I LOVE pot pies, I grew up eating a lot of frozen pot pies and I am always on the lookout for new ways to create a vegetarian/vegan way of making them. The fluffy pastry crust and the pot pie filling of goodness just makes me so happy when I eat a pot pie.
This recipe caught my attention because it includes coconut cream. I can’t resist anything with coconut in it, so this is a must try recipe if you are a coconut loving person.
I think you can make this a couple of ways, in the small ramekins or in a 9-inch pie dish with a bottom and top crust, both should work well. If you don’t have time to make a crust, check the refrigerated section at your local grocer for a pre-made crust that you just need to open up, unroll and layer into your baking pan of choice.
I don’t have time to cut out the little ramekin crust tops, so my preference is one large 9-inch pot pie that the family can dig into. Give this one a try the next time you are in a baking mood and enjoy.
Stuffed with tofu, mushrooms, potatoes, carrots, peas, and a creamy coconut curry sauce, these flaky pot pies are the ultimate comfort dinner.
Source: Coconut Curry Pot Pie [Vegan]