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; 8 tablespoons unsalted butter; 1 teaspoon salt; ½ teaspoon freshly cracked black pepper; 3 tablespoons chopped fresh sage; ½ cup flour; ⅔ cup half and half; 3 tablespoons finely grated parmesan cheese; ¼ teaspoon fresh ground nutmeg; 1 sheet prepared puff pastry; 1 egg + 1 teaspoon water (lightly beaten); 1 bunch of fresh sage leaves; 3 tablespoons finely grated parmesan cheese

If you’re craving a comforting, cozy meal that sings with fall flavors, you’re going to absolutely love this Loaded Butternut Squash Pot Pie Recipe. It’s one of those dishes I keep coming back to because it’s packed with hearty veggies, a creamy, savory filling, and topped with the flakiest puff pastry crust that makes every bite so satisfying. Whether you’re a longtime pot pie fan or just looking to cozy up with something new, this recipe delivers all the warmth and flavor you need.

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Why You’ll Love This Recipe

Hearty & Loaded: It’s packed with butternut squash, brussels sprouts, potatoes, and carrots for a filling meal you’ll crave again.
Creamy & Comforting: The silky, sage-infused filling with a touch of parmesan is pure cozy bliss.
Flaky Puff Pastry Top: A buttery, golden crust studded with fresh sage adds gorgeous flavor and texture.
Simple Yet Impressive: Easy to make but looks like you spent hours in the kitchen—perfect for family dinners or guests.

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

The magic of this Loaded Butternut Squash Pot Pie Recipe is in the balance of fresh vegetables with a creamy, flavorful sauce. These ingredients work perfectly together to build layers of taste and texture—just make sure to pick fresh produce and a good quality vegetable broth for best results.

Butternut squash: I love using fresh, cubed butternut squash for natural sweetness and creaminess.
Carrots: Adds a lovely color and subtle earthiness that rounds out the filling.
Gold potatoes: They hold their shape well and add extra heartiness.
Vegetable broth: A rich, flavorful base that ties everything together—Swanson Vegetable Broth is my go-to.
Unsalted butter: For richness and a silky texture in the roux.
Sweet onion: Gives a natural sweetness that complements the squash perfectly.
Brussels sprouts: Adds a lovely depth and texture; don’t skip these!
Garlic cloves: For that warm, savory punch that lifts the whole pie.
Salt & freshly cracked black pepper: Essential for seasoning throughout the cooking.
Fresh sage: Both chopped in the filling and whole leaves pressed on top—the flavor is irresistible.
Flour: For thickening the filling into a beautifully creamy base.
Half and half: Adds just the right amount of creaminess without weighing it down.
Parmesan cheese: Gives a subtle umami kick, finely grated for mixing into the filling and sprinkling on top.
Fresh ground nutmeg: Just a pinch adds warmth and complexity.
Prepared puff pastry sheet: Choose a good-quality frozen sheet; thaw just enough to handle easily.
Egg & water: For brushing over the pastry to get that gorgeous golden, shiny crust.

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 like to tweak this Loaded Butternut Squash Pot Pie Recipe depending on the season or who I’m cooking for. Feel free to swap veggies or adjust seasoning—it’s all about what you enjoy most!

Add some protein: I’ve stirred in shredded rotisserie chicken or cooked lentils to make it even more filling.
Use gluten-free flour: Works well if you’re avoiding gluten—just be sure to adjust liquid slightly.
Swap in kale or spinach: I sometimes replace Brussels sprouts with tender kale for a different leafy green twist.
Make it vegan: Use plant-based butter and coconut cream instead of half and half, and skip the parmesan or use nutritional yeast.

How to Make Loaded Butternut Squash Pot Pie Recipe

Step 1: Simmer the Vegetables

Start by bringing your butternut squash, carrots, and gold potatoes to a gentle simmer in the vegetable broth. This softens the veggies perfectly while infusing them with flavor. I like to keep an eye on the pot and simmer them just until tender (about 10 to 15 minutes), so they don’t turn mushy later in the pie. After that, drain the veggies but save the broth—you’ll be using that liquid gold in the filling.

Step 2: Build the Flavorful 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 chopped fresh sage. This combo develops a warm, savory base that will make your whole kitchen smell amazing. Cook it gently for about 5 minutes until everything softens, then stir in the flour to create a roux—that thickening magic for the creamy filling. Let that cook for 2-3 minutes until slightly golden; this step took me a few tries before I learned the fragrance and color are key signs it’s ready.

Step 3: Bring It All Together

Next, slowly pour in the reserved vegetable broth while stirring constantly—this helps your filling thicken without lumps. Add the tender veggies back in and cook over medium heat until the base thickens, about 5-6 minutes. Then, stir in the half and half, parmesan cheese, and a pinch of fresh nutmeg for that extra cozy note. Taste it and adjust your seasoning—this is your chance to make it just right!

Step 4: Assemble and Bake

Pour your luscious filling into a nonstick sprayed 9×13 baking dish, then carefully layer the thawed puff pastry on top. I like to brush the pastry with an egg wash (egg mixed with water) for that beautiful golden shine. Press fresh sage leaves into the crust and sprinkle extra parmesan on top for a visually stunning and flavorful finish. Don’t forget to cut little slits in the pastry so steam can escape—this helps the crust stay crisp. Bake at 425°F for 30-35 minutes until puffed, golden, and bubbly underneath.

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Pro Tips for Making Loaded Butternut Squash Pot Pie Recipe

Reserve Your Broth: Don’t toss that veggie broth! It’s key to making a flavorful, creamy filling without adding water.
Check Puff Pastry Temperature: Puff pastry can be tricky—handle it while it’s still cold but pliable to avoid sticking or tearing.
Fresh Sage is a Game-Changer: Using fresh sage leaves pressed on top really elevates both the look and flavor of your pie.
Don’t Overcook Veggies: Keeping veggies tender but firm prevents mushy filling and keeps layers distinct.

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 finishing this pot pie with a few more fresh sage leaves on top once it’s out of the oven, plus a light sprinkle of parmesan for a slightly crispy, cheesy touch. Sometimes I add a pinch of flaky sea salt right before serving to make those flavors pop.

Side Dishes

My go-to sides with this Loaded Butternut Squash Pot Pie Recipe are a simple mixed green salad with lemon vinaigrette or some steamed green beans with garlic. Both help balance the richness of the pie and add freshness to your meal.

Creative Ways to Present

I’ve hosted cozy fall dinners where I made individual pot pies in ramekins lined with small puff pastry squares on top—that personal touch always delights guests. Another fun trick is to brush the pastry with a bit of honey before baking for a subtle sweet-savory note that goes beautifully with the squash.

Make Ahead and Storage

Storing Leftovers

I store leftover pot pie covered tightly with foil or plastic wrap in the fridge for up to 3 days. The flavors actually meld beautifully overnight, making leftovers even better! Just be sure to cool it completely before refrigerating to keep the puff pastry from getting soggy.

Freezing

I’ve frozen this pot pie fully assembled (before baking) wrapped well with plastic and foil. When you’re ready to enjoy, bake it straight from frozen, adding about 15 extra minutes to the baking time. It’s a lifesaver for busy weeks!

Reheating

For reheating, I recommend putting leftovers back in the oven at 350°F for 15-20 minutes. This revives the flaky crust and warms the filling evenly without making it soggy like a microwave might.

FAQs

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

Absolutely! Substitute the butter with a vegan alternative and use coconut cream or a plant-based cream instead of half and half. For the cheese, nutritional yeast is a great umami-packed vegan option. Also, check your puff pastry to ensure it’s vegan-friendly or make your own crust.
What can I use instead of puff pastry?

If you don’t have puff pastry, pie crust or even biscuit dough can work as alternatives, though the texture and crispiness will differ. Puff pastry really gives that flaky, buttery finish I love, but feel free to use what you have on hand.
How do I prep the vegetables quickly?

To save time, I sometimes buy pre-cut butternut squash and carrots from the store. Using a sharp knife and a sturdy chopping board helps, too. Organizing your veggies and prepping everything before cooking makes the whole process smoother.
Can I make this pot pie gluten-free?

You can! Use a gluten-free flour blend for thickening the filling and swap the puff pastry for a gluten-free pastry crust. Just remember that textures may vary slightly, but the flavors remain delicious.

Final Thoughts

This Loaded Butternut Squash Pot Pie Recipe holds a special place in my heart—every time I make it, I’m reminded of chilly nights wrapped in blankets with my family gathered around the table. It’s hearty, full of comforting flavors, and surprisingly simple to put together. I hope you give it a try and see how easily it becomes a favorite in your kitchen, too. Trust me, once you taste that flaky, sage-speckled crust and creamy vegetable filling, you’ll be hooked!