Best 11 Curry Comfort Chicken Pot Pie Recipes

CURRY CHICKEN POT PIE

Steps:

• Unfold the thawed puff pastry and seal seams using a rolling pin. Dock the sheet by piercing it several times with a fork. Cut into 12 (2-inch) rounds, place on a half sheet pan, and refrigerate while preparing the rest of the casserole.
• Heat the oven to 400ºF.
• Melt 1 tablespoon of the butter in a 12-inch straight-sided saute pan over medium heat. Add the onion and celery and sweat until the onion is translucent, about 5 minutes. Add the frozen vegetables and cook, stirring occasionally, until heated through, 7 to 8 minutes.
• While the vegetables are cooking, combine the broth and milk in a 2-cup microwave-safe container and heat in the microwave until almost boiling, about 2 minutes.
• Add the remaining 2 tablespoons butter to the celery mix and melt. Add the flour and curry powder and whisk for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened, 3 to 4 minutes. Add the parsley, salt, and pepper. Add the chicken, and stir to combine. Pour into a 13-by-9-inch baking dish and mash down the mixture to compact the casserole. Top with the circles of puff pastry, spacing them so that they do not touch. Bake on the middle rack of the oven until the puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. Cool for 30 minutes before serving.

CURRY CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
• Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
• Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
• Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

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 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 POPOVER PIE

Steps:

• Preheat oven to 425°. Place chicken, lentils, green onions and carrots in a greased 10-in. cast-iron skillet. Place the eggs, flour, coconut milk, cilantro, curry powder, garlic, ginger, salt and pepper in a blender; cover and process until blended. Pour into skillet., Bake until puffy, browned and cooked through, 30-35 minutes. Sprinkle with lemon zest before serving. If desired, top with green onions and cilantro.

CURRY CHICKEN POT PIE

Steps:

• Preheat oven to 400ºF.
• Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
• In a sauté 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.

GREEN-CURRY CHICKEN POTPIE

Steps:

• Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
• Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
• Preheat oven to 375 degrees. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
• Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.

CURRY POT PIE WITH THAI GREEN CURRY CHICKEN

Steps:

• Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
• Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
• Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
• Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
• Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
• Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly 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.

CURRY COMFORT CHICKEN POT PIE

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.