Easy Curried Chicken Pot Pie

Curried chicken pot pie is a delicious twist on an old classic. The subtle, creamy curried sauce makes this a guaranteed crowd pleaser.

Curried chicken pot pie

Ingredients

Full recipe and amounts can be found in the recipe card below. 

  • Onion.
  • Celery.
  • Carrots.
  • Garlic.
  • Chicken. I used chicken breast but boneless thighs will also work.
  • Garam Masala. 
  • Ground cardamom.
  • Paprika.
  • Ground coriander. 
  • Ground cumin. 
  • Flour. 
  • Chicken stock. 
  • Cream. 
  • Salt and pepper. 
  • Lemon juice. 
  • Puff pastry. 
  • Egg.

Curried chicken pot pie

How to make curried chicken pot pie

  1. Cook the chicken: Season chicken breasts with Garam Masala and salt. Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking. Remove the chicken breasts from the pan and set aside to rest.
  2. Make the filling: In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden. Add the garlic and spices and cook for 1 minute. Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream. Bring to a simmer and allow to cook until thickened. Cube the chicken and stir into the sauce with the lemon juice then season to taste.
  3. Top with pastry and bake: Top the pie with thawed puff pastry. Brush with beaten egg then place in the oven. Bake for 20-25 minutes until the pastry is golden and puffed. Remove from the oven and serve.

Can I make this ahead?

The filling can be made and refrigerated for up to 2 days. Simply cover with the pastry and bake. If you’d like to freeze this curried chicken pot pie, assemble but don’t brush with egg. Cover with a layer of parchment paper then wrap in foil and freeze for up to 3 months. Bake from frozen until hot and bubbling.

What to serve with curried chicken pot pie

Curried chicken pot pie

Pot pie recipes

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  3. Easy weekday chicken pot pie

Curried chicken pot pie

Curried chicken pot pie is a delicious twist on an old classic. The subtle, creamy curried sauce makes this a guaranteed crowd pleaser.
4.46 from 24 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: chicken pot pie, Curried chicken pot pie, pot pie recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: 501kcal
Author: Alida Ryder
Servings: 8

Ingredients

  • 8 chicken breasts boneless and skinless
  • 2 tbsp Garam Masala
  • 2 tsp salt
  • 1 onion finely chopped
  • 2 celery spears finely chopped
  • 2 carrots peeled and chopped
  • 4 garlic cloves crushed
  • 1 tbsp Garam Masala
  • ½ tsp ground cardamom
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 tbsp flour
  • 2 cups chicken stock
  • 1 cup cream
  • 1-2 tsp lemon juice
  • salt and pepper to taste
  • 1 roll puff pastry thawed
  • 1 egg beaten

Instructions

  • Preheat the oven to 180°C/350°F.
  • Season chicken breasts with Garam Masala and salt.
  • Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
  • Remove the chicken breasts from the pan and set aside to rest. 
  • In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
  • Add the garlic and spices and cook for 1 minute.
  • Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
  • Bring to a simmer and allow to cook until thickened.
  • Cube the chicken and stir into the sauce with the lemon juice then season to taste.
  • Top the pie with thawed puff pastry.
  • Brush with beaten egg then place in the oven.
  • Bake for 20-25 minutes until the pastry is golden and puffed.
  • Remove from the oven and serve. 

Nutrition

Calories: 501kcal | Carbohydrates: 20g | Protein: 53g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1024mg | Potassium: 1048mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2866IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg