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This Curried Vegetable Pot Pie is such a flavorful and delicious comfort food meal!

I’ve always loved pot pies, and they are a great comfort food during the fall and winter months.  I hope you enjoy this one!


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By: She likes food
Posted in: Dinner, Dinners, Vegan
Prep Time
20 mins
Cook Time
80 mins

Ingredients :

  • 2 cups diced potatoes
  • 1 1/2 cups diced carrots
  • 1 1/2 cups cauliflower florets
  • 1 1/2 cups broccoli florets
  • 1 cup frozen peas
  • 1/2 cup diced onion
  • 1/2 cup vegan butter, or coconut oil
  • 1/2 cup flour, gluten free or regular
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk, or milk of your choice
  • 1 1/4 teaspoon curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 2 large unbaked pie crusts, I used this recipe for coconut oil pie crust and doubled it
  • Fresh parsley for garnish, if desired


Instructions :

  1. Heat oven to 425 degrees F.

  2. Add the potatoes, carrots and cauliflower to a large pot and cover with water. Bring to a boil and boil for 15 minutes. Next, add the broccoli and peas and cook for another 10 minutes. Vegetables should be fork tender.

  3. Heat a large skillet over medium heat and add the butter and onions. Cook onions for 2-3 minutes, until softened, and then add the flour. Stir mixture together until it resembles a thick paste.

  4. Next, add in the vegetable broth, milk, curry powder, salt, pepper and celery seed. Cook mixture, stirring often, until thickened and coats the back of a spoon, 10-15 minutes.

  5. Add vegetables to sauce and mix until combined.

  6. Place one pie crust in the bottom of a large baking dish and then pour vegetable mixture in. Top with second pie crust. Press the edges of the pie crusts together and cut any excess off. Poke a few air holes in the top of the pie crust and bake pot pie until pie crust is cooked through, 30-40 minutes.

  7. Let cool and enjoy! Top with fresh parsley, if desired.

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