Curry Vegetable Pot Pie

June 15, 2017 By: Comments
Tagged: Dinner Dinner. Main Dish Main Dish. Southern Southern. Vegetarian Vegetarian. Garlic Garlic. Vegetable Sides Vegetable Sides. Casseroles Casseroles. Lunch Lunch. Baked Baked. Comfort Foods Comfort Foods. Southern Southern. Carrots Carrots. Flour Flour. Vegetables Vegetables. Cauliflower Cauliflower. Soups Stews Soups Stews. Comfort Foods Comfort Foods. Broccoli Broccoli. Vegan Vegan. Entrees Entrees. Milk Milk. Vegetarian Dinners Vegetarian Dinners. Fall Favorites Fall Favorites. Casseroles & Pot Pies Casseroles & Pot Pies. Fall Favorites Fall Favorites.
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!