Curry Chicken Pot Pie
Dive into a comforting fusion of flavors with this Curry Chicken Pot Pie—a delightful twist on the classic pot pie recipe! Tender chicken thighs, vibrant vegetables, and aromatic spices like curry powder, turmeric, and cumin come together in a creamy coconut milk-based sauce for a warm and satisfying filling. Topped with a flaky, golden pie crust, this dish strikes the perfect balance between hearty and exotic. With its savory blend of Indian-inspired spices and traditional pie elements, this recipe offers a unique dinner option that’s perfect for cozy nights or impressing guests. Ready in just over an hour and serving up to six, this curry-infused delight is sure to become your new comfort food favorite.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 cup Frozen peas
- 3 cloves Garlic, minced
- 2 teaspoons Curry powder
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Ground cumin
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cups Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 package Store-bought pie crust or homemade pie dough
- 1 whole Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs, season with a pinch of salt and pepper, and cook for 6-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and set aside to cool slightly, then chop into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onions, carrots, and celery, and cook for 5-6 minutes until softened. Stir in the garlic, curry powder, turmeric, and cumin, and cook for 1-2 minutes until fragrant.
Push the vegetables to one side of the skillet and melt the butter in the cleared space. Once melted, sprinkle in the flour and whisk until combined, cooking for 1-2 minutes to create a roux.
Gradually pour in the chicken broth and coconut milk while whisking constantly to form a smooth sauce. Bring the mixture to a simmer and cook for 3-5 minutes, or until it thickens slightly.
Stir the chopped chicken, frozen peas, salt, and black pepper into the sauce and cook for another 2 minutes. Remove from heat and mix in the chopped cilantro.
Roll out your pie crust and line the bottom of a pie dish with one layer. Pour the chicken curry mixture into the crust-lined dish.
Place the second layer of pie crust over the filling. Crimp the edges to seal, and cut a few small slits in the top crust to allow steam to escape.
Brush the beaten egg over the top crust for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
4112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.1 g | 328% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 7348 mg | 320% | |
| Total Carbohydrate | 288.0 g | 105% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 41.7 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 372 mg | 29% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3355 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
