Thursday, January 20, 2011

Curried Vegetable Pot Pie

So, have you heard the new dessert sweetheart is pie? Now I love a good sweet pie as much as the next person but why leave it for dessert? I want that flaky crust for dinner too.
Curried Vegetable Pot Pie
I told Matt I was going to make another pot pie this week & he asked me to make a curry filling. Believe me when I'm making our weekly dinner menu I'm always happy for suggestions. I decided to keep this pie vegetarian because we've been eating a lot of beef lately & I though a vegetable break was called for. You won't miss the meat at all though as this pie is full of curry flavors & the vegetables are only cooked to crisp tender giving the filling a nice bite.
Curried Vegetable Pot Pie
I made this in two ramekins for individual pies but they were so filling that neither Matt nor I could finish ours. They made a great lunch for me the next day though reheated in the oven.

Curried Vegetable Pot Pie
The filling for this pie would also be great just over rice.

Pie Crust for a double crust pie
1 T olive oil
1 onion, large chop
1 clove garlic, minced
1 carrot, sliced
1 small head cauliflower, cut into florets
2 T korma curry paste
1/2 t cumin
1 14.5 oz can whole or diced tomatoes
1/2 c frozen peas
1/4 c plain yogurt
salt to taste
1 egg, beaten

Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, carrot & cauliflower. Sauté until the onion is translucent. Stir in the curry paste & cumin coating everything. Add the tomatoes, if you are using whole tomatoes break them up a bit. Bring to a boil. Reduce heat & simmer until most of the tomato liquid is gone & the vegetables are crisp tender. Stir in the peas & yogurt. Heat through but do not let boil. Taste & season with salt as needed.

Preheat oven to 400 F.

Roll half the pie dough out into 2 circle big enough to line the inside of two 1 1/2 cup ramekins & just hang over the sides. Divide the curry between the two ramekins.
Curried Vegetable Pot Pie
Roll the remaining pie dough out into two circles just big enough to top the ramekins & hang over the sides a little. Brush the dough with the beaten egg. Poke a few holes in the crust with a sharp knife or fork.

Put in oven & reduce heat to 350 F. Bake for 30 - 40 minutes. The crust should be golden brown.
Curried Vegetable Pot Pie
Makes 2 individual pot pies.

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski


Foodwanderings said...

Anything curried I am there!! Looking good. I like the consistency the peas peeing out of there and the crust looks scrumptous!! Seriously the most delicious looking pot pie I have ever seen, might be the curry! :)

Elle said...

I've got to try these! Potpies, I think, are the ultimate in comfort food. Love the curry filling idea, too.

Natasha @ Saved by the Egg Timer said...

Mmmm, mm, good! I love how your meals are always so hearty and healthy. So MN, hahah, stay warm today!

Unknown said...

I love the sound and looks of this. Your pie crust is so flaky and light. I also like that your filling isn't all runny looking. A perfect pot pie!


never in a million years would i have thunk to do a curried pot pie - but man, am happy YOU thought of it!!

Amy P. said...

The combo of those Indian spices plus the pie crust sounds so comforting for cold weather, will have to check this out

RJ Flamingo said...

I've been thinking about pot pies lately, too. This looks like a good start!

Lori said...

Your pot pies always look so great! The crust lays on their so nicely, I just want a bite! :)

Megan said...

hat a beautiful dinner. Gotta love a pot pie!!

Jenn @leftoverqueen said...

Fantastic looking filling - and that crust - buttery perfection!

Chris and Amy said...

Love the idea of adding curry flavor!

Lori said...

Pot pies are always nice in the winter. And curried just kicks it up!

Hey have you ever made pasties?

Fresh Local and Best said...

Oh this pie looks so good! Anything pot pie with a buttery flaky crust is exciting and comforting. I think curry, tomatoes and peas go so well that I'm not surprised the meat is not missed in this recipe.

grace said...

so pies are finally getting the spotlight, eh? excellent. i'm loving your flaky crust, and the filling ain't too shabby. :)

Shelby said...

This looks and sounds delicious to me! I think this one is a definite must try!

Alicia Foodycat said...

I love pie - and I really like the filling in this one!

Maris (In Good Taste) said...

Love the idea of a veggie-only pot pie!

Deborah said...

That crust looks so unbelievably flaky!

Meg Luby said...

yummmmm, this looks spectacularly done! i think i would have to add some meat, though. i'm too carnivore not to. i think curry and lamb are such a great match that, i will have to give it a whirl :)

thanks for posting!

Anonymous said...

a mini pot pie after a long day at work would make me so happy

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t = teaspoon
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