Name: Loaded Butternut Squash Pot Pie Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 cups cubed butternut squash; 1 cup sliced carrots; 1 cup chopped gold potatoes; 6 cups Swanson Vegetable Broth; 1 sweet onion, diced; 1 cup shredded brussels sprouts; 3 garlic cloves, minced; 1 teaspoon salt; ½ teaspoon freshly cracked black pepper; 3 tablespoons chopped fresh sage; ¼ teaspoon fresh ground nutmeg; 8 tablespoons unsalted butter; ½ cup flour; ⅔ cup half and half; 3 tablespoons finely grated parmesan cheese; 3 tablespoons finely grated parmesan cheese (for topping); 1 sheet prepared puff pastry; 1 egg + 1 teaspoon water, lightly beaten; 1 bunch fresh sage leaves

If you love comforting, hearty dishes with a veggie-packed twist, you’re going to adore this Loaded Butternut Squash Pot Pie Recipe. It’s a deliciously cozy meal that’s perfect when you want something a little special but still easy-going enough for a weeknight dinner. I absolutely love how the natural sweetness of butternut squash pairs with savory brussels sprouts and a flaky sage-infused puff pastry crust — it’s pure comfort food at its finest. Keep reading because I’m sharing all my best tips to help you nail this showstopper every time!

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Why You’ll Love This Recipe

Veggie-Packed Goodness: This pot pie is loaded with healthy vegetables, making it a hearty, satisfying meal.
Flaky Puff Pastry Crust: The sage and parmesan-topped crust adds a gourmet touch that’s surprisingly simple to achieve.
Comfort Food Made Easy: From prepping to serving, this recipe is straightforward and perfect for both beginners and seasoned cooks.
Perfect for Any Season: Whether it’s chilly fall nights or a cozy winter dinner, this recipe hits the spot.

A white rectangular baking dish filled with a golden-brown pie crust that has a braided edge on the top and right sides, topped with fresh green sage leaves scattered across the surface. The crust has a crispy texture with some darker baked spots along the edges. A section in the bottom right corner is missing, revealing a creamy filling with visible chunks of orange sweet potato, small pieces of carrot, and herbs, all mixed in a thick sauce with black pepper specks. The dish rests on a white marbled surface with a striped cloth napkin underneath, and a woman’s hand is holding a piece of the crust on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work beautifully together—the sweetness of butternut squash and carrots balances the earthy richness of the brussels sprouts and potatoes, while the sage and parmesan add that unforgettable savory touch. When shopping, pick fresh, firm produce and a good-quality puff pastry for the best results.

Butternut squash: Choose a firm, medium-sized squash for sweeter, tender cubes.
Carrots: Fresh carrots lend a mild sweetness and great texture in the filling.
Gold potatoes: These hold up nicely without getting mushy, adding heartiness.
Swanson Vegetable Broth: Using a good broth elevates flavor and makes the filling extra tasty.
Unsalted butter: For cooking the veggies and roux; control the saltiness of your dish this way.
Sweet onion: Adds softness and subtle sweetness when sautéed.
Brussels sprouts: Shredded for a slightly crunchy and savory note.
Garlic cloves: Minced to give that aromatic depth we all love.
Salt and freshly cracked black pepper: Essential seasonings to enhance every layer of flavor.
Fresh sage: Both chopped for the filling and whole leaves for garnish—this herb really brightens the dish.
Flour: For creating the roux to thicken the filling perfectly.
Half and half: Adds creaminess without being too heavy.
Parmesan cheese: Grated finely, it adds a lovely umami kick in the filling and on top.
Fresh ground nutmeg: Just a pinch brings warm, subtle spice to balance the creaminess.
Prepared puff pastry sheet: Use thawed, high-quality puff pastry for the best flaky crust.
Egg + water: For that shiny, golden egg wash on the crust.
Fresh sage leaves: Pressed into the pastry top for aroma and a beautiful presentation.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Loaded Butternut Squash Pot Pie Recipe my own depending on what I have on hand or who’s joining me at the table. You can make simple swaps or additions that still keep that cozy, loaded feel.

Vegetarian Variation: I sometimes swap the vegetable broth for mushroom broth for a deeper earthiness, which makes this dish incredibly rich without any meat.
Protein Add-In: Adding cooked, shredded chicken or turkey is a great way to bulk it up; just toss it in when you add the vegetables to the filling.
Dairy-Free Version: Replace half and half with coconut cream and omit parmesan or use a plant-based cheese.
Seasonal Twist: Swap in sweet potatoes or parsnips if you want a different root veggie but keep that sweet-savory vibe.

How to Make Loaded Butternut Squash Pot Pie Recipe

Step 1: Simmer the Vegetables Until Tender

Start by cubing the butternut squash, slicing the carrots, and chopping the potatoes into bite-sized pieces. Toss them into a saucepan, then pour in the vegetable broth just enough to cover. Bring everything to a gentle simmer and let it cook for about 10-15 minutes until the veggies are tender but not mushy. This simmering step is essential because it softens the vegetables and infuses them subtly with the broth’s savory flavor. I like to pour the mixture through a strainer into a bowl to save the broth — we’ll need that for the filling base later!

Step 2: Sauté Aromatics and Build the Flavor Base

While the veggies cook, melt butter in a large pot over medium heat. Toss in diced sweet onion, shredded brussels sprouts, minced garlic, salt, pepper, and the chopped sage. Stir often, cooking for about 5 minutes until onions and brussels soften and become fragrant. This step is where those deep flavors develop—you’ll start to smell the butter and sage mingling, which is just divine. Once the veggies are soft, sprinkle in the flour to form a roux; cook this mixture for 2-3 minutes, letting the flour turn a light golden and smell toasted. This step is key to thickening your filling and avoiding that raw flour taste.

Step 3: Add Broth and Vegetables, Finish the Filling

Now, slowly whisk in the reserved vegetable broth from before, stirring constantly so the filling thickens evenly without lumps. Stir in the simmered vegetables and cook for another 5-6 minutes, allowing everything to come together beautifully. Finish by stirring in the half and half, parmesan cheese, and a pinch of fresh ground nutmeg—this combo adds that luscious creaminess and savory lift. Don’t forget to taste and adjust the salt and pepper here; seasoning is your best friend for a perfect pot pie filling!

Step 4: Assemble and Bake Your Pot Pie

Preheat your oven to 425°F and lightly spray a 9×13-inch baking dish with nonstick spray. Pour the filling into the dish, then cover it with the puff pastry sheet. Beat the egg and water together to make an egg wash, and brush it generously over the pastry. I like to press fresh sage leaves right into the dough for extra aroma and a pretty look, then sprinkle the whole thing with parmesan. Use a sharp knife to cut vents into the pastry to let steam escape as it bakes. Pop it in the oven and bake for 30-35 minutes until the pastry is golden and crisp and the filling bubbles up invitingly. Let it cool for a few minutes before serving—patience always pays off!

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Pro Tips for Making Loaded Butternut Squash Pot Pie Recipe

Use Fresh Sage for Maximum Aroma: I learned that fresh sage really transforms the flavor compared to dried—don’t skip it on the crust and in the filling!
Don’t Overcook the Filling: Aim for tender but not mushy veggies so your pot pie holds texture after baking.
Chill Your Puff Pastry: Keep the pastry cold until you’re ready to bake—warm pastry won’t puff up as beautifully.
Cut Steam Vents Carefully: Cut slits in the pastry gently so steam escapes but doesn’t cause the crust to crack or collapse.

How to Serve Loaded Butternut Squash Pot Pie Recipe

A white rectangular dish holds a golden-brown baked pie with a thick, flaky crust that is braided along the edge. The top crust is sprinkled with small dark green sage leaves and bits of darker seasoning, giving it a speckled appearance. One corner is missing, revealing a creamy, light beige filling with chunks of bright orange vegetables and green herbs. The pie rests on a white marbled surface next to a small bowl containing a piece of the same pie showing the filling inside. A striped cloth is nearby, and a woman's hand is reaching close to the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this pot pie with a few fresh sage leaves right on top before baking, and sometimes a light sprinkle of extra parmesan adds that cheesy pop. If I’m feeling festive, a handful of chopped fresh parsley after baking brightens the plate visually and in flavor.

Side Dishes

Pair this Loaded Butternut Squash Pot Pie Recipe with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Roasted garlic mashed potatoes or a simple sautéed kale with lemon are also favorites of mine when making this as a full meal.

Creative Ways to Present

For a dinner party, I’ve served this pot pie in individual ramekins topped with mini rounds of puff pastry and a tiny sage leaf. It’s a charming presentation that feels special but takes no extra effort! Another fun idea is to decorate the top with extra cut-out pastry shapes like leaves or pumpkins for an autumn-themed meal.

Make Ahead and Storage

Storing Leftovers

My family always loves leftovers of this pot pie. I keep them covered tightly in the fridge for up to 4 days. When reheating, I pop a slice in the oven to help crisp the crust back up—it’s way better than microwave reheating for keeping that flaky texture intact.

Freezing

If I want to make this ahead of time, I’ll assemble the pot pie but skip baking it. Wrapped tightly with plastic wrap and foil, it freezes well for up to 2 months. When ready, bake it straight from frozen, adding extra time to the baking so the crust can fully cook through.

Reheating

For reheating, I recommend an oven set at 350°F, covered loosely with foil for about 15 minutes. Then uncover to crisp the pastry for another 10 minutes or so. This method keeps the filling warm and the crust perfectly flaky.

FAQs

Can I make the Loaded Butternut Squash Pot Pie Recipe vegan?

Absolutely! Swap the butter for a plant-based alternative like vegan margarine or coconut oil, use a non-dairy cream such as coconut milk or cashew cream instead of half and half, and choose a vegan puff pastry (read labels carefully). You can also skip the parmesan or use a vegan cheese substitute to keep it fully plant-based.
How do I prevent the puff pastry from getting soggy?

One trick I discovered is to make sure your filling isn’t too watery before assembling the pot pie—simmer your veggies well to reduce excess liquid. Also, using the egg wash on the pastry helps create a moisture barrier, keeping your crust crisp and flaky while baking.
Can I use frozen vegetables instead of fresh?

You can, but fresh veggies give the best texture and flavor. If using frozen, thaw and drain them well to avoid extra liquid in your filling, which could make it runny.
What can I serve alongside this pot pie?

A fresh green salad with a bright vinaigrette or steamed green beans with lemon and garlic complements the richness of the pot pie nicely. Roasted root vegetables also pair well for a hearty meal.
How long does it take to make this pot pie from start to finish?

From start to finish, expect about 80 minutes total—around 45 minutes to prep and cook the filling, plus 30-35 minutes baking time. Which means you can have a comforting, homemade meal even on busier days!

Final Thoughts

This Loaded Butternut Squash Pot Pie Recipe holds a special place in my kitchen because it reminds me of those cozy nights spent cooking for family when I want something warm, nourishing, and impressive-but-not-fussy. The combination of veggies, creamy filling, and flaky, golden crust just makes everyone slow down and savor every bite. Give it a try—you’ll find it’s the kind of recipe you’ll come back to again and again when you want to treat yourself and your loved ones to a truly comforting meal.