Chicken Curry Pot Pie
Feb 22, 2025 03:03 AM
This Chicken Curry Pot Pie is a perfect dish for the cooler weather! It’s filled with hearty vegetables and flavorful curry spices and topped with a store-bought puff pastry crust to keep things simple. It’s a delightful alternative flavor profile from a classic pot pie.
We’ve made a Chicken Pot Pie Skillet, a Leftover Turkey Pot Pie, and even an Easy Chili Pot Pie, but this curry pot pie is a new favorite in our kitchen. Think of the delicious warm spices of a traditional curry dish baked into a flaky crust with creamy potatoes and veggies. Even my kids gobble this one up.
A pot pie may seem like an adventurous feat… because it kind of is. BUT don’t worry — the store-bought crust definitely simplifies things. Plus, I’ve broken it down for you in easy steps, and you’ll have a lot of fun cooking this bad boy.
Ingredients:
Chicken
- 1 lb. boneless skinless chicken thighs
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
Filling
- 1 lb. Yukon gold potatoes, cubed
- 1.5 tablespoons olive oil
- ½ large white onion, minced
- 1.5 cups minced carrots
- 1.5 teaspoons sea salt, separated
- 3 cloves garlic, minced
- 1 cup frozen peas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups 2 % milk, + 3 tablespoons
- 1 tablespoon curry powder
- 2 tablespoons fresh lemon juice
- 2 teaspoons hot sauce, we used Franks
Other Ingredients
- 1 sheet store-bought puff pastry
Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
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