Dinner

Creamy Greens Pot Pie Recipe

Name: Creamy Greens Pot Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 2 tbsp rapeseed oil; 2 leeks, halved and finely chopped; 300g kale or cabbage or a mixture, shredded; 400g can butter beans, drained and rinsed; 200g frozen peas; 200ml low-fat vegetable stock; 3 tbsp low-fat crème fraîche; 3 tbsp fresh pesto (check the label to ensure it’s vegetarian if needed); 1 lemon, zested and juiced; 250g filo pastry sheets; 1 tsp nigella seeds (optional)

ByCleo Brixton January 5, 2026January 5, 2026

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Introduction

This creamy greens pot pie combines tender leeks, hearty kale, and butter beans in a luscious, flavorful filling. Topped with crisp, golden filo pastry, it’s a comforting and satisfying vegetarian dish perfect for any season.

A round light blue pot filled with a baked dish that has a top layer of golden toasted phyllo dough with black sesame seeds scattered across it. One side of the top crust is partially pulled back, revealing a layered inside of shredded light green cabbage, white beans, and some herbs mixed in a creamy sauce. The crispy, uneven phyllo dough sheets create a textured top with various shades of brown and light yellow, contrasting with the soft, moist filling underneath. The pot sits on a white marbled surface, with a dark blue cloth and a white plate with some food visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed oil
2 leeks, halved and finely chopped
300g kale or cabbage or a mixture, shredded
400g can butter beans, drained and rinsed
200g frozen peas
200ml low-fat vegetable stock
3 tbsp low-fat crème fraîche
3 tbsp fresh pesto (check the label to ensure it’s vegetarian if needed)
1 lemon, zested and juiced
250g filo pastry sheets
1 tsp nigella seeds (optional)

Instructions

Step 1: Heat 1 tablespoon of rapeseed oil in a shallow, round flameproof casserole dish or ovenproof pan over medium heat. Add the chopped leeks and cook for 5 minutes, stirring occasionally until they begin to soften.
Step 2: Add the shredded kale or cabbage to the pan and cook for another 5 minutes until wilted.
Step 3: Preheat your oven to 200°C (180°C fan)/gas mark 6.
Step 4: Stir in the butter beans, frozen peas, vegetable stock, crème fraîche, pesto, lemon juice, and zest. Mix well and simmer for 3 minutes. Season to taste with salt and pepper.
Step 5: Scrunch up the filo pastry sheets and arrange them evenly over the filling to cover the surface. Brush the remaining oil over the filo and sprinkle with nigella seeds, if using.
Step 6: Bake the pot pie in the preheated oven for 25 to 30 minutes until the filo pastry is golden brown and crisp.

Tips & Variations

Use a mixture of kale and cabbage for added texture and flavor.
For a vegan version, substitute crème fraîche with a plant-based alternative and ensure the pesto is dairy-free.
Replacing nigella seeds with toasted sesame seeds offers a different but delicious nutty crunch.
Make sure to brush the filo lightly with oil to help it crisp up without burning.

Storage

Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (fan) for 10-15 minutes to restore crispiness to the filo. Avoid microwaving to prevent the pastry from becoming soggy.