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Vegetable Curry Pot Pie Recipe

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4 from 76 reviews

  • Author: Amina
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Vegetable Curry Pot Pie combines a flaky, buttery crust with a rich, spiced vegetable filling featuring parsnips, carrots, celery, potatoes, and aromatic Punjabi spices. The filling simmers until tender then is encased in a golden baked crust, creating a comforting and flavorful vegetarian main dish ideal for gatherings or a cozy dinner.

Ingredients

Pie Crust

  • 1½ cups all-purpose flour
  • ½ cup cake flour
  • ½ teaspoon kosher salt
  • ¾ cups unsalted butter (1½ sticks, chilled and small-diced)
  • ¼ cup shortening (chilled)
  • ½ cup cold water

Vegetable Filling

  • 1 tablespoon extra virgin olive oil
  • ¾ pound parsnips (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 ribs celery (trimmed and diced)
  • 1 shallot (peeled and minced)
  • 4 cloves garlic (peeled and minced)
  • 1 pound Yukon gold potatoes (peeled and diced)
  • 2 teaspoons kosher salt (plus more to taste)
  • 1½ tablespoons Dil’s Punjabi Masala
  • 1 teaspoon Kashmiri chili powder (optional)
  • 3 tablespoons butter
  • ⅓ cup all-purpose flour
  • 1 teaspoon sugar (optional)
  • 3 cups water or vegetable stock
  • 1 cup frozen peas
  • 1 cup loosely packed cilantro leaves (minced, plus more for serving)
  • Kosher salt and black pepper (to taste)

For Egg Wash

  • 1 egg (beaten)
  • 1 tablespoon whole milk

Instructions

  1. Make the pie crust: Combine all-purpose flour, cake flour, and kosher salt in a large bowl using a fork to mix. Add cold diced butter and chilled shortening, then use a pastry cutter to blend until coarse crumbs form. Mix in cold water until dough forms a ball, then wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  2. Start the pot pie filling: Heat olive oil in a wide pot over medium-high heat. Add diced parsnips, carrots, celery, and shallot with a scant amount of salt. Cook for 5 minutes, stirring regularly until softened.
  3. Add potatoes and season: Add diced Yukon gold potatoes and 2 teaspoons kosher salt. Cook 7 to 8 minutes, turning occasionally until vegetables are slightly tender.
  4. Add garlic and spices: Stir in minced garlic, Dil’s Punjabi Masala, and optional Kashmiri chili powder. Cook 1 minute until fragrant.
  5. Toast the flour: Create a well in the center of the vegetables, add butter and wait for it to bubble. Add ⅓ cup all-purpose flour and stir to coat. Cook for 2 minutes, stirring so the flour becomes nutty and aromatic.
  6. Add liquid: Pour in water or vegetable stock while whisking to make a smooth mixture. Taste and adjust seasoning; add 1 teaspoon sugar if desired to offset any bitterness.
  7. Simmer the filling: Bring mixture to a boil, then reduce heat to low and simmer partially covered for 30 to 45 minutes until potatoes and parsnips are fork tender and filling has thickened. Add water if it reduces too much. Adjust seasoning as needed.
  8. Finish the filling: Stir in frozen peas and minced cilantro. Turn off heat and transfer filling to a wide dish. Cover loosely and let it cool for 30 minutes to 1 hour.
  9. Prepare the pie crust: Preheat oven to 425ºF. Mix beaten egg and milk for egg wash. Cut chilled dough ball in half; roll one half on a floured surface into a circle about 1 inch larger than 9-inch pie dish. Place dough into pie dish. Roll out second half for the top crust similarly.
  10. Assemble the pot pie: Pour cooled vegetable filling into prepared pie crust. Carefully place top crust over filling, trim excess dough, and seal edges by pinching or using a fork. Cut small slits on top to allow steam to escape. Brush crust with egg wash.
  11. Bake the pot pie: Place pie dish on a baking sheet and bake for 35 to 40 minutes or until crust is golden brown and flaky, rotating halfway through. Remove from oven and let stand for 20 to 30 minutes before serving.
  12. Serve: Slice and plate the pot pie. Garnish with additional minced cilantro and enjoy warm.

Notes

  • Note 1: Vegetables should be peeled and diced uniformly for even cooking.
  • Note 2: Transferring filling to a wide dish helps it cool faster and more evenly for better pastry texture.
  • Note 3: Rolling dough slightly larger than the pie dish prevents cracks and allows for proper sealing.
  • This recipe results in a vegetarian dish packed with aromatic spices, suitable for a cozy main course.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian-inspired American

Find it online: https://aminabakes.com/vegetable-curry-pot-pie-recipe/