Recipe by twogingers
"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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1 3/4 cups
sweet potato, peeled and cut into 2-inch chunks
1 3/4 cups
red potatoes, peeled and cut into 2-inch chunks
1 3/4 cups
parsnips, peeled and cut into 2-inch chunks
1 3/4 cups
carrots, peeled and cut into 2-inch chunks
sea salt and ground black pepper to taste
1 1/2 cups
1 1/2 teaspoons
curry powder, or more to taste
1 (17.25 ounce) package
frozen puff pastry, thawed and cut into four 5-inch squares
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!
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!)
Wow! This was hearty and delicious. Even my picky eaters loved it!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Curry Root Vegetable Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 284
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