Best Curry Chicken Pot Pies Recipes

CURRIED CHICKEN POT PIE

Steps:

• 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.

CURRY CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees F.
• Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
• In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

COCONUT CURRY CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.
• Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.
• Combine flour, brown sugar, 1 tablespoon curry powder, salt, pepper, and chili powder in a small bowl.
• Bring chicken broth to a boil in a small pot. Add chicken; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.
• Melt butter in a large saucepan over medium-high heat. Add potatoes and onion plus a pinch of curry powder; cook and stir for 5 minutes. Add frozen peas and carrots; cook for 3 to 5 minutes. Stir in flour mixture to coat veggies; cook for 1 minute.
• Slowly add coconut milk and reserved chicken broth. Cook, stirring constantly, for 8 to 10 minutes. Taste and adjust spices as needed. Add chicken and cook until heated through, about 2 minutes.
• Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust.
• Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.

CURRIED CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.
• In 4-quart Dutch oven, melt butter over medium heat. Cook onion and sweet potato in butter 10 to 12 minutes, stirring occasionally, until tender. Add garlic and curry powder; cook 1 minute. Stir in flour; cook and stir 1 minute. Gradually add milk and broth. Heat to boiling; reduce heat to medium-low. Cook 5 minutes, stirring constantly, until thickened. Stir in chicken, peas, salt and cilantro. Spoon mixture into pie plate.
• Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.
• Bake 25 minutes or until filling is bubbly and crust is golden.

CURRIED CHICKEN POTPIE

Steps:

• Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
• Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and cauliflower and cook until softened, 8 minutes. Add garlic and curry powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in green beans. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.
• On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

CURRY CHICKEN POT PIE

Steps:

• In small pan, saute onions with the butter, just until soft. Set aside.
• In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
• Lower heat and add milk.
• In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth) and mix with the heated broth.
• Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens. Add more flour if needed.
• Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
• Cut slits in top (and brush with butter if you want).
• Bake at 400 degrees until crust is nice and golden.