Perfect for a vegetarian Thanksgiving meal, these curried root vegetable pot pies are filled with rich spicy flavor and a cheesy vegetable filling, all encased in flaky buttery pie crust.

Disclosure: This is a sponsored post written by me on behalf of Sargento. All opinions are 100% mine.
curried root vegetable pot pies

So you’re having a vegetarian over for Thanksgiving.

DON’T FREAK OUT.

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Despite what my brother would have you believe, this is not the end of the world. Not even close.

Rather, it’s an opportunity.

To try new things, push ourselves outside our cozy Thanksgiving box, and eat the world through vegetable-colored glasses. Really, it’s gonna be great.

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I’ve now been the lone vegetarian at four consecutive Thanksgiving celebrations, so let me share with you a few tips and tricks I’ve gleaned along the way.

(1) Chicken broth is not now, not ever, and never shall be vegetarian. Never never.

(2) Neither is bacon.

(3) The serving tongs that you used to transfer the turkey from the roasting pan to the serving platter? Maybe don’t also use them to serve the only vegetarian item on the table. Just a thought.

(4) Side dishes are great, but if you really want to make the vegetarian in your midst feel included instead of an inconvenience, make him/her their own entree. Who knows, they might just reward you by bringing the best pie you’ve ever tasted. Hint hint.

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And oh look! I just happen to have THE.BEST. vegetarian Thanksgiving entree to recommend to you. Funny how life always seems to work itself out.

These little pot pies are not only totes adorbs, but they’re also MAJOR in the delicious department. Filled with rich curry flavor and roasted root vegetable heartiness, they are the epitome of all things fall and so holiday-perfect, I can hardly take it.

Except I can. For dinner tonight. Please and thank you.

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I made these little pot pies extra comfort-filled by stuffing them with Sargento’s Off the Block Cheddar Jack shredded cheese. I love how the sharp flavors in this blend soften the spice of the curry and melt into the filling so that every bite is filled with ooey gooey awesomeness.

Sargento has a ton of other great Shredded Natural Cheese varieties, and they want to know what your favorite way is to use them to make your holiday recipes even more special! To that end, they are hosting a recipe contest on Facebook where, if you enter an original recipe and photo that uses Sargento Shredded Cheese along with an explanation of why using real, fresh-tasting ingredients (like Sargento Cheese!) matters to you, you will have a chance to win $2,000 toward kitchen supplies and ingredients for the perfect holiday meal, along with a year’s supply of Sargento Shredded Natural Cheese. Check out Sargento on Facebook for more details and be sure to follow Sargento on Pinterest for more cheese-filled holiday inspiration!

Curried Root Vegetable Pot Pies
 
Perfect for a vegetarian Thanksgiving meal, these curried root vegetable pot pies are filled with rich spicy flavor and a cheesy vegetable filling, all encased in flaky buttery pie crust.
Yield: 4-6 pot pies
Ingredients
  • 2 cups all purpose flour
  • ½ tsp salt
  • ¾ cup + 1½ tbsp cold unsalted butter, diced
  • 4-5 tbsp ice cold water
  • 2 tbsp olive oil
  • 1 tsp Madras curry powder
  • 2 tsp black mustard seeds
  • ½ tsp ground cardamom
  • 1 Vidalia onion, coarsely chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 medium russet potato, peeled and cut into ½-inch dice
  • 1 medium carrot, peeled and cut into ½-inch dice
  • 1 medium parsnip, peeled and cut into ½-inch dice
  • 1 cup vegetable broth
  • 1 delicata squash, seeded, peeled, and cut into ½-inch dice
  • ¼ tsp sugar
  • 2 cups Sargento Cheddar Jack grated cheese
  • salt and black pepper, to taste
Instructions
  1. In the bowl of a food processor, pulse together the flour and salt. Add in the cold butter and pulse until the butter is broken down to the size of small peas. Slowly add in the water, a tablespoon at a time, until the dough comes together. Gather the dough into a ball and flatten into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
  2. Heat oven to 400F.
  3. Meanwhile, make the filling. In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add the curry powder, mustard seeds, and cardamom to the pan. Cook for 1 minute, stirring constantly, or until mustard seeds begin to pop. Stir in the onion and jalapeno. Cook for 4-5 minutes, or until translucent, stirring frequently. Mix in the potato, carrot, and parsnip, stirring to coat in the spices. Pour in the broth. Lower the heat to medium and then cover and cook for 5 minutes. Stir in the squash and sugar. Season to taste with salt and black pepper. Simmer, covered, for 10 minutes, or until squash is tender and most of the liquid has evaporated. If the mixture is totally dry, add in a few tablespoons of water. Remove from the heat.
  4. Spray a mini pie pan or large muffin tin with cooking spray. On a lightly floured surface, roll out the pastry dough until it is 1/16-inch thick. Cut out 4-6 circles, depending on the size of your tins, 5½-6 inches in diameter. Press the circles down into the tins. Reroll out the dough and cut out the same number of circles, this time an inch or so smaller, to form the tops.
  5. Stir 1 cup of the cheese into the filling. Divide the filling among the pie crusts (you might have extra filling!). Place the second rounds of pie dough on top and press to seal. Sprinkle the tops with the remaining cheese. Place in the oven and bake for 20-30 minutes, or until golden brown. Let rest for 5 minutes before serving.
Nutrition Information
Serving size: 1 pot pie

 Fore more savory pie inspiration, check out these:

winter squash pot pie with swiss chard and chickpeas from Eats Well With Others

Winter Squash Pot Pie with Swiss Chard and Chickpeas

shepherds pie with chard-lentil filling

Shepherd’s Pie with Chard-Lentil Filling and Caramelized Onion Gravy

butternut squash and caramelized onion galette from Eats Well With Others

Butternut Squash and Caramelized Onion Galette

From Around the Web:

Three Bean Chili Polenta Pot Pie from Girl Versus Dough

Winter Greens Galette from The Yellow House

Salt and Vinegar Potato Galette from My Name is Yeh

Ricotta Pie from Cinnamon Spice and Everything Nice

Roasted Potato Galette with Cheddar and Chives from Joy the Baker

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44 Responses to Curried Root Vegetable Pot Pies

  1. Lol about the serving tongs! These little pot pies look amazing – there’s no way I could pass them up on my Thanksgiving table!

  2. Sues says:

    Yum! I’m a turkey fan, but I would DEFINITELY want one of these, too!! Love this idea for any evening in the fall!

  3. Eeeee use the same tongs for the turkey and the vegetarian dish? No, no no! Lucky for me, my mom was a vegetarian 15 years before I was, so she blazed the trail on why-would-you-put-chicken-broth-in-this front, but our Thanksgiving dinners were still just a collection of side dishes. This sounds deeelicious!

  4. Totes adorbs for sure! Love these little guys. Perfect fall comfort food.

  5. Joanne, these pot pies look beautiful.. I am intrigued… Love the flavours.. Can’t wait to give it a try.. 🙂

  6. Mira says:

    These are awesome for a vegetarian Thanksgiving! So easy to make, too! I buy the exact same cheese!

  7. Erika says:

    This is right on time! I have 2 people (out of the 22 others) that are vegetarians that are coming to Thanksgiving and I was wondered how to make them fill included in this southern fried world that I live in. I’ll definitely give these a try.

  8. These sound delicious, Joanne! Vegetarians don’t scare me – I love the opportunity to be creative, especially on a holiday where you want everyone to feel included 🙂

  9. I’m not a vegetarian, but I think if anything could convince me it would be these adorbs little pot pies. Seriously, I am DYING over how cute these are. 🙂

  10. These little pot pies look droolworthy, Joanne.

  11. What better way to make you feel special than your own personal one of these pot pies! Love your list too – I remember cooking for a vegetarian once and about to pour in some chicken broth and at the last possible second realized what it was – with no veggie broth on hand, I busted out some white wine, why not!

  12. Marci says:

    These look fabulous! I’m pinning this recipe.

  13. Oh wow!! This is stuffed with goodness. I love when my Nan makes me a little entree for myself. It’s the best!

  14. Heather says:

    Oooh, these look and sound yummy. I know for sure that the babe and I would nom through all of these even if our boys might raise an eyebrow at first. 😉

  15. Damn these little pot pies are GORGEOUS!! You got skills!

  16. Hah! That list of yours made me laugh big time. Someone thought that chicken broth is ok for vegetarians?! I just want to plant my face into these beauties!

  17. Kate says:

    I love that they’re individual, so you have the perfect filling to crust ratio.

  18. Mary Frances says:

    Haha, I love the way you write posts Joanne! I feel sacrilegious (I’m sorry traditions!) but this looks even better than regular pot pies. Let’s just skip the turkey and potatoes too, these roasted veggies are the real deal now! The homemade crust looks so flaky too. Pinning this!

  19. Julia says:

    People seem to get reeeeeeal confused by vegetarians and gluten-free-ers around the holidays. Like Turkey + rolls are the end all be all for most folks (including my own family). Your fuh-reaking pot pies are straight-up keeeeeling me! Them curried roots, that cheese, that crust? Fabulous!

  20. Rachel (Rachel's Kitchen NZ) says:

    We don’t celebrate Thanksgiving in NZ but I am sure I will be able to find an excuse to make these next winter.

  21. I love the look of these (pot pies are such perfect winter fare) and your list of tips for hosting veggie eaters 😉

  22. I think root vegetables are so comforting, and perfect for winter. I absolutely love this recipe!

  23. Barbara says:

    Your little pot pies are adorable AND look delicious. I want one for lunch!

  24. Eileen says:

    Yay, pie! And oh, how well we know the pain of going to thanksgiving and having nothing to eat but mashed potatoes. Thankfully, mac and cheese often makes an appearance — but still. These pies sound like an excellent way to celebrate!

  25. Sarah says:

    These pot pies look delicious! You are always welcome to come to Thanksgiving with my family! We’re actually not that into Turkey so have lots of vegetarian dishes during Thanksgiving (plus a non-vegetarian ones too!).

  26. You know what the problem with vegetarian food is? It ends up being so good, that all the meat-eaters abandon their own food and consume it! The look awesome, and how could anything with “pie” in the name be bad?

  27. cheri says:

    These little pies are adorable, love root veggies!

  28. What a fun twist for a vegetarian thanksgiving meal! The crust looks absolutely amazing. I love all of the spices in this dish. Can’t wait to try!

  29. I adore individually portioned dishes. And I love the flavors in these pot pies + they are so pretty!

  30. Reeni says:

    These are so CUTE and delicious sounding! I would happily eat these instead of turkey! I love that pan too.

  31. Christine says:

    Great idea and recipe. Love pot pies in all forms!

  32. You’ve made a darn good case for a vegetarian feast, Joanne. These look just stunning.

  33. Isadora says:

    I didn’t eat meat as a kid and I would pretty much only eat mashed potatoes at holiday meals! These pot pies look like a much better option though! All those root vegetables with that yummy curry sounds delicious 🙂

  34. Love the use of curry powder in your pot pies Joanne 🙂

  35. Kelly says:

    Haha those tips and tricks cracked me up girl! Seriously? Chicken broth and bacon – for a vegetarian?? These pot pies look perfect! I love all the spices in here and I would totally skip the turkey for these pies! Nom nom!

  36. Danguole says:

    These sound SO good. In my vegetarian days I just went to town on sides… Clearly, I was not loved (or my pie game needed help).

  37. Lynna says:

    I love curried anything! These pot pies looked adorableeee and sooo good.

  38. oh my gawd, LOVE these little pot pies with root veggies!!! swooning and drooling!!! I would seriously eat anything encased in flaky buttery pie crust.

  39. Amanda says:

    These are gorgeous! You don’t have to be a vegetarian to appreciate all the yummy flavor going on in there!!!

  40. Johanna GGG says:

    yum – and can I add my own little piece of advice for those catering to vegetarians – don’t forget about their dish and stick in the oven last so it is only half cooked while everyone else had lovely golden brown cooked dishes – yep it happens – and if anyone wants to me me one of these pies for any meal I would be very happy

  41. That is a great vegetarian option and anything with a creamy filling and crispy crust is a winner in my book!

  42. Nancy says:

    This looks fantastic! I’m making this for my husband, the only vegan at the table. I’m pretty sure I can vegan-ize it for him (that’s a word, right?). And I know that it’s nice that it’s made especially for him, but I’m tired of looking at tofurky.

  43. […] Curried Root Vegetable Pot Pies – Eats Well With Others […]

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