Winter Squash Pot Pie with Swiss Chard and Chickpeas Recipe | Vegetarian Times Skip to main content

Winter Squash Pot Pie with Swiss Chard and Chickpeas

The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie.



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4 cups low-sodium vegetable broth (1 qt.)
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1 delicata or ½ red kuri squash, unpeeled, seeded, quartered, and cut into ½-inch-thick crescents (2 cups)
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1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks
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1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided
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1 Tbs. fresh thyme leaves
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1 tsp. salt
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1 ½ cups fresh or frozen organic corn kernels
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1 ½ cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
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¼ cup olive oil
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2 large onions, quartered and thinly sliced (4 cups)
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⅓ cup all-purpose flour
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4 cloves garlic, minced (4 tsp.)
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1 cup plain almond milk, rice milk, or soymilk
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1 sheet frozen puff pastry (½ 17.3-oz. pkg.), such as Pepperidge Farms, thawed


1. Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.

2. Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)

3. To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.

4. Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.

5. Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.

6. Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.

Nutrition Information: 

7 g
Total Fat: 
11 g
Saturated Fat: 
2 g
33 g
0 mg
472 mg
5 g
6 g
Serves 12

Comments on this Recipe

Is the amount of liquid correct? It ended up being very soupy. But delicious flavor. I think half of the liquid would have been enough.

Is there an error in the amount of liquid in the recipe. I made this last night and even with extra thickening, it was still like soup. It tasted great, but there was way too much liquid. Just curious if there should have only been broth, instead of broth and water?

Takes WAAAAAAY longer than the amount of time listed. Delicious but even spending 30-40 minutes thickening ends up somewhere between soup and liquidy stew.

Wish I had read these comments before I tried this tonight. I even scooped out a lot of the liquid before baking and, still, it was way too much!!

Based on reader comments, we tweaked the amount of liquid from 7 cups down to 6--corrected amounts shown above! (If you prefer an even less brothy filling, cut the liquid to 5 cups.)

Way, way, way, way too much liquid. If using the recipe as written, plan on letting the sauce reduce and thicken for a solid 30 minutes, or cut back on the liquid to start with. You will definitely not need 6 cups of liquid. Or 5. More like 3. This was more like soup with crust and not a pot pie.

Based on all of the comments recommending a lot less liquid, I only added the 4 cups of broth to the vegetables, reserved the liquid after cooking the initial set of ingredients, and only added that back to make the filling stock - worked great! No extra water or broth necessary and no extra cooking time. Definitely needed to season with salt and pepper before adding to 9x13 dish - and could have used twice the thyme - it was fairly flavorful... but more spice would have added a lot more flavor to the final product!

Agree with all comments. Was a little bland. May be some mushroom stock would make it more hearty? Will absolutely make again, only 1/2 the amount though.

I agree with the majority of the comments posted in that there was WAY TOO MUCH liquid. I made the recipe yesterday and it came out more like soup with a giant crouton on top. I could not even fit the entire mixture into my casserole dish and ended up with a huge bowlful on the side. I thought it was tasty, but did not turn out at all the way I expected it to. It certainly did not look like the photo in the magazine!

Soggy ... a flood of liquid ... and I disagree with the editorial note ... 3 cups of liquid is probably the most this needs. Was one of our major disappointments around the Thanksgiving table but will probably try again with less liquid and some added salt and pepper.

Delicious flavor (Especially the next day) but way too much liquid.

Tried this last night! It was very tasty. The puff pastry to is really easy and oh so crispy and delicious. Mine was a bit too liquidy so I will use less broth when I make this again.

I experienced the same issue as the other reviewers. This recipe called for way too much liquid. I think all the additional water could have been omitted. This ended up being a soup.... a tasty soup... but not good when you a expecting a meal to eat with a fork. VT, could you please update this recipe with corrected liquid measurements.

I made this when it was originally published, as is/was the case with a majority, was soupy (actually less viscous than soup!! It was like water). However, flavor wise I liked it, and liked the idea of a veg pot pie during the cold mothers in the Northeast. I have played with and varied the recipe quite a bit since then. Some changed I have used: use a mixture of veg broth and cream of mushroom soup; made is a smaller casserole dish or pie dish with pie crust on bottom and puff pastry on top; have added more veggies (butternut or acorn squash work really well) the end, not even sure the way I make it even closely resembles the original, but oh well was the impetus for my potpie adventures so still "love" the recipe!