Best Curry Chicken Pot Pie Recipes

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CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

Provided by Alton Brown

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

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 POT PIE WITH THAI GREEN CURRY CHICKEN



Curry Pot Pie with Thai Green Curry Chicken image

An Asian-inspired twist on the old American standard.

Provided by Phinneas Stone

Categories     World Cuisine Recipes     Asian

Time 2h25m

Yield 8

Number Of Ingredients 16

2 tablespoons Thai green curry paste
1 (14 ounce) can light coconut milk, divided
1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
3 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons soy sauce
1 cup halved Thai baby eggplant
1 cup Asian long beans, cut into 1 1/2-inch pieces
1 cup chopped onion
1 cup chopped baby bok choy
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
½ cup peeled garlic cloves
2 Thai dragon chile peppers, chopped, or more to taste
10 leaves fresh basil, or more to taste
1 (15 ounce) package double crust ready-to-use pie crust, at room temperature

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.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 40 g, Cholesterol 32.3 mg, Fat 22.2 g, Fiber 4.4 g, Protein 17.8 g, SaturatedFat 7.1 g, Sodium 1008.5 mg, Sugar 8.1 g

CURRY CHICKEN POT PIE WITH PUFF PASTRY CRUST



Curry Chicken Pot Pie with Puff Pastry Crust image

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

1 (17.25 ounce) package frozen puff pastry, thawed
4 cups frozen mixed vegetables
1 tablespoon canola oil, or more as needed
1 ½ cups low-sodium chicken broth
½ cup milk
3 tablespoons butter, divided
1 cup chopped onion, or to taste
1 cup chopped celery
3 tablespoons all-purpose flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
2 cups cubed cooked chicken

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



Curry Chicken Pot Pie image

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

1/2 cup of chopped onion
2 tablespoons butter or 2 tablespoons margarine
2 cups frozen vegetables (peas, carrots, etc.) or 2 cups assorted fresh vegetables (peas, carrots, etc.)
10 1/2 ounces chicken broth (I like Campbells)
1/4 cup milk
2 tablespoons flour
1 teaspoon curry powder (or more, depending on taste)
1 teaspoon dried parsley
1 -2 dash salt
1 -2 dash pepper
1 cup cubed cooked chicken
ready-made pie crust

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.

COCONUT CURRY CHICKEN POT PIE



Coconut Curry Chicken Pot Pie image

This is a rich, creamy-and best of all-simple yellow curry recipe that can be served a variety of ways. My favorite way to eat curry is in a chicken pot pie. Comfort food with a little flare!

Provided by jessie.roos

Time 1h50m

Yield 8

Number Of Ingredients 16

cooking spray
1 (14.1 ounce) package double-crust pie pastry, thawed
⅓ cup all-purpose flour
1 ½ tablespoons packed brown sugar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder
2 cups chicken broth
½ pound cubed boneless, skinless chicken breast
⅓ cup butter
3 small potatoes, peeled and diced
1 medium onion, diced
1 pinch curry powder
1 (12 ounce) package frozen peas and carrots
1 (13 ounce) can unsweetened coconut milk

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.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 47 g, Cholesterol 36.5 mg, Fat 34.1 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 17.7 g, Sodium 935 mg, Sugar 4 g

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

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

4 cups frozen mixed vegetables
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups cubed cooked chicken
1 (17 1/3 ounce) package puff pastry

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



Chicken Pot Pie with a Hint of Thai Red Curry image

A unique twist on the traditional chicken pot pie.

Provided by Daily Inspiration S

Categories     Chicken

Time 1h35m

Number Of Ingredients 13

3 Tbsp unsalted butter
1 c carrots, chopped
1 c shallots, chopped
2 clove garlic, minced
2 Tbsp red curry paste (thai kitchen)
1 tsp kosher salt
3 Tbsp flour
2 c chicken broth
2 c rotisserie chicken, chopped (white meat preferred)
3/4 c frozen peas, thawed
2 Tbsp heavy cream
1 pkg refrigerated piecrusts, divided
1 large egg, lightly beaten

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



Curry Comfort Chicken Pot Pie image

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

1 large sweet potato, diced
1 medium yellow onion, diced
1 green pepper, diced
1 large parsnip, diced
4 cups chicken breasts, cubed
1/3 cup butter
1/2 cup flour
2 tablespoons olive oil, divided
2 cups chicken broth
1/2 cup half-and-half
2 teaspoons curry powder
2 eggs
2 cups Bisquick
salt and pepper

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

PUMPKIN CURRY CHICKEN POT PIE RECIPE



PUMPKIN CURRY CHICKEN POT PIE RECIPE image

Yield 4 to 6 servings

Number Of Ingredients 11

2 ready-made pie crusts, thawed (Trader Joe's makes a good one)
½ yellow onion, diced
1 pound skinless, boneless chicken thighs, cut in 1-inch pieces
1-2 tablespoons red curry paste (available in Asian markets or in your grocery)
1 teaspoon fish sauce
1 cup coconut milk (I don't recommend low-fat, as it may make the filling too runny)
juice of ½ lime
½ cup puréed pumpkin
1 cup raw pumpkin or butternut squash, cut in ½-inch cubes*
Vegetable oil, as needed
Optional: handful of frozen peas, diced carrots, diced potatoes or garbanzo beans

Steps:

  • 1. Preheat oven to 375°. 2. Sauté the onion in a small amount of oil, until translucent and a little caramelized. 3. Push the onions to a side, turn up the heat, and add chicken. Let the chicken brown, then add curry paste, coconut milk, fish sauce and lime juice. Stir in the puréed pumpkin, turn the heat down and simmer until chicken is tender. Turn off heat and mix in raw pumpkin cubes. 4. Press the bottom crust into a pie pan, and pour filling into the prepared crust. Place the top crust over the chicken mixture, crimp the edges and prick holes in the top. 5. Bake in 375° oven for 45 minutes. 6. Let cool and serve in slices, topped with a dollop of nonfat yogurt, if desired.

CURRY CHICKEN POT PIE



CURRY CHICKEN POT PIE image

Categories     Chicken

Yield 6-8 Servings

Number Of Ingredients 14

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

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.

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