Recipes Main Dishes Savory Pie Recipes Pot Pie Recipes Curry Root Vegetable Pot Pie 4.9 (23) 22 Reviews 2 Photos 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. Submitted by twogingers Published on March 9, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ¾ cups sweet potato, peeled and cut into 2-inch chunks 1 ¾ cups red potatoes, peeled and cut into 2-inch chunks 1 ¾ cups parsnips, peeled and cut into 2-inch chunks 1 ¾ cups carrots, peeled and cut into 2-inch chunks 2 tablespoons olive oil sea salt and ground black pepper to taste 1 tablespoon butter 1 cup chopped onion 2 tablespoons butter 1 ½ cups vegetable broth ½ cup whole milk 3 tablespoons all-purpose flour 1 ½ teaspoons curry powder, or more to taste 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares Directions Preheat oven to 400 degrees F (200 degrees C). Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper. Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes. 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. Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil. 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. Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes. I Made It Print 28 home cooks made it! Nutrition Facts (per serving) 518 Calories 32g Fat 53g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 518 % Daily Value * Total Fat 32g 41% Saturated Fat 9g 47% Cholesterol 13mg 4% Sodium 356mg 15% Total Carbohydrate 53g 19% Dietary Fiber 5g 19% Total Sugars 7g Protein 7g 15% Vitamin C 12mg 13% Calcium 67mg 5% Iron 3mg 17% Potassium 553mg 12% * 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.