Harvest Pot Pies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Harvest Pot Pies are single-serve vegan pies with chickpeas, kale, and butternut squash in a creamy herb sauce, topped with puff pastry. They taste hearty, savory, and elegant. Serve them as a special occasion main dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegan butter
- 1/2 cup chopped shallot ((about 1 medium shallot))
- 3 garlic cloves, (minced)
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cups vegetable broth
- 1 (14 ounce/414 ml) can full-fat coconut milk
- 4 cups diced butternut squash ((1/2-inch, about 1 medium squash))
- 1 medium bunch curly kale, (stems removed and leaves cut into bite-sized pieces)
- 1 (15.5 ounce/439 gram) can chickpeas, (drained and rinsed)
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried))
- 1 tablespoon finely chopped fresh sage
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons salt, (or to taste)
- Black pepper, (to taste)
- 12 ounces frozen vegan puff pastry ((thawed, 1 1/2 sheets))
- 2 tablespoons unflavored and unsweetened non-dairy milk
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 1144mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 770mg
- Calcium
- 156mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.