Curry Root Vegetable Pot Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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!)
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Photo by Caramel0

Cooking Level: Intermediate

Photo by Saltado
Reviewed: 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!
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Photo by Saltado

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Reviewed: Feb. 21, 2013
Wow! This was hearty and delicious. Even my picky eaters loved it!
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Reviewed: Feb. 15, 2014
This was FANTASTIC! I took it to a church supper, and people were coming back for seconds.
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Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: Jul. 2, 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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