I made the decision to attempt to make my own curry veggie pot pie after falling in love with one from a nearby but extremely expensive bakery. This is what I came up with after consulting a few other recipes. It surpasses what I was aiming to imitate, in my opinion. Any mix of pumpkin, rutabagas, squash, sweet potatoes, carrots, parsnips, turnips, etc. will work. A mixture of sweet potatoes, miniature red potatoes, parsnips, and carrots is something I can definitely suggest.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ¾ cups sweet potato, peeled and cut into 2-inch chunks
- 1 ¾ cups red potatoes, peeled and cut into 2-inch chunks
- 1 ¾ cups parsnips, peeled and cut into 2-inch chunks
- 1 ¾ cups carrots, peeled and cut into 2-inch chunks
- 2 tablespoons olive oil
- sea salt and ground black pepper to taste
- 1 tablespoon butter
- 1 cup chopped onion
- 2 tablespoons butter
- 1 ½ cups vegetable broth
- ½ cup whole milk
- 3 tablespoons all-purpose flour
- 1 ½ teaspoons curry powder, or more to taste
- 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
- Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
- Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
- Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
- Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
- Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.
Nutrition Facts
| Calories | 518 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 356 mg |
| Sugars | 7 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I really kept with the recipe but used more curry powder and a bit of cayenne. I don’t have pot pie tins, so I made it like a whole pie, with a store bought rolled crust. I thought there would be too much for one pie, but it was perfect. My wife and I loved this dish, just bursting with flavor. I am a huge fan of parsnips.
This is the pot pie recipe I’ve been looking for. I also started with a roux as suggested by another reviewer, but the sauce is spot on. And the flexibility of using vegetables on hand is great. I can also substitute coconut milk for my vegan friends. I know this recipe will be a favorite among favorites.
This was really easy and good! The only thing I would do differently is cook red potatoes longer as they seem to be hard when the others were done. I saw a reviewer that made samosas with this and I can see that! Very good! Thank you!
Very simple, adaptable recipe that tastes really good. I should have thickened the sauce a bit more, had some messy spillover in the oven. Used a simple Bisquick batter over top instead of filo, which worked just fine. Also added a handful of raisins to the mix.
Delicious and easy! I sauteed some onions and added it to the veggie mix. Loved this recipe.
I’ve made this twice now, both times using regular pie crust instead of puff pastry. The first time I used coconut milk and my family rated it 4 stars. The second time, I used regular milk as the recipe called for and we rated it only 3 stars. I will definitely make this again, but using coconut milk.
I love this recipe and make it often! The only changes I made is by using coconut milk instead of cow milk, and I add powdered garlic. I made it again tonight and roasted the onions with the other veggies – came out great! I’ll keep doing that! I’ve added frozen peas before and it comes out amazing as well. Thanks for an excellent recipe!
I made it without the crust and ate it as a stew over rice, and it turned out great! I added mushrooms, doubled the curry powder, and used yogurt instead of milk – adds a nice tanginess.
Super easy recipe, which I followed to a ‘t’ for a group meeting. Everyone loved it and asked for the recipe.
It was delicious! Thanks for the recipe. I changed it a little: 13 x 9 pan with a mix of rutabaga, parsnip, turnip, carrots, sweet and red potatoes. I also substituted coconut milk for cow’s milk.
Wonderful! The only change u made was using coconut milk instead of whole and it was very good. Even my very picky 12 year went back for seconds. Might try these as hand pies at some point.
I used pie crusts…and it was easy and tasty! It’s important to buy good-quality curry from a spice store. It makes all the difference!
Just finished and thought it was so delicious! I had a similar pie at a restaurant and wanted to recreate it at home- I think it was a complete success. I made a few modifications, must notably the addition of golden raisins. This was one of my favorite parts in the restaurant version and it turned out beautifully at home. The raisins balance the curry spice and add another flavor and texture dimension to all the root veggies. Trust me, it is so good. Since I really like them I added about 3/4 cup. Other modifications included that I doubled the curry powder, used skim milk, chicken broth, and only about two tablespoons of butter.
Made it for my husbands birthday…he loved it and so did everyone else! Left out the parsnips added peas and nude skin potatoes and doubled the curry…delicious!
Exceptionally good! Was looking for a recipe to use up the parsnips I got in my CSA box last week. As it turns out I was able to use several vegetables that I had on hand. I used celery, celery root, carrots, parsnip red peppers and onion. My family was very skeptical when they saw the dish, but they raved about it and fought over the leftovers the next day. It was colourful, tasty and nutritious!
I was craving samosas from my favorite Indian restaurant so I was searching and searching and I found this recipe that I liked the best. Instead of a pot pie, I did turnovers with the puff pastry. I just used red potatoes, carrots, and peas. It hit the spot. I served with pesto which was absolutely yummy. Next time I’ll use more curry and get more puff pastry because I had left over filling. Yum yum.
This was FANTASTIC! I took it to a church supper, and people were coming back for seconds.
This was FANTASTIC! I took it to a church supper, and people were coming back for seconds.
Wow! This was hearty and delicious. Even my picky eaters loved it!
We loved this recipe! It came out wonderful. I didn’t skin red potatoes and the skin was actually quite delicious in the pot pie – i added some cayenne and used red onions, I added some seared chicken thighs and used 1% milk and only 1 tbsp butter (but extra oil from cooking the chicken). It was delicious!! (might add some green peas next time!)
I made my own pie crust instead of the puff pastry. I roasted the veggies and heated the stock and milk as described. Then I made a roux with the butter and flour and added curry and onions. Then drizzled in the milk and stock. Then added the sauce to the veggies. I enjoyed this very much and will make again for sure. Yumm!