Curry Root Vegetable Pot Pie

Roast your favorite root vegetables and toss them in a curried broth for the filling of a puff pastry-topped pot pie. Use any combination of vegetables for a colorful and warm dinner.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 518 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1 cup chopped onion
• 2 tablespoons olive oil
• sea salt and ground black pepper to taste
• 0.5 cup whole milk
• 1.5 cups vegetable broth
• 1.75 cups sweet potato, peeled and cut into 2-inch chunks
• 1.75 cups red potatoes, peeled and cut into 2-inch chunks
• 1.75 cups parsnips, peeled and cut into 2-inch chunks
• 1.75 cups carrots, peeled and cut into 2-inch chunks
• 1.5 teaspoons curry powder, or more to taste
• 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squa

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.

Step 3

Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.

Step 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.

Step 5

Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.

Step 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.

Step 7

Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.