19 Ratings
  • 5 star values: 17
  • 4 star values: 2

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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Ingredients

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

Directions

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

518 calories; 31.6 g total fat; 13 mg cholesterol; 356 mg sodium. 52.5 g carbohydrates; 7.4 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/26/2012
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!
(15)

Most helpful critical review

Rating: 4 stars
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.
(1)
19 Ratings
  • 5 star values: 17
  • 4 star values: 2
Rating: 5 stars
11/26/2012
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!
(15)
Rating: 5 stars
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!)
(7)
Rating: 5 stars
02/21/2013
Wow! This was hearty and delicious. Even my picky eaters loved it!
(3)
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Rating: 5 stars
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.
(1)
Rating: 5 stars
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.
(1)
Rating: 4 stars
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.
(1)
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Rating: 5 stars
10/20/2014
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!
Rating: 5 stars
03/16/2017
Delicious and easy! I sauteed some onions and added it to the veggie mix. Loved this recipe.
Rating: 5 stars
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.