This versatile coconut curry pot pie recipe can be made into individual pot pies or one large pie to share.
For variety try swapping out your favorite seasonal vegetables such as carrots, parsnips or potatoes for the broccoli, cauliflower or peas. Feel free to use pre-made or store-bought pie dough—we’ll never tell.
For Pie Dough
- 2-½ cups flour
- ½ teaspoon salt
- 1 cup 2 sticks cold butter
- 2 to 3 tablespoons ice cold water
- 1 egg beaten
- 2 cans 13-½ ounce each coconut milk
- 3-½ tablespoons curry powder
- 2 teaspoons salt
- 2 teaspoons cornstarch
- 3 cups chopped broccoli
- 2-½ cups chopped cauliflower
- 1 cup peas fresh or frozen
To make the pie dough
- Combine flour and salt in a bowl. Cut the butter into cubes and work it into the flour with your hands or use a food processor and pulse until mixture looks like small peas. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Chill dough for at least one hour.
- Heat an oven to 325°F. When the dough has chilled, roll out ½ of the pie dough. Cut it into six circles slightly larger than your oven-safe soup bowls or individual casserole dishes. Par-bake for 15 minutes, then set aside to cool before filling.
To make the filling
- Pour the coconut milk in a saucepan and cook on medium heat. Add the curry powder, salt, and cornstarch and combine. Bring the sauce to a boil, stirring occasionally. Cook until sauce thickens. .
- While sauce is cooking, steam the broccoli, cauliflower, and peas until tender. Once vegetables are cooked, add to thickened sauce and stir until well combined.
- Fill the par-baked pot pie shells with the vegetable sauce mixture. Roll out the other half of the pie dough and cut into 6 circles to top each bowl. Brush with beaten egg. Bake until golden brown, about 25 minutes. Time may vary depending on pie sizes
Note: This recipe was originally published in Edible Northeast Florida.