Curry Root Vegetable Pot Pie

Name: Curry Root Vegetable Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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

Rating: 4.9 stars

20 Ratings
19 Reviews
1 Photo

I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.

By twogingers

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Recipe Summary

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
Step 3

Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
Step 4

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.
Step 5

Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
Step 6

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.
Step 7

Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

Nutrition Facts

Per Serving:

518 calories; protein 7.4g; carbohydrates 52.5g; fat 31.6g; cholesterol 13mg; sodium 355.6mg. Full Nutrition

Reviews (19)

Most helpful positive review

Dennis Carroll

11/27/2012

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! Read More

Helpful

(15)

20 Ratings

5 star values: 18
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Dennis Carroll

11/26/2012

Helpful

(15)

Caramel0

01/13/2013

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!) Read More

Helpful

(8)

reimeang

02/21/2013

Wow! This was hearty and delicious. Even my picky eaters loved it! Read More

Helpful

(4)

ShanS

08/28/2016

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. Read More

Helpful

(2)

melerre

11/15/2014

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. Read More

Helpful

(2)

Candi24

10/30/2016

I love this recipe! The flavor is amazing and I love using parsnips in a way that everyone in the family loves.:) My only substitutions were all to make the recipe dairy free (butter milk) and it came out perfectly. I make this every Fall now and just love it. Read More

Helpful

(1)

ceomama

04/13/2019

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! Read More

Helpful

(1)

mrs. kosmos

12/09/2016

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. Read More

Helpful

(1)

Michelle

03/16/2017

Delicious and easy! I sauteed some onions and added it to the veggie mix. Loved this recipe. Read More

More Reviews

Back to Curry Root Vegetable Pot Pie

All Reviews for Curry Root Vegetable Pot Pie

- of Reviews

Curry Root Vegetable Pot Pie

Servings Per Recipe: 8
Calories: 517.9

% Daily Value *

protein: 15 %

carbohydrates: 17 %

dietary fiber: 21 %

sugars:

fat: 49 %

saturated fat: 47 %

cholesterol: 4 %

vitamin a iu: 187 %

niacin equivalents: 41 %

vitamin b6: 15 %

vitamin c: 20 %

folate: 23 %

calcium: 7 %

iron: 17 %

magnesium: 15 %

potassium: 16 %

sodium: 14 %

thiamin: 37 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Curry Root Vegetable Pot Pie

1 of 19

All Reviews

Dennis Carroll

11/26/2012

Helpful

(15)

Caramel0

01/13/2013

Helpful

(8)

reimeang

02/21/2013

Wow! This was hearty and delicious. Even my picky eaters loved it!

Helpful

(4)

ShanS

08/28/2016

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.

Helpful

(2)

melerre

11/15/2014

Helpful

(2)

Candi24

10/30/2016

Helpful

(1)

ceomama

04/13/2019

Helpful

(1)

mrs. kosmos

12/09/2016

Helpful

(1)

Michelle

03/16/2017

Delicious and easy! I sauteed some onions and added it to the veggie mix. Loved this recipe.

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Dennis Carroll

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Curry Root Vegetable Pot Pie

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (19)

Most helpful positive review

All Reviews for Curry Root Vegetable Pot Pie

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Include these ingredients

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Curry Root Vegetable Pot Pie

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (19)

Most helpful positive review

All Reviews for Curry Root Vegetable Pot Pie