Overhead shot of pot pies against pink backdrop

Butternut Squash, Kale & White Bean Pot Pie

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If you’re looking for a Tofurky alternative this holiday season, look no further! Don’t be intimidated by the long ingredient list. The biscuit dough is practically fool proof, and the pot pie filling comes together fairly quickly once the prep and chopping is complete! These pot pies are deeply flavorful and comforting – perfect for your Thanksgiving celebration!

Recipe from by CHLOE’s Chef Contributor, Lauren Kretzer.


1 ½ cups all-purpose flour

1 Tbsp baking powder

½ tsp sea salt

½ tsp dried thyme

¼ tsp fresh cracked pepper

2/3 cup unsweetened plain non-dairy milk

1/3 cup extra virgin olive oil


2 Tbsp extra virgin olive oil (plus more for brushing pot pies before baking)

1 bay leaf

1 leek, white and light green parts only, washed and thinly sliced

2 medium carrots, peeled and chopped

1 stalk celery, chopped

1 onion, chopped

4 cloves garlic, minced

3 cups shredded/finely chopped kale

½ cup all-purpose flour

2 ½ cups vegetable stock

1 tsp sea salt

¼ tsp fresh cracked pepper

1 tsp dried thyme

¼ cup nutritional yeast

¼ tsp turmeric

1 (15.5 oz) can great northern white beans, drained and rinsed

2 cups peeled, ½” diced butternut squash

1/3 cup unsweetened plain non-dairy milk

fresh thyme sprigs, for garnish (optional)


Preheat oven to 350°.


Combine all-purpose flour, baking powder, sea salt, dried thyme, and fresh cracked pepper in a large bowl. Add non-dairy milk and olive oil and gently knead until combined. Tightly cover the bowl with plastic wrap and refrigerate for at least 30 minutes.


In a large pan, heat olive oil over medium high heat. Add bay leaf, onion, leek, carrots, and celery and cook until slightly softened, about 5 minutes. Add garlic and kale and cook an additional 2-3 minutes, or until kale has wilted and garlic is fragrant. Reduce heat to medium low and add flour. Cook 1-2 minutes, stirring frequently. Slowly add vegetable stock, sea salt, fresh cracked pepper, dried thyme, nutritional yeast, turmeric, great northern beans, and cubed butternut squash. Stir until combined and cook, stirring occasionally, for 8-10 minutes. Turn off heat, remove/discard bay leaf, and gently stir in non-dairy milk.

Divide the pot pie filling equally among 4 lightly greased ovenproof bowls. Divide the biscuit dough into quarters and gently flatten each piece to roughly cover the pot pie filling in each bowl.  Brush the dough with olive oil and sprinkle with sea salt. Place bowls on a baking sheet and bake for 40 minutes, or until the top is golden brown and the filling is bubbling. Remove from oven and let stand 5-10 minutes before serving.


Garnish each pot pie with fresh thyme before serving (optional).

Biscuit dough can be made up to 1 day in advance if kept tightly wrapped & refrigerated.

If great northern beans aren’t available, substitute cannellini beans or chickpeas.