This Curried Vegetable Pot Pie is such a flavorful and delicious comfort food meal!
Not to talk about the weather all the time, but it’s still so hot here! We had one week that wasn’t in the 90s and now it’s back up and I’m not happy about it. It doesn’t feel like fall at all and I’m still rocking my shorts, tank tops and sandals 🙁
That being said, I’m still enjoying eating fall foods and this Curried Vegetable Pot Pie is one of my favorites!
Pot pie is one of those recipes that I don’t make as much as I should because I forget how easy it is. Although, I definitely wouldn’t call it a fancy dish, it does seem like it would take a lot of time and energy. But, I’ve got good news because it’s actually pretty easy!
You can make this pot pie super easy by using a store-bought pie crust, but I made this coconut oil pie crust and it only took a few minutes. And, it just happened to be one of the flakiest, most delicious pie crusts I’ve ever eaten 🙂
Now, I wouldn’t exactly call this pot pie the healthiest recipe I’ve ever made, the sauce is pretty rich, but it’s such a delicious comfort food meal and it’s packed with tons of veggies.
The list of veggies you can add is really endless. I chose my favorites and ones that I thought would go well with the curry: potato, peas, cauliflower, broccoli, onion and carrots. Feel free to omit any you don’t like and add any other ones that you love.
I hope you enjoy my Curried Vegetable Pot Pie and that it keeps you warm and comforted this season!
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Curried Vegetable Pot Pie {Vegan}
- Total Time: 1 hour 40 minutes
- Yield: 4-6 1x
Description
A delicious and comforting vegetable pot pie with a kick from the curry!
Ingredients
- 2 cups diced potatoes
- 1 1/2 cups diced carrots
- 1 1/2 cups cauliflower florets
- 1 1/2 cups broccoli florets
- 1 cup frozen peas
- 1/2 cup diced onion
- 1/2 cup vegan butter, or coconut oil
- 1/2 cup flour, gluten free or regular
- 2 cups vegetable broth
- 1 cup unsweetened almond milk, or milk of your choice
- 1 1/4 teaspoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon celery seed
- 2 large unbaked pie crusts, I used this recipe for coconut oil pie crust
- Fresh parsley for garnish, if desired
Instructions
- Heat oven to 425 degrees F.
- Add the potatoes, carrots and cauliflower to a large pot and cover with water. Bring to a boil and boil for 15 minutes. Next, add the broccoli and peas and cook for another 10 minutes. Vegetables should be fork tender.
- Heat a large skillet over medium heat and add the butter and onions. Cook onions for 2-3 minutes, until softened, and then add the flour. Stir mixture together until it resembles a thick paste.
- Next, add in the vegetable broth, milk, curry powder, salt, pepper and celery seed. Cook mixture, stirring often, until thickened and coats the back of a spoon, 10-15 minutes.
- Add vegetables to sauce and mix until combined.
- Place one pie crust in the bottom of a large baking dish and then pour vegetable mixture in. Top with second pie crust. Press the edges of the pie crusts together and cut any excess off. Poke a few air holes in the top of the pie crust and bake pot pie until pie crust is cooked through, 30-40 minutes.
- Let cool and enjoy! Top with fresh parsley, if desired.
- Prep Time: 20 mins
- Cook Time: 80 mins
- Category: Dinner, Vegan
This is my favorite!!!! I hadn’t made it in a while and couldn’t remember where I found it. I spent 20 mins picking through a lot of other recipes to find yours! I had a question about freezing. Is it better to cook, freeze and reheat or just put together freeze and cook when we want to eat?
I’m so glad that you found it again and that you enjoy this recipe!! I would suggest putting it together, freezing and then cooking when you’re ready to eat 🙂
Best meal I’ve had in a long time! Adding this to my recipe book.
That made me smile big! Thank you so much for the kind words! Glad you enjoyed it 🙂
I’ve never commented on a recipe, but this one is good. Other veg curry pot pie recipes I read seemed a little off for one reason or another. The only thing I did differently was to add the curry spices (lots of curry powder + others- turmeric, ginger, cumin, etc.) right after the onion to sauté them a bit right before the flour.
Super tasty!
Thank you so much!! I’m so glad you enjoyed it!
As an Eastern Orthodox family this is a staple for us. Everyone loves it. It makes a lot too.
That is so nice to hear!!
Hello, What size skillet is best for the pot pie?
I use about a 10 inch one but a little bigger would also work
Fantastic recipe! SO delicious & my kids loved it, too. Instead of potatoes, I used the same amount of rutabaga, cut into small pieces. Didn’t have vegan butter, so I used my usual butter. Also served with big pieces of naan instead of making a crust. I simply kept the veggies in a pot on the stove & skipped the oven time.
I also made my own curry powder & left out the spicy stuff (hence my kids eating it well). Loved it & will make again!
I’m so glad you and your family enjoyed it!!
SO GOOD
Thank you!!
Excellent. I just convinced my family to commit to eating less meat for two months and your recipes have made it so much easier for us to stick to the plan. I’ve tried three of your recipes, and so far everything has been a hit. There are so many recipes out there these days, but yours really stand out because they are so easy, simple, and delicious. I love that you don’t have a thousand exotic ingredients and the prep is quick, both pluses during these crazy days when we are trying to limit our trips to the store, and also working while homeschooling and cooking three meals a day (plus morning and afternoon snacks!). Thank you!
That is SOOOOO nice of you to say!! Your comment just made my day! So glad you and your family are enjoying my recipes! <3
Just wanted to say, I made this tonight for dinner, and my kids presented me with a homemade “best cook ever” award. They said they’d never had anything so delicious. So I guess we’ll be adding this to our recipe library! Thanks!
That is awesome!!!
I made this tonight with asparagus instead of broccoli and it was delicious! I also omitted the crust altogether (too hot to be in the kitchen too long) and dished each serving in a bowl with naan over the top. It was easy and delicious!
So glad you enjoyed it! Love the idea of serving it with naan!
What a fantastic recipe! I even won over my meat-loving boyfriend with this one. I didn’t have cauliflower so I substituted some mushrooms that I cooked with the onions – NOM
That’s so nice to hear!!
Made this tonight. It was delicious! A great cold weather dish 🙂
I’m so glad to hear you enjoyed it!! 🙂
this is an excellent dish – one worth sharing with friends. The coconut oil pie crust is delicious and very easy to make.
I’m so glad you enjoyed it!! 🙂
Love this recipe so much!! Thanks!! Do you have another link for the coconut oil pie crust? Would like to try making my own.
I’m so glad you liked it! Here is the link to my coconut oil pie crust 🙂
Would this be ok to freeze? If so, could I freeze it in one pie or should it be separate? And how much longer would it take to bake from frozen?
Yes, this can be frozen. I think you could definitely freeze it all together in one pie. It would probably take around an hour or so to bake from frozen I would think. Possible a little longer.
I LOVE this idea! Definitely will be trying as soon as the weather cools off here. Who’s have thought 70s in Buffalo this time of year?!?
Thanks, Tracy! I hope you enjoy it! I’m sorry you are having warmer weather too, although I would give anything for 70 degrees right now, haha! 🙂
Oooo this is such a fun spin on classic pot pie!! So cozy and comforting!!
haha oh the weather. We have FINALLY cooled down here as of this week (before that I was still wearing flip flops too!). Madness.
Thanks, Ashley! It is madness! I guess it’s to be expected here though, but I always forget that it doesn’t cool down until November and then I get mad haha 🙂
Oh my gosh, what an AMAZING twist on pot pie! I love the curry in there and all that veggie goodness! This is my ultimate comfort food, Izzy and I’m OBSESSED over how good this looks!
Thanks so much, Sarah!! Pot pie is one of my ultimate comfort foods too!