Can I get a high-five for this amazing fall weather that we’ve had? I mean, these temps! They have been pretty mild which, to me, has been ideal weather for apple orchard picking, pumpkin patch wandering, and leisurely walks around the lakes. It’s been cool enough that I can whip out my riding boots and fall sweaters but warm enough that I don’t need a heavy jacket to stay warm at the orchard. It’s the perfect scenario, really.
Now that the weather is finally turning cool and it feels like fall, it’s finally time for all the cool weather foods. Soups, stews, chilis, and casseroles have been all that I have been wanting to cook.
While I don’t cook pot pies very often, they really are the perfect comfort food: a flaky biscuit crust with a warm creamy filling. This one is a lot different from the norm, with curry spices, chickpeas, and vegetables, but I have to say – it’s a really delicious change!
I used frozen puff pastry which, in my opinion, is just as good as homemade. I’m usually a proponent of everything homemade but seriously, the frozen puff pastry is just as good as homemade. Promise. And a WHOLE lot easier. Pinky promise.
This coconut curry pumpkin pot pie was such a fun change from the traditional pot pie. I absolutely love the curry spices and the coconut undertones from the coconut milk, and the veggies and chickpeas are hearty and comforting. While it’s meatless, you can certainly add chicken if you please. However, it definitely doesn’t need it. The chickpeas and veggies are hearty enough to make this a meal to please meat and veggie lovers alike!