pumpkin pot pie with white beans and bacon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This pot pie is filled with roasted pumpkin, smoky chunks of bacon, cannellini beans and it’s topped with a super flaky pastry lid. The luscious sauce, scented with fresh sage and garlic, pulls everything together and fills the house with the smell of Fall.

  • Author: Indi Hampton
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4
  • Category: Entree
  • Cuisine: American



  • 1/2 cup cold water

  • 2 tbsp cider vinegar

  • 1/2 cup ice

  • 1 2/3 cups unbleached all-purpose flour

  • 1/2 tsp kosher salt

  • 2 tsp granulated sugar

  • 11 tbsp cold unsalted butter, cut into 1/2-inch pieces

pumpkin pot pies

  • 8 oz pumpkin or butternut squash, cut into 1/2” cubes (about 2 cups)

  • 2 tbsp extra virgin olive oil, divided

  • kosher salt

  • freshly ground black pepper

  • 8 oz thick cut bacon, raw (about 4 slices)

  • 2 shallots, finely chopped (about 1/2 cup)

  • 2 celery stalks, diced

  • 2 garlic cloves, minced

  • 1 tsp fresh sage, chopped

  • 6  tbsp butter

  • 6 tbsp all- purpose flour

  • 4 cups (one 32-oz carton) low sodium chicken broth

  • 1 (15-oz) can cannellini beans, drained and rinsed

  • 1 egg, beaten, for egg wash



  1. Combine water and vinegar with 1/2 cup ice and set aside to chill.

  2. In a large bowl, whisk to combine flour, salt and sugar. Add butter, toss to coat in flour, then use your fingers or a pastry blender to cut the butter into pea sized pieces.

  3. Add 6 tablespoons of the cold water mixture and stir until a shaggy dough forms. Bring the dough together with your hands, adding a few more tablespoons of water if still crumbly. Turn dough out onto a floured work surface, pat into a fat disk, and wrap in plastic wrap. Refrigerate for at least 2 hours and up to 3 days.

white bean and pumpkin filling

  1. Preheat oven to 400°F.

  2. Line a baking sheet with aluminum foil. Combine the pumpkin and 1 tablespoon of olive oil on one end of the baking sheet, season with salt and freshly ground black pepper and toss to coat. Lay out bacon strips on the other end. Roast for about 20 minutes, or until the pumpkin is just tender and beginning to brown and the bacon is crispy. If necessary, carefully pour off extra grease midway through roasting. Transfer pumpkin to a large bowl and set aside. Let bacon cool, then coarsely chop and add to pumpkin. Reduce oven to 375°F. 

  3. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add shallots and celery, season with salt and freshly ground black pepper, and cook until softened and just beginning to brown, 8- 10 minutes. Stir in garlic and sage and cook another minute. Transfer vegetables to the bowl with the pumpkin. Add beans to the same bowl.

  4. Melt butter in the large saucepan over medium low heat. Whisk in flour and cook, whisking and scraping up the brown bits, for about 2 minutes. Whisk in the broth, 1/2 cup at a time, until it is fully absorbed and the sauce is smooth before adding more. When half of the broth has been added this way, the rest can be poured in and whisked to combine. Bring sauce to a boil, reduce to a simmer and season with salt and freshly ground black pepper. Cook over low heat, whisking frequently to prevent scorching, for about 10 minutes.

  5. Pour sauce over vegetables and toss to combine.

pot pie assembly

  1. Arrange four ovenproof ramekins on a baking sheet and divide filling into each.

  2. Divide pastry into 4 pieces and roll out each piece into a circle that is about 1 inch larger in diameter than the ramekins. Brush edge of each ramekin with egg wash, top with pastry circle, and gently push pastry onto the edge to secure. Brush the top of the pastries with egg wash then use a sharp knife to cut a few vent slits in each. Bake until tops are golden and filling is bubbling, about 30 minutes. 

  3. Let cool slightly and serve.


  • For best results, roll out pastry lids and assemble pot pies just before baking. 
  • Pastry can be wrapped in plastic wrap and stored in the refrigerator for up to 2 days or frozen for up to 1 month. 
  • Filling can be stored in an airtight container and refrigerated for up to 4 days or frozen for up to 2 months.