Coconut Curry Pumpkin Pot Pie
Craving fall comfort food? Try this new twist on pot pie from Twin Cities food blogger greens & chocolate.
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.
Coconut Curry Pumpkin Pot Pie
Ingredients
- 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
Directions
- Heat oven to 375 F.
- In large skillet, melt butter.
- Add shallots, potatoes, carrots and celery.
- Cook about 10 minutes, until vegetables are beginning to soften.
- Add garlic, peas and chickpeas and cook another 2 minutes.
- Add curry powder, turmeric, coriander and tomato paste. Mix to combine.
- Add coconut milk and pumpkin puree and mix to combine.
- Bring to a simmer and let cook 10 minutes, until sauce is thickened.
- Place one sheet of puff pastry in pie dish, cutting off any edges that go over the edge.
- Pour chickpea mixture into pie dish.
- 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.
- Bake for 45 minutes, until puff pastry is golden and mixture is bubbling. Serve and enjoy!