Curry chicken pot pie is a delightful blend of spicy and comforting flavors that will surely warm your heart and soul. With its creamy filling, savory chicken, and flaky crust, it's a dish that is perfect for any occasion. Whether you're looking for a hearty meal to feed your family or a delicious potluck dish, curry chicken pot pie is a surefire hit.
Check out the recipes below so you can choose the best recipe for yourself!
CURRY CHICKEN POT PIE
Provided by Alton Brown
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
CURRY CHICKEN POT PIE WITH PUFF PASTRY CRUST
New twist on chicken pot pie, covered with puff pastry.
Provided by ndfcdf
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roll puff pastry sheets out a flat work surface and cut into 6 to 8 circles.
- Toss frozen vegetables with canola oil in a bowl and spread evenly onto a rimmed baking sheet.
- Bake in the preheated oven until vegetables are golden brown, 15 to 20 minutes. Remove from oven. Keep oven on. Line a shallow baking pan with aluminum foil.
- Heat broth and milk in a saucepan over medium heat.
- Melt 1 tablespoon butter in a saucepan over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
- Stir remaining 2 tablespoons butter into the celery mixture; cook and stir until water is evaporated, 3 to 5 minutes. Add flour and curry; mix until combined, 1 to 2 minutes. Add the hot milk mixture; whisk until thickened, 6 to 8 minutes. Add parsley, salt, and pepper. Toss in the browned vegetables and chicken. Pour into the prepared baking pan. Top with the puff pastry circles.
- Bake in the preheated oven until puff pastry is browned and mixture is hot and bubbly, about 25 minutes.
Nutrition Facts : Calories 515.5 calories, Carbohydrate 39.4 g, Cholesterol 39.7 mg, Fat 32.4 g, Fiber 3.6 g, Protein 17.5 g, SaturatedFat 9.8 g, Sodium 557.6 mg, Sugar 2.4 g
CURRY CHICKEN POT PIE
This recipe was taken from the Food Network and is delicious! If you're looking for something a little different than the average pot pie, this is the one for you. Super easy too if you use a pre-made pie crust.
Provided by NotAChefYet
Categories Savory Pies
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
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.
CURRY CHICKEN POT PIE
Make and share this Curry Chicken Pot Pie recipe from Food.com.
Provided by southern chef in lo
Categories Savory Pies
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Place the mixed vegetables on a cooking sheet and roast in a oven for 5 to 10 minutes until browned slightly. In sauté pan, heat 1 tablespoon of butte. Add the onion and celery; sauté until tender. In another saucepan, heat the broth and milk.
- Add two more tablespoons of butter to the celery mix to cook out all the water. After the water is cooked out, add the flour and curry to celery mix and cook for 1 to 2 minutes. Whisk in hot milk mixture and cook until thickened.
- Add the parsley, salt, and pepper; toss in the browned vegetables and the chicken.
- Pour in a shallow baking pan and top with 6 to 8 puff pastry sheets that have been cut into circles. Place in oven and cook until the puff pastry has browned and the mixture is hot and bubbly about 25 minutes.
CHICKEN POT PIE WITH A HINT OF THAI RED CURRY
A unique twist on the traditional chicken pot pie.
Provided by Daily Inspiration S
Categories Chicken
Time 1h35m
Number Of Ingredients 13
Steps:
- 1. In a medium skillet, melt butter and then add carrots and shallots. Cook until tender, stirring occasionally.
- 2. Add garlic, curry paste, and salt to the veggies - cook approx. 2 minutes to bring out the flavor. Stir in the flour and coat the veggie mixture well - cook 1 minute and then add the chicken broth. Bring to a boil, stirring constantly until thickened approx. 2 minutes.
- 3. Stir in the chicken, peas and cream. Remove from heat and let cool completely.
- 4. Unroll the pie crust and fit it in a 9 inch pie plate. Spoon chicken mixture into the pie plate. Cut remaining pie crust in half. Cut first half into three 1 1/2 inch wide strips. Cut second half into seven 1/2 inch strips. Arrange strips vertically over the filling and then weave the 1/2 inch strips through the vertical strips in a lattice pattern. Press the ends of strips to edge of the bottom piecrust to seal them. Brush strips and rim of pie with egg mixture.
- 5. Place pie plate on a baking sheet and bake at 350 to 375 degrees F until crust is browned and mixture is bubbly - approx. 1 hour. Let the pie rest for approximately 20 minutes - then serve.
CURRY COMFORT CHICKEN POT PIE
I love comfort food, but my husband likes more exotic flavors. So this is a compromise that I came up with recently. It satisfied my craving for something warm and belly-filling while tempting his adventurous palate. This recipe improvises upon three recipes I found here, numbers 100215, 10744 and 51269. You can substitute carrots and cauliflower for the sweet potatoes and parsnips, respectively. I prefer the Bisquick crust, but puff pastry and regular pie crust would also work well.
Provided by Chef Jean Louise
Categories Savory Pies
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
- Spread them out on a large baking sheet and season with salt and pepper to taste.
- Bake for 10-15 minutes, until they just start to brown and turn tender.
- In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl.
- In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
- Add sweet potato and parsnip, and stir to mix vegetables.
- Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
- Combine chicken broth, half and half and curry powder.
- Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
- Stir in the chicken.
- Pour the mixture into a 9 x 13 Pyrex baking dish.
- Combine eggs and Bisquick and pour over the top of pot pie.
- Place in center of oven and bake for 25-30 minutes until the top turns golden brown.
Nutrition Facts : Calories 445.8, Fat 25.9, SaturatedFat 10.9, Cholesterol 97.4, Sodium 816.4, Carbohydrate 43.6, Fiber 2.7, Sugar 7.5, Protein 9.7
Tips:
- Use a Dutch oven or large pot to make the pot pie filling. This will help to ensure that the chicken is evenly cooked and that the filling is thick and flavorful. - Don't overcrowd the pot when cooking the chicken. If the chicken is too crowded, it will not cook evenly. - Simmer the filling for at least 30 minutes. This will help to develop the flavors and thicken the sauce. - If the filling is too thick, add a little bit of chicken broth or milk. - Use a variety of vegetables in the pot pie filling. This will add flavor and nutrition to the dish. - Use a good quality puff pastry for the pot pie crust. This will help to ensure that the crust is light and flaky. - Brush the puff pastry with milk or egg wash before baking. This will help to give the crust a golden brown color. - Bake the pot pie for 30-40 minutes, or until the crust is golden brown and the filling is bubbling. - Let the pot pie cool for 10 minutes before serving. This will help to set the filling and make it easier to slice.Conclusion:
Curry chicken pot pie is a delicious and comforting dish that is perfect for a family meal. With its creamy filling, flaky crust, and tender chicken, this dish is sure to be a hit with everyone at the table. So next time you're looking for a hearty and satisfying meal, give this curry chicken pot pie recipe a try.
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