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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.
Course
Dinner
Cuisine
American
Keyword
chicken pot pie, Curried chicken pot pie, pot pie recipe
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
501
kcal
Author
Alida Ryder
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:
501
kcal
|
Carbohydrates:
20
g
|
Protein:
53
g
|
Fat:
22
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
184
mg
|
Sodium:
1024
mg
|
Potassium:
1048
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2866
IU
|
Vitamin C:
7
mg
|
Calcium:
47
mg
|
Iron:
2
mg