Rating: 5 stars
21 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

cook:
40 mins
total:
1 hr
prep:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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

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