Curry Vegetable Pot Pie

June 15, 2017 By:
Tagged: Casseroles & Pot Pies Casseroles & Pot Pies. Vegan Vegan. Dinner Dinner. Baked Baked. Southern Southern. Flour Flour. Baked Baked. Casseroles Casseroles. Vegetable Sides Vegetable Sides. Fall Favorites Fall Favorites. Lunch Lunch. Carrots Carrots. Vegetables Vegetables. Vegetarian Dinners Vegetarian Dinners. Cauliflower Cauliflower. Broccoli Broccoli. Fall Favorites Fall Favorites. Broccoli Broccoli. Carrots Carrots. Entrees Entrees. Comfort Foods Comfort Foods. Milk Milk. Southern Southern. Soups Stews Soups Stews. Comfort Foods Comfort Foods. Vegetarian Vegetarian. Cauliflower Cauliflower. Main Dish Main Dish. Garlic Garlic.
25 minutes
15 minutes
Combine a traditional fall favorite with complex Indian flavors for a delicious turn on the classic pot pie. It's filling, it's comforting, and it's a guaranteed crowd pleaser.


Select ingredients:


  1. Heat oil in a pot and sauté onion with salt until soft, adding garlic just before done.
  2. Whisk in flour then slowly add vegetable broth, continuing to stir. Then add bay leaves, almond or soy milk, curry powder, cumin, and cayenne pepper and simmer until thickened, then add frozen vegetables and cook until heated through, a few more minutes.
  3. Add salt and pepper to taste then separate mixture into 4 greased ramekins or one medium sized serving bowl. Cut filo dough sheets to size and stack on top of the ramekins or bowl in layers separated by a thin layer of butter or by package instructions.
  4. Arrange on a baking sheet and place in the oven at 425° for 15 minutes until mixture is bubbly and fillo dough is golden brown and crispy. Let cool for 5 minutes before serving. Enjoy!