmer for about 10 minutes or until sauce thickens slightly.

5. Lay the puff pastry sheet flat on a cutting board, turn a ramekin upside down and press lightly to make circles. Cut out two circles and two squares and set aside.

6. Grease 3 ramekins and divide mixture evenly among them. Top two with circles of puff pastry and one with a leftover square. Make two slits in the middle of each pastry to let steam out.

7. Bake at 375 degrees F for approximately 20 minutes, or until puff pastry is golden brown.

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These Vegetarian Lentil Veggie Pot Pies are healthier and more flavorful than the ones you remember from your childhood!

What’s your favorite comfort food?

Happy Weekend!

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. Yum – these look amazing! Love the creative veggie spin on this classic comfort food. I’m a big fan of pot pies too, but homemade mac and cheese is my #1 comfort food. :)
    Molly@hungryhungryrunner.com recently posted..Too Rich or Too Tan

  2. That looks fantastic! I am a meat eater, but I do love lentils and will often make lentil loaf, and sloppy sallys just because I love lentils.
    My favorite comfort food would be homemade mac and cheese and meatloaf. YUM!
    Hannah Hawley (@sirenical) recently posted..Review: Deadly Sanctuary

  3. Those look delicious. I hope you post a recipe:) Mac and cheese is my ultimate comfort food.
    Lindsay @ biking before bed recently posted..Drowning in Apples

  4. what a great use of lentils. i have some that i need to use up and this would be a great way to do it.
    surlykitchen recently posted..Spicy Hot Bloody Mary

  5. I LOVE it! Now to figure out how to make a vegan puff pastry….
    Sarah @ The Smart Kitchen recently posted..Thinking Outside of the Burger

  6. looks amazing! my favorite comfort food is mac & cheese OR grilled cheese + tomato soup. :)

    i miss you, my dear. i owe you an email!
    sarah (sarah learns) recently posted..fashion (ish) friday + orlando recap

  7. Yum! This looks so good! I love pot pies, and I love lentils. Winning combo!

  8. Oooh sounds good. And I like simple! I made a lentil shepherd’s pie awhile back that was delish.
    Kaitlyn@TheTieDyeFiles recently posted..Single Serve Pear Cobbler

  9. looks great!
    Sarah K. @ The Pajama Chef recently posted..Pumpkin, Sausage, and Spinach Lasagna

  10. Oh this looks so delicious!!

  11. I’m a “lentil beginner” – meaning I want to incorporate them into our meals but not sure where to start. This recipe looks delicious!

    I have seen different kinds and various colors. What would you suggest I start with and whats the water:lentil ratio and cooking time?
    susan in alaska recently posted..Spicy Black Bean and Corn Salad

    • i usually buy green lentils! the red ones don’t hold their shape as well when you cook them but they’re good for soups. the ratio is 2 cups water to 1 cup lentils. you don’t need to soak them and usually mine take about 15 min to cook. bring to a boil then simmer for 15 min, check by tasting them and cook until they’re soft enough for you!

  12. What kind of veggies did you use? I’m used to carrots, green beans, and peas in a pot pie.


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