I’ve been wanting to make homemade pot pie for months now, especially as the weather has been changing to cooler times. Plus, being stuck at home more lately just begs for comfort food time. I have seen several recipes for pot pies, even tried one from a Cooking Class we took through Zoom the day after Thanksgiving. Jeff as well has made a very tasty one using his wild Pheasant recipe which was very hearty and good. And while they all were delicious in their own right, when I found this curry recipe and tried it, I just KNEW this is the one for me.
This Curry Chicken Pot Pie speaks my soul language. Not only is it an easy recipe, but it is savory, warm, rich and has a delicate, flaky, melt-in-your-mouth crust that will keep you going back for more. This can also be used with leftover chicken that you’re not sure how to re-use. Just need 2 – 2 1/2 cups of the cooked chicken.
Another great plus, once cooled, you can wrap in plastic wrap and foil, pop in freezer and have a busy-night meal any night of the week, just minutes away in the microwave. I hope you enjoy this as much as I do!
Comforting Curry Chicken Pot PiePrint Recipe
- 3 boneless, skinless chicken thighs, cubed (or 2 cups pre-cooked chicken)
- 1 Tbsp vegetable oil
- 8 Tbsp unsalted butter, divided
- 1 Stalk celery, diced
- 1/2 Vidalia (or yellow) onion, diced
- 1 Tsp curry powder
- Kosher salt and freshly ground black pepper
- 1 Clove garlic, minced
- 1 Cup frozen peas and carrots, thawed (if frozen ok, will warm quickly)
- 1/4 Cup flour (plus more for pie crust)
- 1 1/2 Cup Chicken Broth (low or no-sodium best)
- 1/2 Cup whole milk
- 1 Refrigerated pie crust
- 1 Egg, slightly beaten with 1 Tbsp water
- **Will need 4 ramekins (I used 9-ounce ramekins and a small cast-iron skillet, but recipe is for 4 of those ramekins)
In large skillet, heat 1 Tbsp olive oil and 1 Tbsp salted butter over medium heat. Add the chicken thigh cubes, sprinkle with a good amount of salt and pepper. Then, add other spices such as paprika, garlic salt, etc for even more flavor, if desired. Cook until browned and transfer to bowl; set aside.
In same skillet, add vegetable oil along with 6 Tbsp unsalted butter and heat over medium-high heat. Add celery, onion, curry powder, good pinch of salt and black pepper, stirring and cooking until onions are translucent, about 7 minutes. Add the garlic, stirring and cooking for 1 minute then add the carrots and peas. Add the flour, stirring constantly for 2 minutes. Slowly add the chicken stock while whisking, then the milk, whisking constantly to remove any lumps. Bring to a simmer and cook until thickened, stirring frequently, about 5 minutes. Taste and add salt and pepper as needed. Add the chicken and stir to combined. Transfer the curry chicken into the ramekins.
Lightly dust work surface with flour. Roll out the pie crust large enough to cut out 4 rounds to top the ramekins. Using the ramekins as a guide, cut a little larger than the ramekins then carefully transfer to top off the ramekins, pressing around the sides to seal the edges. Use a sharp knife to cut 3-4 slits on the top for venting. Brush the top with the egg wash and place ramekins on baking sheet.
Bake until crust is golden brown and inside is bubbly, 25-30 minutes. Let cool slightly before serving (about 10-15 minutes). Divide up and add the remaining 2 Tbsp butter on top of crust just before serving.
You can always use rotisserie chicken if you’re not in the mood to cook the chicken yourself. Just pull apart the chicken (minus the skin) and chop to bite-size pieces.