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.
Table of Contents
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.
How to make curried chicken pot pie
- 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.
- 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.
- 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
- Buttered peas.
- 10-minute lemon garlic sautéed broccolini
- Easy steamed spring vegetables with feta cheese
Pot pie recipes
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.
Print
Pin
Rate
Calories: 501kcal
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