Best 2 Curry Root Vegetable Pot Pie Recipes

Indulge in a culinary journey with our tantalizing Curry Root Vegetable Pot Pie, a delectable dish that harmonizes the vibrant flavors of curry with the wholesome goodness of root vegetables. Dive into a symphony of textures as tender chunks of carrots, parsnips, potatoes, and sweet potatoes mingle with the creamy, aromatic curry sauce, all enveloped in a flaky, golden crust.

Embark on a delightful adventure with our diverse collection of pot pie recipes. From the classic Chicken and Vegetable Pot Pie, bursting with savory chicken and an array of vibrant vegetables, to the hearty and comforting Beef and Stout Pot Pie, brimming with rich beef and the robust flavors of stout beer. Vegetarian enthusiasts will relish the Mushroom and Leek Pot Pie, a symphony of earthy mushrooms and aromatic leeks, while seafood lovers will delight in the Shrimp and Corn Pot Pie, a delightful combination of succulent shrimp and sweet corn.

Let's cook with our recipes!

WINTER-VEGETABLE RED-CURRY POTPIE

Winter-Vegetable Red-Curry Potpie image

A flavorful curry made with butternut squash, carrots, parsnips, sweet peppers, and coconut milk awaits underneath a flaky shell of puff pastry.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 50m

Number Of Ingredients 3

Ingredients

1/2 recipe Winter-Vegetable Red Curry, cooled
All-purpose flour, for dusting
8 ounces (1/2 package) all-butter puff pastry

Steps:

Preheat oven to 425 degrees. Place curry in a 9-inch pie dish. On a lightly floured surface, roll out pastry to a 10 1/2-inch square; cut 3 large vents in center, then place over curry, pressing gently to cover rim of pie dish. Place pie dish on a baking sheet; bake until potpie is golden and bubbly (tent with foil if pastry is getting too dark, tent with foil), about 30 minutes. Let cool 15 minutes before serving.

SHEET PAN ROOT VEGETABLE POT PIE

Sheet Pan Root Vegetable Pot Pie image

If your favorite part of pot pie is the crust and you're vegetarian, this is the dish for you. A creamy sauce is poured over hearty root vegetables like carrots, parsnips and sweet potatoes and topped with layers of puff pastry. It takes less than 30 minutes to whip up, making it perfect for a weeknight dinner with just a few dishes to clean!

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray, for greasing
3 tablespoons unsalted butter
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon ground cinnamon
Pinch ground allspice
2/3 cup all-purpose flour, plus more for dusting
3 cups low-sodium vegetable broth
Kosher salt and freshly ground black pepper
2 medium sweet potatoes, chopped into 1/4-inch cubes (about 3 cups)
3 large carrots, peeled and sliced into thin half-moons (about 2 cups)
3 large parsnips, peeled and sliced into thin half-moons (about 2 cups)
2 stalks celery, finely diced
One 14-ounce bag frozen pearl onions, thawed and drained
Two 17.3-ounce packages puff pastry, thawed (4 sheets)
1 large egg

Steps:

Preheat the oven to 400 degrees F. Spray a half sheet pan (18-by-13-inches) with cooking spray.
Put the butter, thyme, cinnamon and allspice in a small saucepan over medium heat and cook until the butter melts, about 1 minute. Whisk in the flour and cook, stirring constantly, until the mixture is a sandy consistency, about 1 minute. Pour in the vegetable broth, whisking constantly, until smooth. Stir in 2 teaspoons salt and a few grinds of pepper and bring to a boil, about 2 minutes. Reduce the heat to medium-low and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
Meanwhile, put the sweet potatoes, carrots, parsnips, celery, pearl onions, 1 teaspoon salt and a few grinds of pepper on the prepared half sheet pan and toss to combine. Set aside.
Stack the 4 puff pastry sheets on top of each other on a lightly floured surface. Roll out the puff pastry to a 20-by-15-inch rectangle. Pour the gravy on top of the vegetables on the sheet pan and toss together to coat. Place the puff pastry evenly over the filling so there is about a 1-inch overhang on the edges. Trim the overhang with kitchen shears, making sure that the filling stays completely covered. Using the shears, make 12 small X marks all over the pastry; these slits will help steam escape. Beat the egg with a splash of water in a small bowl. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes. Let the pot pie cool for 10 minutes, then slice and serve.

Tips:

Keep vegetables in bite-sized pieces. This will ensure that they cook evenly and quickly.
Don't overcook the vegetables. They should be tender, but still have a slight crunch.
Use a good quality curry powder. This will make all the difference in the flavor of your pot pie.
Don't be afraid to experiment with different vegetables. This recipe is a great way to use up leftover vegetables or try new ones.
Serve the pot pie with a side of rice or mashed potatoes. This will help to soak up the delicious gravy.

Conclusion:

This curry root vegetable pot pie is a delicious and hearty meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful meal, give this recipe a try!