This Lentil Pot Pie is a vegetarian dinner even omnivores will love. It features hearty lentils, mushrooms, and sweet potatoes in an umami-packed gravy, all baked inside a buttery double pastry.

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This Lentil Pot Pie is an absolute comfort on a dark and stormy day. Or really, any day! Lentils are the backbone of this pie, but they're not to be outdone by the earthy mushrooms and creamy sweet potatoes. They are all baked up together in a rich-yet-light gravy and tucked inside of a double pie crust. Like most pot pies (see: Winter Vegetable Pot Pie and Chicken Pot Pie), this recipe makes a great baking project for the weekend, or a showstopping vegetarian main course for a holiday.

So, let's get to making it, shall we? The article below is jam-packed full of useful information. You can jump around using the menu below, or skip to the end of the article for the full recipe.

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Ingredients Needed
Pie Crust Options
How to Make the Filling
Assembly and Baking
Kelli's Best Tips
Freezer Instructions
More Savory Dinner Pies
Full Recipe

A fully baked lentil pot pie with a slice removed to revealing the filling.

Ingredients Needed

Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. Don't be intimidated by the long list of ingredients here! This vegetarian pie relies on a few extra flavor-packed ingredients that make it really something stunning.

dried lentils (green or brown both work fine, though depending on your brand, they may need additional cooking time to get fully soft)
baby bella or white mushrooms (or really, any mushroom you love the taste of can work!)
dried porcini mushrooms (you can find these in most supermarkets, though they are sometimes placed in different sections of the store...check the aisle near the pasta and tomatoes first, or buy them online)
olive oil
seasoning base/sofrito: onion + garlic + carrot + celery
all-purpose flour or potato starch (which is the gluten-free option)
sweet potato
fresh or dried thyme (or another herb such as sage or marjoram)
tomato paste
soy sauce
veggie broth (or water)
apple cider vinegar
double pie crust or gluten-free pie crust (see more on this below)

Dried mushrooms in a white bowl for lentil pot pie.

Pie Crust Options

This pot pie calls for both a top and a bottom pie crust. I've included a recipe below for a really delicious cream cheese pie crust which is great for savory pies. There are a few other options here on the site that would also work well:

butter pie crust (classic and so delicious)
sour cream pie crust (just like a butter pie crust, but more tender and a little less flaky)
whole wheat pie crust (you'll need to make a double batch, as this recipe only yields 1 pie crust)
spelt pie crust (same as above, you'll need a double batch)

If desired, this pie could be made with a top crust only (like this Beef Pot Pie or Turkey Pot Pie). Or, you could use puff pastry as the top as well. If making this recipe with only the top crust, it can be baked in either a regular pie dish, a 2-3 quart baking dish, or even individual ramekins! It really comes down to your preference. The baking time will largely be the same, although the individual portions will likely need less time in the oven.

How to Make the Filling

The lentil filling for this pie is first cooked on the stovetop in a Dutch oven. Although the process is simple, there is one crucial step that cannot be ignored: you must let the cooked filling cool down to at least room temperature before putting it into the pie pastry. Making the filling involves some effort and time, similar to preparing a stew. Just like a stew, the flavor of the filling improves on the second day. Therefore, I recommend making the filling a day or two ahead of assembling your pie, since it needs to be chilled anyways.

Step 1: Soak the dried mushrooms and drain. Chop the mushrooms and set aside the strained broth.

Mushrooms cooking in a dry pan for mushroom lentil pot pie.

Step 2: Cook the fresh mushrooms until the liquid has evaporated; this helps concentrate the flavor.

Sofrito cooking in a pot for mushroom lentil pot pie.

Step 3: Cook the aromatics until softened.

Veggie sofrito and tomato paste cooking on the stove for the lentil pot pie filling.

Step 4: Add in the tomato paste and other seasonings, as well as the ingredients for the roux.

Lentil pot pie filling cooking in a dutch oven.

Step 5: Add in the liquid and lentils and bring to a boil.

Step 6: Simmer the lentils for 10 minutes, then add in the sweet potatoes and simmer until tender.

Assembly and Baking

Once the pie crust and the filling is made, it's time to assemble and bake.

Rolling out pie dough on a black pastry board.

Step 1: Roll out the top and the bottom crust.

A rolled out butter pie crust in a pie plate for lentil pot pie.

Step 2: Place the bottom crust in a 9-inch pie plate. I like to use a cast iron one for savory pies.

An unbaked half assembled lentil pot pie.

Step 3: Add in the cooked and cooled lentil filling.

An assembled but unbaked lentil mushroom pot pie crimped around the edges in a cast iron skillet.

Step 4: Place the top crust over the filling, crimp the edges together, and cut a few vent holes. Then, bake!

Kelli's Best Tips

The lentil filling must be at room temperature (or colder) before adding the pastry on top, or else the fat in the pastry will melt. One tip for quickly chilling the pie filling is to transfer it to a shallow container so it has more surface area to cool down quickly.
It's easy to make the filling (and the dough) ahead of time, either by a day or a few hours. Then, assemble and bake it when needed.
Because the pie filling is already cooked, it's only necessary to ensure the pie dough is properly cooked through when baked. Bake the pie on the lowest rack and, if you have one, on a pizza stone. This helps to ensure a well-cooked bottom pastry. You'll know the pie is done when the top crust is evenly golden brown throughout.
Make one for a friend! Make a double batch; one for you and one for them! You can freeze the pie unbaked or baked. It will last up to 3 months in the freezer either way. Just make sure you are preparing the pie in a pie plate that is both freezer- and oven-safe.

A fully baked lentil pot pie in a cast iron pie dish.

Freezer Instructions

Pot pies are great candidates for making ahead and freezing (like this Chicken Bacon Ranch Pot Pie)! They can be frozen with the pastry unbaked, or with the pot pie fully baked.

To Reheat: Defrost the pie in the fridge overnight, then bake at 400ºF until the filling is bubbling and the crust is golden brown. Check the temperature with a thermometer--it should be 170ºF or higher.

You can also check out this post on How to Bake a Frozen Pie for more tips.

More Savory Dinner Pies

I am so honored when you make a recipe from my site! If you make this Lentil Pot Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

Full Recipe

Mushroom and Lentil Pot Pie

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This vegetarian Lentil Pot Pie features hearty lentils, mushrooms and sweet potatoes in an umami-packed gravy, all baked inside of a buttery double pastry.

Author: Kelli Avila
Prep Time: 00:20
Cook Time: 01:15
Total Time: 1 hour 35 minutes
Yield: Serves 6-8
Category: Dinner
Method: Bake
Cuisine: American

Ingredients

For Cream Cheese Pie Crust:

3 cups (360 grams) all-purpose flour
1 tablespoon granulated sugar
½ teaspoon (2 grams) coarse kosher salt
8 tablespoons (90 grams) full-fat brick cream cheese
8 tablespoons (113 grams) cold unsalted butter, diced
½ cup ice water, plus more as needed

For Filling and Assembly:

1 ounce dried porcini mushrooms
8 ounces baby bella or white button mushrooms, cleaned and diced
1 tablespoon olive oil
1 large onion, peeled and diced
1 large carrot, peeled and diced
1 celery rib, diced
2 tablespoons tomato paste
3 cloves garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon minced fresh thyme (or 2 teaspoons dried)
1 tablespoon unsalted butter
1-½ teaspoons coarse kosher salt, more to taste
½ teaspoon black pepper, more to taste
2 tablespoons all-purpose flour or potato starch
3 cups vegetable broth
½ cup dried lentils (brown or green)
1 medium (10 ounce) sweet potato, peeled and diced
1 tablespoon apple cider vinegar
Egg wash (1 egg whisked together with 2 teaspoons of water)

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Instructions

Make the Pie Crust:

Add the flour, sugar and salt to the bowl of a food processor.
Pulse until combined.
Add in the cream cheese and pulse 5 times. Add in the cold butter and pulse 5-7 times.
With the motor running, quickly pour in the water. The dough should look crumbly!
Empty the dough onto a work surface. Divide the pile into two equal parts and shape each portion of dough into a disk.
Place each disk in a piece of plastic wrap and wrap tightly.
Using a rolling pin, roll the dough out until it stretches to the edges of the plastic wrap to ensure a tight seal.
Refrigerate for at least 2 hours, but preferably overnight.

Make the filling:

Pour 2 cups of boiling water over the dried mushrooms and let soak for 30 minutes. Drain through a fine-mesh strainer set over a bowl, reserving the liquid. Roughly chop the drained mushrooms and set aside.
Heat a large Dutch oven over medium heat. Add the fresh mushrooms into the hot, dry pan and cook until all of the liquid has evaporated. Add in the oil and turn the heat to medium-low.
Add the onion, carrot, and celery and cook, stirring occasionally, until very soft, about 10 minutes.
Add in the tomato paste, garlic, soy sauce, thyme, butter, salt, and pepper and cook until fragrant and the butter has melted, about 1 minute. Add in the flour and cook for an additional minute.
Add in the reserved mushroom liquid, vegetable broth, and lentils. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Add in the sweet potatoes and reserved rehydrated mushrooms and continue to simmer until the sweet potatoes and lentils are cooked through and the mixture is thickened about 20 minutes.
Add in the apple cider vinegar, then taste and adjust the seasoning as desired.
Transfer the filling to a shallow container and let cool completely, or chill overnight in the refrigerator.

Assemble and Bake the Pie:

When ready to bake, preheat the oven to 400ºF and place an oven rack in the lower part of the oven.
Roll out one disk of pie dough to a 12-inch circle. Fit the pastry in a 9-inch pie plate, pressing it into the sides and the bottom.
Transfer the cooled lentil pot pie filling into the pie crust.
Roll out the top crust to a 10-inch circle and place it on top of the filling. Pinch the edges of the pie dough together and crimp as desired. Pierce a few steam holes in the center of the top crust and brush the top with an egg wash.
Bake in the preheated oven on the lower rack for 45-50 minutes, until the crust is light golden brown and the filling is completely heated through (reaching a temperature above 170ºF).
Transfer to a wire rack to cool for at least 15 minutes. Serve warm.

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by half for volume, or use the same amount by weight.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

Looking for other pie crust options for this pie? This basic butter crust will work well here, or this sour cream pie crust for a super tender pastry. You could also make the flavor a little bit more interesting by baking it in a Whole Wheat Pie Crust or a Spelt Pie Crust which are both super delicious. Need it to be gluten-free? Check out this Gluten-Free Pie Crust.

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