Curry Root Vegetable Pot Pie

Ingredients (14)

• + 1 ¾ cups sweet potato, peeled and cut into 2-inch chunks add to pantry
• + 1 ¾ cups red potatoes, peeled and cut into 2-inch chunks add to pantry
• + 1 ¾ cups parsnips, peeled and cut into 2-inch chunks add to pantry
• + 1 ¾ cups carrots, peeled and cut into 2-inch chunks add to pantry
• + 2 tablespoons olive oil add to pantry
• + sea salt and ground black pepper to taste add to pantry
• + sea salt and ground black pepper to taste add to pantry
• + 1 tablespoon butter add to pantry
• + 1 cup chopped onion add to pantry
• ✓ 1 ½ cups vegetable broth
• + ½ cup whole milk add to pantry
• ✓ 3 tablespoons all-purpose flour
• + 1 ½ teaspoons curry powder, or more to taste add to pantry
• + 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares add to pantry