Easy Vegan Curry Pot Pie

Easy vegan curry pot pie, packed with vegetables in creamy coconut and almond milk curry. Soul and tummy warming and so satisfying!

Here is one of my favorite versions of a pot pie. This is the ultimate meatless winter comfort food with vegetables, tofu and mushrooms in creamy coconut and almond milk curry topped with a crispy, flaky layer of pastry!

I love the mild creamy coconut curry filling and flaky, crispy crust!

I like to use raw, healthy, wholesome ingredients cooked from scratch whenever I can, but if you don’t have time you can easily customize with whatever frozen vegetables you have in hand.

I used store-bought puff pastry, which saves a lot of time. For this recipe I used mini individual ramekins (3.75 inch/9.5 cm diameter), but you can also make one whole pot pie and it will still taste delicious!