Curry Root Vegetable Pot Pie Recipe -
Curry Root Vegetable Pot Pie Recipe
  • READY IN 1 hr

Curry Root Vegetable Pot Pie

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
  3. Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
  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.
  5. Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
  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.
  7. Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.
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Reviews More Reviews

Nov 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!

Jan 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!)


9 Ratings

Feb 21, 2013

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

Feb 01, 2015

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!

Nov 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.

Nov 01, 2014

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!

Oct 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!

Jul 02, 2014

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.


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  • Calories
  • 518 kcal
  • 26%
  • Carbohydrates
  • 52.5 g
  • 17%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 356 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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