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.

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

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

• Buttered peas.
• 10-minute lemon garlic sautéed broccolini
• Easy steamed spring vegetables with feta cheese

Pot pie recipes

1. Creamy vegetable pot pie
2. Easy beef pot pie
3. Easy weekday chicken pot pie