Curry Root Vegetable Pot Pie

Curry Root Vegetable Pot Pie

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"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 h servings 518 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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. ...

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 c...

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

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!

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 ...

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 ...

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 pastr...

This was FANTASTIC! I took it to a church supper, and people were coming back for seconds.

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