Curry Pumpkin Pot Pie
Craving fall comfort food? Try this new twist on pot
pie from Twin Cities food blogger greens
Can I get a high-five for this amazing fall weather that
we’ve had? I mean, these temps! They’ve been pretty mild, which to me has been
ideal weather for apple orchard picking, pumpkin patch wandering and leisurely
walks around the lakes. It’s been cool enough that I can whip out my riding
boots and fall sweaters, but warm enough that I don’t need a heavy jacket to
stay cool at the orchard. It’s the perfect scenario, really.
Now that the weather is finally turning cool and it feels
like fall, it’s finally time for all the cool weather foods. Soups, stews,
chilis and casseroles are all that I’ve been wanting to cook.
While I don’t cook pot pies on a regular basis, it really is
the perfect comfort food: a flaky biscuit crust with a creamy filling. This one
is a lot different from the norm, with curry spices, chickpeas and vegetables,
but I have to say – it’s a really delicious change!
I used frozen puff pastry, which, in my opinion, is just as
good as homemade. I’m usually a proponent of everything homemade – but seriously,
the frozen puff pastry is 100% as good as homemade. Promise.
This coconut curry pumpkin pot pie was such a fun change from
the traditional pot pie. I absolutely love the curry spices and the coconut
undertones from the coconut milk, and the veggies and chickpeas are hearty and
comforting. While it’s meatless, you can certainly add chicken if you please. However,
it definitely doesn’t need it. The chickpeas and veggies are hearty enough to
make this a meal to please meat and veggie lovers alike.
Curry Pumpkin Pot Pie
- 2 tablespoons butter
- 2 shallots, diced
- 1 medium potato, peeled and diced
- 3 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 can chickpeas
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ¼ teaspoon coriander
- 2 tablespoons tomato paste
- 1 can coconut milk
- 1 cup pumpkin puree
- 2 sheets puff pastry
1. Heat oven
to 375 F.
2. In large
skillet, melt butter.
shallots, potatoes, carrots and celery.
4. Cook about
10 minutes, until vegetables are beginning to soften.
garlic, peas and chickpeas and cook another 2 minutes.
6. Add curry
powder, turmeric, coriander and tomato paste. Mix to combine.
coconut milk and pumpkin puree and mix to combine.
8. Bring to a
simmer and let cook 10 minutes, until sauce is thickened.
9. Place one
sheet of puff pastry in pie dish, cutting off any edges that go over the edge.
10. Pour chickpea
mixture into pie dish.
11. Cover with
additional puff pastry. I cut the puff pastry into ~½” strips and made a
lattice design, but you can also just cover it with the sheet and pinch closed.
12. Bake for
45 minutes, until puff pastry is golden and mixture is bubbling.
13. Serve and