Curry Chicken Pot Pie (with Puff Pastry)

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 people

Prep Time 20

Cook Time 40

Total Time 1

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