Combine the warm, aromatic flavors of a vegetarian curry, with a traditional flaky crust, to make my Curry Pot Pie recipe. Simmer together the vegetables, fragrant spices, and creamy coconut milk, to create a very comforting filling. Try making my Crustless Chicken Pot Pie for convenient weeknight dish with a more traditional flavor profile.
I decided to make this Curry Pot Pie as a meatless dish for Good Friday, since the in-laws of the family are not always fans of my family's traditional Salmon and Potato pie. I am happy to report that it was hit with the whole family! If you are looking for a meat-filled pie, my Traditional French Canadian Tourtière is a definite must during the holiday season in our culture.
For more variations on classic dinner ideas, I recommend trying my Philly Cheesesteak Stuffed Shells, Buffalo Chicken Stuffed Shells or my hearty One Pot Lasagna Soup.
Ingredients
- Pie Shell: Flour, Salt, Shortening, Water, Vinegar
- Coconut Oil
- Onion
- Garlic
- Carrot
- Fresh Sage or Parsley
- Curry Powder
- Potato
- Cauliflower
- Frozen Peas
- Corn Kernels
- Coconut Milk
See recipe card for quantities.
How to make Curry Pot Pie
Start by preheating your oven to 400F and have a 9-inch pie plate ready.
Prepare your pie dough and then divide into 2 disks. Place in the refrigerator while you prepare the filling.
Place a large frying pan on medium heat. Melt the coconut oil in the pan and cook the onion and garlic until translucent. Add the curry powder and the chopped sage, then cook for another minute.
Stir the chopped carrots and potatoes with the veggies in the frying pan. Cook for 5 minutes.
Pour the coconut milk into the frying pan and bring to a simmer. Continue simmering for 5-10 minutes or until thickened.
Turn off the heat and add the chopped cauliflower, peas and corn kernels. Place the filling in a stain-proof container and refrigerate while rolling out the dough.
Roll out the dough for the bottom of the pie and place in a 9-inch pie plate. Trim the excess dough hanging over the side.
Place the filling inside the pie shell and lightly brush the edge or the dough with egg wash.
Roll out the dough for the top part of the pie and place it on top. Gently press down on the edge to create a seal. Cut off the excess dough by running your knife vertically on the outside of the pie plate.
Crimp the edges of the dough with a fork, or by pinching it with your fingers. Brush the top of the pie with egg wash. Make a 1 ½ inch cross in the center of the pie to create a vent hole. Place in the preheated 400F oven for 45 minutes or until golden brown.
Substitutions
- Premade Pie Dough - Use a premade pie shell, as long as you have a top piece for it. Thaw out the pie shell before filling it. If using a bottom pie shell for the top, simply thaw it out for 15 minutes and then turn it over on a piece of parchment paper and shape it into a large enough disk to place on top.
- Potatoes - Replace part, or all of the potatoes in the recipe with sweet potato cubes.
- Coconut Oil - Coconut oil adds a lot of flavor to the vegetable filling but you can replace it with any type of cooking oil.
Storing your Curry Pot Pie
Store any leftover Curry Pot Pie in an airtight container and refrigerate for 2-3 days. This recipe also freezes very well, for up to a month.
Recipe
Curry Pot Pie
Ingredients
Pie Dough Ingredients
- 2½ cup All-Purpose Flour
- 1 teaspoon Salt
- 1 cup Vegetable Shortening
- ½ cup Cold Water
- 2 teaspoon White Vinegar
Curry Filling Ingredients
- 2 tablespoon Coconut Oil
- 1 small White Onion finely chopped
- 3 cloves Garlic minced
- 2 tablespoon Fresh Sage (or Parsley) finely chopped
- 3 teaspoon Curry Powder
- 1 cup Carrot finely chopped
- 1½ cup Potatoes peeled and chopped in ¼ inch cubes
- 400 ml Coconut Milk
- 1 teaspoon Salt
- 1 cup Cauliflower Florets in small pieces
- ¾ cup Green Peas frozen or canned
- ¾ cup Corn Kernels frozen or canned
Egg Wash
- 1 large Egg
- 1 tablespoon Water or milk
Instructions
Prepare the pie dough
- In a large bowl, mix together the flour and the salt.
- Cut the shortening into the flour with clean hands or dough blender, to obtain a fine crumb texture.
- Mix the vinegar with the cold water and then drizzle the mixture into the flour mixture.
- Stir and bring the dough together until there are no more dry ingredients in the bottom of the bowl. You might have to drizzle a little more water (1-2 tsp) in the bowl to bring it all together, but the dough should not be too wet.
- Separate the dough into 2 balls, one being slightly larger than the other. Press the balls into flat disks and wrap them separately and tightly in plastic wrap. Place in the refrigerator while you prepare the curry filling.
Prepare the curry filling
- Place a large frying pan on medium-high heat. Melt the coconut oil in the pan.
- Add the onion and garlic to the melted coconut oil and cook for a couple minutes or until the onions are translucent. Add the chopped sage and curry and stir to combine. Cook the curry for a couple minutes.
- Add the prepared carrots and potatoes to the frying pan. Stir to coat them in the curry and cook for 3-4 minutes.
- Deglaze the pan by slowly pouring the coconut milk over the vegetables in the pan. Stir in the 1 teaspoon of salt and bring to a simmer. Let it simmer for 5-10 minutes, or until the coconut milk has slightly thickened.
- Once the coconut milk has thickened, turn off the heat. Add the chopped cauliflower florets, the peas, and the corn kernels. Stir to combine.
- Place the curry vegetable filling into a non-staining dish. Refrigerate the filling to bring it to room temperature, while you roll out the dough.
Assemble and bake the Curry Pot Pie
- Preheat your oven to 400F.
- In a small bowl, make the egg wash by whisking together the egg and the water. Have a pastry brush ready and set aside.
- Take the larger of the 2 disks of chilled dough and take it out of the plastic wrap. Place it on a floured surface. Roll it out into a large circle, an ⅛ of a inch thick.
- Gently place it in a 9-inch pie plate, making sure that the dough goes down into the bottom corners and up the sides. (TIP: I like using a glass pie plate so I can tell when the bottom of the pie is cooked though.) Cut off any excess dough hanging over the outside of the pie plate.
- Place the cooled pie curry vegetable filling into the lined pie plate. Flatten out the filling, making sure that it is level. Lightly brush the top edge of the pie dough with some of the egg wash.
- Take the other disk of dough out of the plastic wrap and place on a floured surface. Roll it out into a circle, ⅛ of an inch in thickness.
- Gently place the rolled out dough on top of the pie. Lightly press down all around the edge of the pie to create an initial seal. Cut the excess dough by holding your knife vertically on the outside of the pie plate and trimming the dough.
- Create a decorative edge by pressing down the edge with a fork or pinching the dough in between your thumb and index to make a traditional border.
- Brush the top of the pie with egg wash. Cut a 1 ½ inch cross in the center of the pie to create an vent hole. Bake for 45 minutes or until the pie is golden brown on top. Take the baked Curry Pot Pie out of the oven and let rest for 10 minutes before cutting into it.
