Curried Veggie Potpie

Curried Veggie Potpie
Servings: 6 Prep 45 mins Start to Finish 1 hr 15 mins


  • 1 pound bag mixed frozen vegetables
  • 1 large baking potato, peeled, rinsed, and finely diced
  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 stalk celery, finely chopped
  • 3 tablespoons flour
  • 1 1/2 tablespoons curry powder
  • 1 cup vegetable broth
  • 1 cup light coconut milk
  • 1 cup diced canned tomatoes
  • Salt and pepper
  • 1 pie crust, homemade or store-bought
  • Egg wash of 1 large egg and 1 tbsp. milk, beaten

Make It

1. Butter 6 3/4- to 1-cup capacity ramekins and set aside. Bring a medium pot of salted water to a boil. Add the frozen vegetables and potato, return to a boil, then reduce heat and cook for 4 minutes. Drain and set aside.

2. Melt the butter in a large heavy pot over medium heat. Add the onion and celery and saute for 5 minutes. Add the flour and curry powder, and cook, stirring, for 1 minute. Stir in the vegetable broth and coconut milk. Continue cooking, stirring often, until thickened, about 5 minutes.

3. Stir in the tomatoes and vegetables. Season with salt and pepper. Cook 2 minutes, then remove from heat and set aside. Heat the oven to 375 degrees.

4. On a lightly floured surface, roll out the pie crust and cut a round to fit the top of each ramekin, rerolling as needed. Evenly distribute the filling among the ramekins and place them on a large, parchment-lined baking sheet. Top each ramekin with a dough round and brush it lightly with the egg wash. Bake until the pastry is golden brown, about 40 minutes. Let cool for at least 15 minutes before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 394, Fat, total (g): 19, carb. (g): 49, fiber (g): 6, pro. (g): 8, sodium (mg): 557, Percent Daily Values are based on a 2,000 calorie diet.