This Easy Curry Chicken Pot Pie Recipe with Puff Pastry is the perfect warm dish to make on a chilly winter night! With the earthy curry flavor and the warm vegetables, this hearty dish will make you feel all the cozy vibes as the ultimate comfort food!
Why You’ll Love…
You’ll love this Chicken Curry Pot Pie because it’s a quick and easy recipe to throw together but still has all the cozy vibes you’re looking for! When it’s dark out so early and the chilly weather is rolling in, I always crave something warm and cozy that also doesn’t take forever to make! This recipe comes together in less than thirty minutes and pops right in the oven! Your whole house will be smelling so good and infusing the house with the perfect winter vibes!
Substitutions and Additions:
The good thing about this Curry Chicken Pot Pie is that you can really customize is how you want! If you want to add green beans instead of peas, add them in! If you want to make this mini pot pies, you can bake them off into individual pies using small ceramic dishes and everyone gets their own! Here are a few of my other additions that could make this warm and cozy dish even better!
Swap Out the Crust: I love the buttery puff pastry with the warm chicken filling! However, you could also do pie crust as well! Feel free to substitute the topping with any dairy or gluten free alternatives you like best!
Veggie Options: You can add whatever vegetables you like best in this recipe! If you wanted to make this vegetarian, you could swap out the chicken for ground tofu, or just add in extra vegetables and chickpeas for heartiness!
Zesty Options: To add a little kick to this recipe, you can add in a squeeze of lime or lemon juice to punch up the flavors! I would probably go with lime, but a pop of lemon never hurts!
If you prefer more of the classic chicken pot pie style, I have a full recipe here for you the try! Of course, this recipe was for Halloween, but you can still cut the puff pastry in whatever style you prefer!
Equipment Needed:
Pie Dish – I like to use a 9 inch pie dish for baking this chicken pot pie! Of course, if you have a Dutch oven or oven-safe skillet, you can make this dish all in one pan and just add the puff pastry to the top before baking!
Sharp Knife – I like to cut the puff pastry into a lattice topping, so it makes it easier to have a sharp knife to cut the puff pastry! If you are going to just add the puff pastry to the top of the pie in one large piece, I recommend cutting a few slits in the top to allow the air to circulate better! That way you’ll still get that flaky puff pastry top everyone knows and loves!
Saucepan – I use a large nonstick saucepan to cook the filling before adding it to the pie dish! There’s quite a bit of pie filling, so I recommend using a pretty large saucepan!
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Ingredient List:
See Recipe Card for Full recipe
Step by Step Instructions:
Step 1. In a large saucepan, add in butter, Olive Oil, onions, carrots, and the chopped sweet potato. Let soften for a few minutes over medium heat.
Step 2. Then add in garlic, ginger, curry powder, cumin, and dill. After the spices cook down, add in flour. Slowly pour in chicken broth and heavy cream. Add in shredded chicken, peas, and apricots.
Step 3: Pour the chicken curry filling into a pie pan.
Step 4. Then top with the puff pastry. Add an egg wash to the top and bake in a preheated oven for about 40-50 minutes, until the puff pastry is golden brown.
Storage Instructions:
If you have any leftovers, I recommend covering the pie dish with foil or plastic wrap and placing in the fridge for about 3-4 days!
If you wanted to make this a freezer meal, let the filling cool completely before wrapping in plastic wrap and adding foil. Then place in the freezer for about 3 months. When you’re ready to make it, let it thaw in the fridge overnight, then add the puff pastry to the top. Bake according to recipe directions!
Helpful Tips and Tricks
One of my favorite tricks for making this recipe even easier is to use store-bought shortcuts! I love using rotisserie chicken in this recipe instead of cooking my own chicken! You can also get the pre-cut veggies as well that would help make this recipe come together even quicker! Of course, you could always get some boneless chicken breasts and cook them in the oven before shredding and adding to the filling!
This Curry Chicken Pot Pie is a total crowd pleaser! It’s the perfect dish to make for a chilly winter night when you want something to warm you up with all the cozy vibes! This is a great dish to prep ahead of time and throw together in between all the holiday parties coming up!
Cheers!
-Holly Michelle
Easy Curry Chicken Pot Pie Recipe with Puff Pastry
Equipment
- Large Saucepan
- Pie Dish
Ingredients
- 2 tablespoons Butter
- 2 tablespoons Olive OIl
- 1 Onion chopped
- 1 cup Diced Carrots
- 1 cup Diced Sweet Potato
- 2 cloves Garlic
- 1 teaspoon Grated Ginger
- 2 teaspoons Curry Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Dill
- 4 tablespoons Flour
- 1 1/2 cups Chicken Broth
- 3 tablespoons Heavy Cream
- 2 cups Shredded Chicken
- Salt and Pepper to taste
- 1 cup Frozen Peas
- 1/3 cup Chopped Apricots
- 1 package Puff Pastry
- 1 Egg
- Fresh Cilantro for garnish
Instructions
- Preheat oven to 425 degrees.
- In a large saucepan, let butter melt.2 tablespoons Butter
- Then add in olive oil, onions, carrots, and sweet potatoes. Let cook for about 7 minutes.2 tablespoons Olive OIl, 1 Onion chopped, 1 cup Diced Carrots, 1 cup Diced Sweet Potato
- Then in garlic, ginger, curry powder, cumin, and dill. Let cook for another minute, before adding in the flour. Let flour cook for about 3 minutes.2 cloves Garlic, 1 teaspoon Grated Ginger, 2 teaspoons Curry Powder, 1 teaspoon Cumin, 1/2 teaspoon Dill, 4 tablespoons Flour
- Slowly pour in chicken broth, stirring the whole time to prevent clumps. Let the broth cook for about 5 minutes.1 1/2 cups Chicken Broth
- Once all the broth has been cooking, add in chicken, frozen peas, apricots, and heavy cream. Season with salt and pepper.3 tablespoons Heavy Cream, 2 cups Shredded Chicken, 1 cup Frozen Peas, 1/3 cup Chopped Apricots, Salt and Pepper to taste
- Pour everything into a pie dish and let cool slightly.
- Add puff pastry to the top! You can either cut it into little squares and layer them on top, or make a lattice topping! Whichever you prefer!1 package Puff Pastry
- Make an egg wash using one egg and a splash of water, and brush over the top of the puff pastry!1 Egg
- Bake in the oven for about 25 minutes until the puff pastry is golden brown!
- Serve with a sprinkle of fresh cilantro and enjoy!Fresh Cilantro for garnish
