Okay, Let’s Talk About This Pot Pie…

So, the first time I made this Loaded Butternut Squash Pot Pie, it was a total accident (the best kind, right?). I meant to make boring old chicken pot pie, but realized—halfway through dicing—that I hadn’t picked up chicken or, frankly, most of what my mum’s version called for. What I did have was a slightly-wilting Butternut Squash, a bag of peas with a suspicious tear, and enough random veggies to call it “loaded.” Since then, it’s become my go-to for chilly evenings when I’m after something hearty but not as heavy as traditional meat pies. My nephew calls it “the orange pie”—not exactly a ringing endorsement, but he always asks for seconds. Go figure.

Why I Keep Coming Back to This Pie

I make this when I want comfort without fuss (a rare mood, but it happens), or when guests come over and I need something that looks fancy but tastes homey. My family absolutely devours it because, let’s be honest, who can say no to flaky pastry and creamy veggie filling? Plus, it’s one of those forgiving recipes; if you burn the squash a bit, it only adds “character”—or so I claim. The best part? Leftovers make for a killer lunch, though I have to guard them from fridge grazers. Also, I once tried making the pastry from scratch; never again. Store-bought works just fine, thank you very much.

Here’s What You’ll Need (and What I Sometimes Swap)

1 medium Butternut Squash (about 700g), peeled and cubed—I sometimes swap in sweet potato if I’ve run out
2 tbsp olive oil (or the last bit of butter lurking in your fridge works)
1 large onion, chopped—I use red sometimes, honestly, whatever’s rolling around
2 garlic cloves, minced – or the jar stuff if I’m feeling lazy
2 carrots, diced
1 cup frozen peas (petite or regular, doesn’t matter)
1 cup mushrooms, sliced (Button, cremini, sometimes I leave them out and no one’s noticed yet)
1/4 cup plain flour (sometimes I forget and use cornstarch; it’s fine either way)
2 cups veggie stock—my gran swore by Bouillon cubes but boxed is what I usually have
1/2 cup cream or full-fat milk—if you want to lighten it, go for half-and-half or even oat milk
1 tsp dried thyme (fresh is lovely, but I only buy it if it’s on sale)
Salt and pepper to taste
1 sheet puff pastry, thawed (or two if you like a lid and a base, but that’s ambitious in my kitchen)
1 egg, beaten (for brushing—sometimes I forget this part and, honestly, no one’s ever complained)

Let’s Get Cooking (Follow Along, It’s Easy!)

Fire up your oven to 200°C/400°F (give or take, mine runs hot, so maybe keep an eye). Place the cubed butternut squash on a baking tray, toss with olive oil, salt, pepper. Roast for about 25-30 minutes until soft and caramelized on the edges—this is where I usually steal a few pieces straight off the tray.
While that’s roasting, heat a biggish skillet over medium heat—the kind you trust not to betray you. Add a splash of oil, throw in the onion, and cook until soft (5-ish minutes). Then in with the garlic for another minute, but if it browns quick, just move on.
Now, toss in carrots and mushrooms, cook, stare at your phone, stir occasionally, until everything’s softened a bit. It might look a little crowded or, let’s be honest, slightly odd—don’t fret!
Sprinkle in the flour, stir to coat all those veggies (it’ll look lumpy and weird, totally normal). Slowly pour in the stock, stirring as you go so it makes a nice-sounding blurbly sauce. Add the cream, thyme, salt, pepper. Bring to a gentle simmer—don’t boil it to oblivion like I did that one time, or it’ll curdle and make you grumble.
Gently fold in the roasted squash and peas. Taste. Add more salt/pepper if you like living dangerously.
Spoon all this goodness into a medium baking dish (or a couple of smaller ones if you like one to hide for yourself—no judgement). Top with the puff pastry, pressing the edges to the side of the dish and cutting a little hole in the top so it doesn’t explode. Egg wash the top if you remember; if you don’t, who cares? I’ve also poked it with a fork when I couldn’t find the brush.
Bake for 25-30 minutes until golden on top and bubbling at the edges. Let it sit for 5 minutes—trust me, I once dove in immediately and learned the meaning of regret.

My Personal Notes (Or, “What I Wish I Knew Earlier”)

If you accidentally drop a bit of filling on the pastry, don’t stress—just call it rustic “decoration.”
I keep meaning to try a vegan version but somehow cheese keeps sneaking in…
Actually, I find it works better if you cool the filling for 10 minutes before topping with pastry, so it doesn’t get soggy (forgot this once—it was still delicious, just less pretty).

If You Fancy Mixing Things Up (Some Hits, One Miss)

Tots instead of puff pastry—honestly, it was hilarious and my cousin thought it was “epic.”
I’ve tried tossing some leftover rotisserie chicken in; it gives great flavor but I almost prefer the veggie-only vibe.
Once I attempted adding blue cheese. That was… too much, even for my cheese-loving heart (don’t recommend).

On Equipment—Do What You Can

If you don’t have a fancy pie dish, just use whatever casserole or stovetop pan is oven-proof. And if you’re missing a pastry brush, your fingers work fine (messy, but who’s watching?).

Keeping It Fresh (But Not For Long!)

Leftovers keep in the fridge for a couple of days, covered, just reheat gently (microwave is fine). That said, honestly, in my house it never lasts past the next morning—someone always sneaks a piece for breakfast. If you do want to freeze it, wrap well and freeze before baking. But, I rarely have that much self-control.

Serving Time! (Traditions and Oddities)

I like to serve big scoops with a quick green salad or some garlicky steamed beans on the side, but my gran always made peas and mashed potatoes (carb on carb, classic). We sometimes eat straight from the baking dish; I won’t judge if you do too.

Lessons From the Battlefield (“Pro Tips”?)

I once tried cutting the baking time short—big mistake. The pastry turned out doughy, which some people claim to like, but I’m not convinced.
Don’t skip roasting the squash. It really brings out the sweetness and, let’s be honest, makes the filling taste less like baby food.
Use cold pastry! Warm puff pastry is like wrestling a stubborn cat—sticky, unpredictable, and a little bit comical. Learned this the hard way (more than once).

All the Questions (Yes, I’ve Actually Been Asked These…)

Can I make this vegan? Sure thing—just swap out cream for non-dairy and check your pastry. I keep meaning to try this, but it’s always a last-minute scramble.
Do I have to use butternut squash? Nope, sweet potato does the trick. I’ve even used pumpkin once, when I had more of it than sense.
Help! My pastry sinks into the filling, what gives? If the filling’s super hot, the pastry melts instead of puffing; cool it for a bit first. Or, blame your oven—sometimes it really is the oven.
Is it better the next day? Oddly, yes. Flavors mingle and it slices, uh, better (if you can wait that long, which we usually can’t, let’s be honest).
Can I freeze it after baking? Eh, you can, but the pastry gets a bit limp. I’d freeze it before baking if I were you. Or just eat it all—I won’t tell.

So, there you go—a seriously comforting Loaded Butternut Squash Pot Pie, cobbled together from whatever’s in your veggie drawer and beloved by squash enthusiasts (and orange pie skeptics) alike. Let me know if you find a new variation I should try, unless it involves blue cheese. Enjoy, mate!

Loaded Butternut Squash Pot Pie