Veggie Pot Pie (4 Servings)

The lentils and fennel give the broth this deep, savory warmth that feels like a proper Sunday dinner, and the crust stayed flaky even after reheating the leftovers. Four generous servings meant we had enough for lunch the next day, which is always a win in my house.

That golden crust on top was the first thing that won me over, but the sagey broth with those brown lentils is what really makes it taste like a proper home-cooked meal. Four servings is accurate too, my family finished it in one sitting and everyone went back for seconds.

The lentils and fennel make the broth so rich and comforting, I forgot it was vegetarian. The crust held up beautifully even after reheating leftovers the next day.