Curried Veggie Lattice Pot Pie Recipe

This Curried Veggie Lattice Pot Pie Recipe is a savory and comforting recipe, which is made with roasted butternut squash and creamy coconut milk. It’s the ultimate comfort food recipe, ready in about 1 hour.

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Curried Veggie Lattice Pot Pie Recipe Ingredients

• 1 (1-lb.) package chopped peeled butternut squash (about 3 cups)
• 1 (10-oz.) package cremini mushrooms, cut into 1-inch pieces
• 1/4 cup olive oil, divided
• 2 1/2 tsp. curry powder, divided
• 1 onion, diced
• 2 garlic cloves, minced
• 2 Tbsp. all-purpose flour, plus more as needed
• 1 1/2 cups low-sodium vegetable broth
• 1 (15-oz.) can coconut milk
• 4 cups chopped curly kale
• Kosher salt and black pepper, to taste
• 1 round refrigerated pie dough, at room temperature
• 1 large egg

How To Make Curried Veggie Lattice Pot Pie Recipe

1. Roast the vegetables: Preheat the oven to 375°F. On a rimmed baking sheet, toss the butternut squash and mushrooms with 2 tablespoons of olive oil and 1¼ teaspoons of curry powder. Spread in an even layer and roast for 18 to 20 minutes, until softened and slightly golden.
2. Make the curry sauce: Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, garlic, and the remaining 1¼ teaspoons of curry powder. Cook for 4 to 5 minutes, until the onion has softened.
3. Thicken the sauce: Sprinkle the flour over the onions and stir. Whisk in the vegetable broth and coconut milk. Increase the heat to medium-high and bring to a simmer, cooking for 4 to 6 minutes until slightly thickened.
4. Combine the filling: Stir the kale and the roasted vegetables into the sauce. Season with salt and pepper. Transfer the entire filling to an 8-inch square baking dish.
5. Create the lattice top: Roll the pie dough into a 10-inch square. Slice the dough into ten 1-inch-wide strips. Weave the strips over the filling to create a lattice pattern. Trim the excess dough and press the ends against the inside of the pan.
6. Bake the pot pie: In a small bowl, whisk the egg with 2 tablespoons of water to create an egg wash. Brush the dough with the egg wash and bake for 22 to 26 minutes, until the crust is golden brown and the filling is bubbly.

Recipe Tips

• How to get a crispy lattice crust? The egg wash is key. Brushing the dough with a beaten egg before baking gives it a beautiful, shiny, golden-brown finish and helps it crisp up.
• Can I make this ahead of time? Yes. You can prepare the filling up to 2 days in advance and store it in the refrigerator. Assemble the pie with the fresh lattice crust just before you plan to bake it for the best results.
• What other vegetables can I use? This recipe is very versatile. You could substitute the butternut squash with sweet potatoes, or add other vegetables like cauliflower, bell peppers, or chickpeas to the filling.
• How do I make an easy lattice? Lay five strips of dough evenly across the filling. Fold back every other strip (the 1st, 3rd, and 5th). Lay a new strip of dough across the unfolded strips. Unfold the folded strips over the new one. Now, fold back the other strips (the 2nd and 4th) and lay another new strip across. Repeat this pattern.

What To Serve With Curried Veggie Pot Pie

This is a hearty, all-in-one meal, but it’s also delicious with a simple side.

• A scoop of fluffy basmati rice
• Warm naan bread for dipping
• A simple cucumber and yogurt salad (raita)

How To Store Curried Veggie Pot Pie

• Refrigerate: Store leftover pot pie, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through and the crust is re-crisped.

Curried Veggie Pot Pie Nutrition Facts

• Calories: 480 kcal
• Carbohydrates: 45g
• Protein: 10g
• Fat: 30g
• Saturated Fat: 15g
• Sodium: 850mg
• Fiber: 8g
• Sugar: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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