Curry Vegetable Pot Pie

This recipe was inspired by Bellwoods Brewery in Toronto. They have a rotating menu and when we visited they had Vegetable Curry Pot Pies on tap. We ordered one pot pie to share among four and loved it so much we quickly ordered another. Unfortunately the pot pie is no longer on the menu, and I also don’t frequent Toronto often even if it was, so I was forced to recreate it. I gathered the original friends I traveled to Toronto with and tested it out on them. I altered the recipe slightly adding purple sweet potatoes instead of regular but besides that I think I did Bellwoods’ curry vegetable pot pie justice. This recipe can also easily be made vegan, just sub the butter for vegan butter and the half n half for a plant based version. I also shared some troubleshooting/tips below. Feel free to take or leave.


Yields: 6-8 servings


1 ½ c flour (½ whole wheat, 1 c. white flour)

½ c cold, unsalted butter

3-5 tbsp cold water

½ tsp salt


  1. Whisk flour and salt together in a large bowl.

  2. Dice butter and add to flour. Use pastry cutter or fork to incorporate butter until butter forms small pea size pellets.

  3. With a fork slowly whisk together 1 tbsp of water at a time until dough just comes together.

  4. Make sure dough isn’t too dry or too wet we’re looking for just right, smooth, shiny dough.

  5. Place dough on a floured surface and form into a round ball, cover with plastic wrap, and put in fridge until you’re ready to use.


1 tbsp butter

2 murasaki sweet potatoes

1 medium head cauliflower OR 12 ounces frozen cauliflower

½ cup raw cashews

1 bunch cilantro, chopped

2-4 tbsp curry powder (to taste)

⅓ cup flour

s+ p

Splash white wine

½ c half n half

1 c vegetable broth

8 ounces homemade paneer, diced (I followed Food Network’s recipe)


  1. Preheat oven to 375 degrees.

  2. Add 1 tbsp butter to large cast iron skillet.

  3. Add potatoes and cauliflower to pan. Sauté 5 mins.

  4. Add flour and let cook until flour begins sticking to pan.

  5. Add broth, half and half, and splash of white wine.

  6. Add curry powder.

  7. Let simmer and thicken a few minutes.

  8. Kill the heat, and fold in diced paneer, cashews and chopped cilantro.

  9. Once your dough has come to room temp and is easy to manipulate, roll out the dough covering the entire cast iron pan.

  10. Cut off the excess dough and crimp the edges with fork.

  11. Gently slice 5-6 slits in the middle of the pie to allow steam to release. Brush the top of the pie with some half n half.

  12. Bake @ 375 degrees for 45-55 minutes until light golden brown and bubblin.’ I like to serve this pot pie with a lightly dressed green salad.


  • I made my crust wayyyy to thick. It was delicious but THICK. I need to invest in an actual rolling pin, not a wine bottle.

  • I also took my dough out of the fridge way too late in the game. It was very hard and took a long time to defrost. Give yourself ample time for the dough to come to room temp.

  • The color of the pot pie filling was a little off putting. I blame this on the fact that my homemade vegetable stock was naturally very dark. A lighter broth would have allowed the orange of the curry powder to pop better immersed with the white of the half n half.