There’s something undeniably comforting about a pot pie. That flaky golden crust, the creamy, savory filling, the way it warms you up from the inside out—it’s pure cozy food magic. But today, we’re putting a bold, flavorful twist on the classic with this Curried Jackfruit Pot Pie. Think warm Indian spices, tender jackfruit that mimics shredded chicken, and a rich coconut-infused gravy—all snuggled under a buttery crust. Trust me, this one’s a game-changer.
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It’s one of those recipes that feels fancy but is secretly super easy, and once you taste the first bite, you’ll want to make it again and again. Whether you’re serving it up for Meatless Monday, trying to impress your dinner guests, or just treating yourself to something amazing (because you deserve it), this pot pie delivers big flavor with zero fuss.
Why You’ll Love Curried Jackfruit Pot Pie
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine the smell of curry and golden pastry wafting through the house—everyone’s going to want a slice.
Budget-Friendly: Made with simple, pantry-friendly ingredients like canned jackfruit, frozen peas, and coconut milk. Big flavor without the big grocery bill.
Quick and Easy: Minimal chopping, one pan for the filling, and a store-bought crust if you’re in a rush—yes, please.
Customizable: Love spice? Add extra chili flakes. Want more veg? Toss in sweet potato or spinach. This recipe adapts to your cravings.
Crowd-Pleasing: Comfort food meets global flavors. It’s one of those meals that makes meat-eaters do a double-take and go, “Wait, this isn’t chicken?”
Ingredients in Curried Jackfruit Pot Pie
Here’s the beauty of this dish—it brings together cozy comfort and vibrant spice with just a handful of ingredients that come together like culinary magic:
Canned Young Jackfruit: The star of the show. It shreds beautifully and soaks up all that flavorful curry goodness like a champ.
Onion & Garlic: The aromatic base. They lay the foundation with a sweet, savory warmth.
Ginger: Adds that zingy freshness that balances the richness of the filling.
Curry Powder & Garam Masala: The flavor bombs. These spices bring depth, warmth, and that unmistakable curry aroma.
Coconut Milk: Creamy, dreamy, and slightly sweet. It ties everything together into a luscious sauce.
Vegetable Broth: Adds savory depth and keeps the filling juicy without overpowering the other flavors.
Frozen Peas & Carrots: For color, sweetness, and texture. Plus, they make the dish feel homey and hearty.
All-Purpose Flour: Helps thicken the curry filling so it’s rich and scoopable.
Pie Crust or Puff Pastry: The golden lid of deliciousness. Whether store-bought or homemade, it turns this into a true pot pie experience.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 400°F (200°C). This ensures the pastry gets perfectly golden and crisp.
Sauté the Aromatics: In a skillet, sauté the onion, garlic, and ginger in a bit of oil until fragrant and softened—your kitchen will smell amazing at this point.
Add the Spices: Stir in the curry powder and garam masala, toasting them for a minute to unlock their full flavor. This step makes all the difference.
Mix in the Jackfruit: Add the drained jackfruit, using a spoon to break it into shreds. Let it soak up all that spice.
Create the Sauce: Sprinkle in the flour, then slowly stir in the vegetable broth and coconut milk. Simmer until the mixture thickens to a luscious curry consistency.
Add Veggies: Toss in your peas and carrots, stirring to combine. Let everything simmer together so the flavors marry beautifully.
Assemble the Pie: Transfer the filling into a baking dish. Cover with your pie crust or puff pastry, trimming and crimping the edges. Don’t forget to cut a few slits on top to let the steam escape.
Bake to Perfection: Pop it in the oven for about 25–30 minutes, or until the crust is golden brown and flaky.
Serve and Enjoy: Let it cool slightly before digging in—then grab a fork and dive into that golden, curry-filled goodness.
Nutrition Facts
Servings: 4
Calories per serving: 420 (approx.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Curried Jackfruit Pot Pie
Fresh Salads: A simple cucumber or arugula salad with a citrus vinaigrette makes a refreshing side.
Raita or Yogurt Dip: A spoonful of cooling yogurt or cucumber raita balances the spices perfectly.
Chutney or Pickles: Add a pop of tang with a spoonful of mango chutney or Indian lime pickle on the side.
As a Standalone: Honestly, it’s filling enough to enjoy on its own—just garnish with cilantro and maybe a drizzle of coconut cream for flair.
Additional Tips
Prep Ahead: Make the curry filling the night before and refrigerate it—just top with crust and bake when ready.
Spice It Up: Add fresh chili or a dash of cayenne if you love the heat.
Dietary Adjustments: Use gluten-free flour and crust to make it GF-friendly. Swap coconut milk for cashew cream if needed.
Storage Tips: Leftovers keep well in the fridge for up to 4 days. Reheat in the oven for best results.
Double the Batch: This freezes well! Make an extra one and freeze unbaked—perfect for future comfort food cravings.
FAQ Section
Q1: Can I use fresh jackfruit instead of canned?
A1: Yes, but make sure it’s young green jackfruit (not ripe!). It takes more prep, but the texture will be similar.
Q2: Can I make this dish ahead of time?
A2: Absolutely! Prepare the filling and refrigerate. Just add the crust and bake when you’re ready.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven to keep the crust crisp.
Q4: Can I freeze this dish?
A4: Yes! Assemble the pie and freeze unbaked. Bake straight from frozen at 375°F, adding about 15 extra minutes.
Q5: What’s the best way to reheat this dish?
A5: The oven is best to keep the crust flaky—350°F for 10–15 minutes.
Q6: Can I use a different protein instead of jackfruit?
A6: Sure! Shredded chicken or tofu work well if you’re not plant-based.
Q7: Is this dish spicy?
A7: It’s more flavorful than spicy, but you can adjust the heat to your liking.
Q8: Can I use homemade crust?
A8: Yes, and it’ll be delicious! Just keep it thin enough so it bakes through.
Q9: What if I don’t have garam masala?
A9: You can sub with a mix of cinnamon, cumin, coriander, and nutmeg.
Q10: Can I make this in individual ramekins?
A10: Totally! It’s a fun way to serve and great for portion control.
Curried Jackfruit Pot Pie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Indian
Description
A comforting vegan pie with a flavorful curried jackfruit filling, mixed with vegetables and wrapped in a golden puff pastry. This hearty dish is perfect for a cozy dinner, combining the richness of curry with the texture of jackfruit.
Ingredients
- 2 tins of Tropical Sun Jackfruit In Water
- 1 white onion, finely chopped
- 1 carrot, chopped into small pieces
- 2 medium size potatoes, peeled and chopped into small cubes
- 2 garlic cloves, crushed
- 2 tablespoons of red curry paste
- 400ml of Tropical Sun Vegetable Stock
- 200ml of plant milk (coconut or oat milk)
- 2 tablespoons of plain flour
- A small bunch of fresh thyme
- 150g of frozen peas
- 1 pack of shop bought pastry
- A drizzle of oil for frying
Instructions
- Preheat the oven to 180°C (fan).
- Drain the Tropical Sun Jackfruit and squeeze out the excess water. Roughly chop the jackfruit.
- Heat a drizzle of oil in a large pan over medium heat. Add the chopped onion and carrots. Cook for 5-8 minutes, until the onion begins to caramelize and soften.
- Add the crushed garlic, red curry paste, and thyme leaves to the pan. Stir and cook for another minute.
- Stir in the chopped potatoes, jackfruit pieces, vegetable stock, and plant milk. Mix well and sprinkle the flour over the mixture. Stir again and cook for 10 minutes on medium heat.
- Add the frozen peas and stir to combine. Adjust seasoning to taste.
- Pour the pie filling into a large pie dish. Cover with the puff pastry. Trim any excess pastry and press the edges down to seal.
- Brush the pastry with almond or oat milk.
- Bake in the preheated oven for 25 minutes or until golden brown and crisp.
Notes
- If you want a richer filling, you can use coconut cream instead of plant milk.
- Feel free to swap the frozen peas with any other vegetables you prefer, like spinach or corn.
- This pie is great for meal prep and can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 7g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg