Curried chicken pot pie is a delicious twist on an old classic. The subtle, creamy curried sauce makes this a guaranteed crowd pleaser.
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
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
- 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
I’ve got leftover chicken curry I was going to have with a baked potato…but I might get some puff pastry and do this. It sounds too easy! Maybe I should push the boat out and make my own pastry.
Hi, you ask for Garam Masala twice in the ingredients. It is 3 tbsp in total. Is that correct?
Yes, that’s correct. Some for the seasoning of the chicken and some for the sauce.
Made this delicious meal last night! An absolute winner!!!!!!
So happy to hear that. x