ByAlida Ryder Published Updated
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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
- 1 Ingredients
- 2 How to make curried chicken pot pie
- 3 Can I make this ahead?
- 4 What to serve with curried chicken pot pie
- 5 Pot pie recipes
- 6 Curried chicken pot pie
- 6.1 Ingredients
- 6.2 Instructions
- 6.3 Nutrition
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
- Creamy vegetable pot pie
- Easy beef pot pie
- 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 minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes 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
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hi is that plain flour and can you use chicken thigh meat instead of chicken breast
Reply
Yes, you can.
Reply
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.
Reply
Hi, you ask for Garam Masala twice in the ingredients. It is 3 tbsp in total. Is that correct?
Reply
Yes, that’s correct. Some for the seasoning of the chicken and some for the sauce.
Reply
Made this delicious meal last night! An absolute winner!!!!!!
Reply
So happy to hear that. x
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