Curry Chicken Pot Pie

This Curry Chicken Pot Pie elevates the classic chicken pot pie with warming, earthy curry flavor and flaky, buttery puff pastry topping! It’s a cozy, comforting and surprisingly simple recipe to enjoy all winter long. Made almost entirely in one pan, this recipe is filled with protein and veggies and can easily be modified for gluten free and dairy free diets. You will love this unique variation!

Chicken Pot Pie seems like one of those recipes that’s so deeply rooted in American culture. Like, did anyone NOT grow up eating it!? Honestly, I don’t recall enjoying it that much as a kid…but that’s likely because I was eating poorly made pot pie.

This Curry Chicken Pot Pie is a different story! It’s filled with many of the traditional chicken pot pie elements, but incorporates curry powder and coconut cream for a flavor flare. It’s also topped with puff pastry, which I find is so much simpler than making your own pie crust. Plus, the texture and flavor is even better too!

If you’re in need of some comfort food on a snowy, winter day, definitely turn to this Curry Chicken Pot Pie recipe! It feels like a hug in a skillet, yet it’s loaded with nourishing ingredients and packs a protein punch. A well-rounded dinner that also fuels the soul!? Say less.

Why You’ll Love this Curry Chicken Pot Pie

• It’s a fun twist on the classic chicken pot pie recipe that we all know & love!
• This Curry Chicken Pot Pie is cozy and comforting, making it the perfect winter dinner.
• It’s way simpler to make than it looks!
• Once you top chicken pot pie with puff pastry, you’ll never go back to using pie crust.
• This recipe features mild curry flavor, a hefty amount of protein, fiber from the veggies, and flaky, buttery puff pastry layers.
• This recipe can easily be made both gluten free & dairy free.
• Curry Chicken Pot Pie is made almost entirely in one skillet for easy clean-up.

What You Need to Make this Curry Chicken Pot Pie

• Chicken Breast: We’re keeping it simple and making boiled chicken for this recipe, but if you have a different method you’d rather use, or just want to buy some rotisserie chicken…go for it!
• Butter: Unsalted butter (normal or vegan) will provide some extra flavor.
• Olive Oil: Mixing oil and butter increases the smoke point so that the oil doesn’t burn. If you want, you can omit the butter and use all olive oil instead.
• Yellow Onion: Roughly 1 small yellow onion or 1/2 jumbo yellow onion, finely diced.
• Curry Powder, Cayenne, Salt & Pepper: A curry chicken pot pie needs curry powder! Every curry powder varies slightly in composition – mine was pretty mild so I bolstered the spice with some cayenne, but that’s optional.
• All Purpose Flour: To thicken the curry sauce. If you’re gluten free, you can use gluten free 1-to-1 flour.
• Chicken Broth: Chicken broth acts as the body of the curry sauce. You can also use veggie broth, beef broth, or chicken bone broth for extra protein.
• Coconut Cream: Canned coconut cream compliments the curry flavor really well, but you can also use heavy cream instead.
• Frozen Peas & Carrots: Getting our veggies in! If you can’t find frozen peas and carrots, you can substitute frozen mixed veggies instead. No need to thaw them beforehand.
• Puff Pastry: Rather than using pie crust, we’re topping this curry chicken pot pie with squares of puff pastry. It adds some lovely texture and just looks beautiful! I highly recommend an all-butter brand such as Dufour because it has the best flavor. However, if you need a dairy free option, try Pepperidge Farm. There are also gluten free brands like Schar (which is also dairy free).
• Egg: Whisk it up to use as an egg wash for the puff pastry.

How To Make this Curry Chicken Pot Pie

Thaw your Puff Pastry in Advance:

First, make sure to check your puff pastry’s package instructions for how to thaw it. Some brands thaw quickly while others, like the Dufour one that I used, will take 2-3 hours to thaw in the fridge. You can also thaw it ahead of time and leave it in the fridge overnight so that’s it ready to go for you.

Cook & Shred the Chicken:

Next, prepare your shredded chicken if you haven’t already. Add chicken breasts to a large pot, season with salt and then cover with 1″ of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover and let simmer for 10-20 minutes (based on size of chicken breasts), until the chicken is cooked through. It doesn’t need to fully reach an internal temperature of 165F because it’ll continue cooking in the oven.

Then, transfer the cooked chicken breasts to a large bowl or the bowl of your stand mixer. For the easiest and quickest shredding, use a hand or stand mixer. You can also just shred it with two forks. Set aside the shredded chicken.

Sauté the Onions, Season & Add Flour:

Next, preheat your oven to 425F. Bring a 12″ oven safe skillet (I like using cast iron) to medium heat. Once hot, add butter and oil. Let the butter melt. Once the butter is melted, add diced onion & stir. Then, add salt, pepper and curry powder. Stir and continue cooking for about 3 minutes until the onion is starting to get tender.

Add the garlic and let it cook for 1 more minute until fragrant. Add the flour and stir so that the onion gets coated in it. Continue cooking for about 2 minutes until the flour smell has gone away.

Slowly Add in Broth & Cream:

Then, slowly add in the chicken broth, stirring after each addition. Slowly add in the coconut cream in the same fashion. Once the mixture is bubbling, reduce heat to low and let simmer for 5 minutes or until thickened slightly.

Taste and adjust seasoning as needed. This would be a good time to add some cayenne if you want it spicier!

Coat the Shredded Chicken & Frozen Veggies in the Curry Sauce:

Then, add in the shredded chicken breast and frozen veggies. Stir until the chicken and veggies are coated in the curry sauce. Spread out in the pan so that’s flat and even. Remove the pan from heat.

Roll out Puff Pastry & Cut into Squares:

Lightly flour your work surface. Roll out your puff pastry with a rolling pin just slightly so that the seams are smoothed out. Then, use a pizza cutter or sharp knife to cut the puff pastry into roughly 2.5″ squares (20-25 squares total).

Then, place the puff pastry squares over the top of the skillet. There will be some overlap. If your pan is any smaller than 12″, you will likely have excess puff pastry squares that you can discard or use for something else.

Brush with Egg Wash & Bake:

In a small bowl, whisk the egg. Then, use a pastry brush to apply the egg wash to the puff pastry – you won’t use it all. Sprinkle generously with flaky salt (or normal salt if you don’t have it) and black pepper.

Transfer skillet to the oven and bake for about 40 minutes, or until the puff pastry is deeply golden in color.

Let cool for a few minutes before digging in. I like to serve this curry chicken pot pie with some fresh chopped cilantro on top! Enjoy 🙂

What is Pot Pie?

Pot Pie is a general term for a type of meat pie that’s topped with pie crust. In the United States and Canada, Chicken Pot Pie is the most widely known and popular variety. A classic Chicken Pot Pie usually contains shredded or diced chicken, vegetables, a cream sauce, herbs and spices and pastry crust.

This Curry Chicken Pot Pie contains many of the same elements of a classic Chicken Pot Pie…but with a flavor twist! Its primary flavor comes from curry powder, which is inherently mild but can be made spicier with the addition of some cayenne pepper. My version also incorporates frozen peas and veggies and is topped with puff pastry instead of pie crust. I think you’ll love it!

Can I Make this Curry Chicken Pot Pie Dairy Free? Gluten Free?

Yes and yes! It’s incredibly easy to make this Curry Chicken Pot Pie allergen friendly.

To make this dairy free, all you need to do is substitute vegan butter for the diary butter (or simply increase the amount of olive oil) and be sure to use a dairy free brand of puff pastry. There are tons out there, including Pepperidge Farm, and Dufour even makes a plant-based version.

To make this gluten free, substitute the all purpose flour for gluten free 1-to-1 flour. Then, select a gluten free puff pastry brand such as Schar (which also happens to be dairy free!)

What Should I Serve With this Curry Chicken Pot Pie?

This Curry Chicken Pot Pie is a full, balanced meal all on it’s own…which is one of the reasons I love it so much. It has plenty of protein, fiber, fat and carbs to be a satisfying dinner 🙂

However, if you’d like to serve something alongside this Curry Chicken Pot Pie, I’d recommend making a side salad. Just keep it simple with some greens and a light vinaigrette!

Expert Tips:

• Shred the chicken with a hand or stand mixer: This is the most efficient way! But if you don’t have access to a mixer, you can always shred it with two forks.
• Add the chicken broth & coconut cream slowly: Make sure to add both slowly, stirring after each addition. At first, it’ll be thick and paste-like but it’ll turn into a thick sauce-y mixture eventually.
• Use an all-butter puff pastry brand: You will get the best flavor and flaky results by using an all-butter puff pastry brand, such as Dufour. I wouldn’t recommend using non-butter brands unless you’re dairy free.
• Cut the puff pastry into squares: I love the appearance and textural results of the scattered puff pastry squares. If you’re feeling lazy, you can just add the whole puff pastry sheet to the top, tucking in any overlap.

Equipment Recommendations:

• Hand or Stand Mixer: Optional, but this is the easiest way to shred chicken!
• Cast Iron Pan: I love cast iron because they’re low maintenance and oven safe. If you don’t have an oven-safe skillet, I recommend making the filling in a normal skillet and then transferring to a 12″ baking dish before adding the puff pastry and baking.
• Rolling Pin: You’ll want to roll out the puff pastry slightly to remove the seams. You can do this with a rolling pin or any cylindrical item you have on hand – wine bottle, can, etc!
• Pizza Cutter: For the easiest and smoothest way to cut the puff pastry into squares, use a pizza cutter. If you don’t have one, you can also just use a sharp knife.
• Pastry Brush: Like a paint brush, but for food! This is the easiest way to spread the egg wash over the puff pastry. If you don’t have one, try using a spoon or even clean fingers.

Can I Prep This Curry Chicken Pot Pie Ahead of Time?

Although I haven’t tried prepping this Curry Chicken Pot Pie ahead of time, I’m sure it will work! Simply prepare the filling as usual (up to step 11) and then let it cool fully. Transfer it to an airtight container and refrigerate until you’re ready to use it.

When you’re ready to bake, return the filling to a 12″ oven-safe skillet (or baking dish)/ Then, proceed with the recipe by rolling out the puff pastry and arranging the squares on top of the filling. If you try this, please let me know how it goes!

How do Leftovers Store?

This Curry Chicken Pot Pie is definitely best when eaten fresh. You’ll notice that the puff pastry will lose its crispiness as its stored and reheated. I personally don’t mind it though!

If you really want to ensure the best results when reheating leftovers, you can forgo the microwave and instead reheat this in the oven at 350F until warm.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more Hearty Winter Dinner Recipes?

• Gluten Free Chili Cornbread Casserole
• Buffalo Chicken Chili
• Creamy Butternut Squash, Cranberry & Goat Cheese Orzo
• Gluten Free Sage Chicken Meatballs with Sweet Potato Carrot Mash

4.84 from 6 votes

Curry Chicken Pot Pie (with Puff Pastry)

This Curry Chicken Pot Pie elevates the classic chicken pot pie with warming, earthy curry flavor and flaky, buttery puff pastry topping! It's a cozy, comforting and surprisingly simple recipe to enjoy all winter long. Made almost entirely in one pan, this recipe is filled with protein and fiber and can easily be modified for gluten free and dairy free diets. You will love this unique variation!

Servings 6 people

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Equipment

• cutting board
• knife
• hand or stand mixer (optional, for shredding chicken)
• 12" oven-safe skillet
• spatula
• Rolling Pin
• Pastry brush

Ingredients

• 1.5 lbs boneless, skinless chicken breast
• 1 tbsp unsalted butter (normal or vegan)
• 1 tbsp olive oil
• 1 small yellow onion diced
• 3-4 cloves garlic minced
• 1 tbsp curry powder
• salt + pepper to taste
• cayenne optional, to taste
• ¼ cup all purpose flour (GF 1-to-1 flour works too)
• 2 cups chicken broth (or chicken bone broth for extra protein)
• ½ cup unsweetened, canned coconut cream *
• 2 cups frozen peas + carrots or frozen mixed vegetables
• 14 oz puff pastry **
• 1 egg

Instructions

• Make sure to check the puff pastry package for thawing instructions. The Dufour brand that I used requires 2-3 hours of thawing in the fridge.
• Prepare your shredded chicken if you haven't already. Add chicken breasts to a large pot, season with salt and then cover with 1" of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover and let simmer for 10-20 minutes (based on size of chicken breasts), until the chicken is cooked through.
• Transfer cooked chicken breasts to a large bowl or the bowl of your stand mixer. For the easiest and quickest shredding, use a hand or stand mixer. You can also just shred it with two forks. Set aside the shredded chicken.
• Preheat oven to 425F.
• Bring a 12" oven safe skillet (I like using cast iron) to medium heat. Once hot, add butter and oil. Let the butter melt.
• Once the butter is melted, add diced onion & stir. Then, add salt, pepper and curry powder. Stir and continue cooking for about 3 minutes until the onion is starting to get tender.
• Add the garlic and let it cook for 1 more minute until fragrant. Add the flour and stir so that the onion gets coated in it. Continue cooking for about 2 minutes until the flour smell has gone away.
• Then, slowly add in the chicken broth, stirring after each addition. Slowly add in the coconut cream in the same fashion.
• Once the mixture is bubbling, reduce heat to low and let simmer for 5 minutes or until thickened slightly.
• Taste and adjust seasoning as needed. This would be a good time to add some cayenne if you want it spicier!
• Then, add in the shredded chicken breast and frozen veggies. Stir until the chicken and veggies are coated in the curry sauce. Spread out in the pan so that it's flat and even. Remove the pan from heat.
• Lightly flour your work surface. Roll out your puff pastry with a rolling pin just slightly so that the seams are smoothed out. Then, use a pizza cutter or sharp knife to cut the puff pastry into roughly 2.5" squares (20-25 squares total).
• Then, place the puff pastry squares over the top of the skillet. There will be some overlap. If your pan is any smaller than 12", you will likely have excess puff pastry squares that you can discard or use for something else.
• In a small bowl, whisk the egg. Then, use a pastry brush to apply the egg wash to the puff pastry – you won't use it all. Sprinkle generously with flaky salt (or normal salt if you don't have it) and black pepper.
• Transfer the skillet to the oven and bake for about 40 minutes, or until the puff pastry is deeply golden in color.
• Let cool for a few minutes before digging in. I like to serve it with some fresh chopped cilantro on top! Enjoy 🙂

Notes

GENERAL NOTE: If you don’t have an oven-safe skillet, you can also make the filling in a normal skillet and then transfer it to a 12″ baking dish prior to adding the puff pastry and baking.

*NOTE: Some places like Trader Joe’s sell cans of coconut cream. However, if you can’t find this, just buy a can of full-fat coconut milk and prioritize using as much of the thick cream at the top of the can as possible. You can also use heavy cream instead.

**NOTE: I highly recommend using the Dufour brand, or a similar all-butter puff pastry. However, if you need a dairy free brand, try using Pepperidge Farm – it’s a little more bland, but a good alternative if needed. If you are gluten free, use the Schar brand, which also happens to be dairy free as well.

NUTRITION INFO: Please note that the nutrition info listed below is only an estimate, as it will vary depending on what puff pastry brand you use. Feel free to re-calculate it yourself for the most accurate results.

 

 

Calories: 669kcal

Course: Dinner, Main Course

Cuisine: American, Indian

Keyword: Chicken, Cozy, Curry, Frozen Veggies, Pot Pie, Puff Pastry, Winter Dinner

Nutrition

Calories: 669kcal | Carbohydrates: 44g | Protein: 34g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 637mg | Potassium: 694mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4576IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 4mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.