Curry Chicken Pot Pie Recipe

Curry chicken pot pie is easily one of the best pot pie recipes. It combines many different vegetables to give you a delicious, lip-smacking meal. Once you have a taste, you will be back for more. 

The crustier, the better. The crusty side in this chicken pie recipe goes on top, leaving you with a soft, crumbly bottom. Although curry chicken pot pie may not be the healthiest meal out there, its calorie content is within the safe range. 

This recipe also promises to be a cost-effective one. Common ingredients are used to make curry chicken pot pie. Some ingredients are optional or could be substituted with other similar choices. However, to get the typical taste of curry chicken pot pie, we recommend you stick to the status quo 😉.

Next time you have some leftover chicken and vegetables, make a delicacy out of it with this simple curry chicken pot pie recipe. 

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Ingredients

  • One tablespoon of Unsalted butter 
  • One Onion bulb, chopped (optional)
  • Two cloves of Garlic, minced or One-and-a-half tablespoons of powdered garlic (optional) 
  • Two tablespoons of Curry powder 
  • Half-a-teaspoon of Salt 
  • One can of frozen Peas and Carrots 
  • Two-and-a-half cups of Cauliflower
  • One cup of Chicken broth 
  • Three-quarter cup of All-purpose flour 
  • One teaspoon of Pepper (optional)
  • One-quarter cup of Heavy cream, divided 
  • Two cups of Shredded Chicken, cooked 
  • One store-bought Pie crust 

These ingredients make five servings of the chicken curry pot pie. 

Cooking Instructions

While you prep your ingredients for baking, pre-heat your oven to about 205°C (400°F). If your oven does not have a thermometer, you can get one of the PECULA Oven Thermometers on Amazon at an affordable price. Reviewers say it works great and is of good value.

Next, melt the butter over medium heat in a sauté pan. Once it melts sufficiently, add the chopped onions, minced garlic, curry powder, peas, carrots, salt and pepper. Allow the ingredients to cook together, tossing them continuously. 

N.B: If your pan is coated with nonstick material, make sure to use a wooden or silicone spoon. We recommend Amazon’s HOTEC Food Grade Silicon Rubber Spatula Set. It is high quality and dishwasher safe. 

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Afterward, add your cauliflower and allow it to steam with the other vegetables. Once the cauliflower begins to cook, add the chicken broth and allow them to simmer together.

Sprinkle the flour in portions into the vegetable mix. Do this while stirring for even distribution. Doing this lets the flour coat the vegetables. 

Add the shredded chicken pieces to the pan, now on low heat. Set aside a tablespoon of cream. Add the rest of the cream to the vegetable and mix until it is distributed well throughout the other ingredients. This serves as the filling of your pie. 

The chicken can be substituted with turkey. We have also heard of people using beef instead. Anyone works.

Remove the filling from the pan and place it in a refrigerator-safe bowl. Cover and refrigerate for ten to twenty minutes. This allows the filling to cool before baking. 

Next, transfer it into a pie pan and spread evenly. Place the pie crust over it, using a fork to crimp on the edges. You can add a few slits at the center of the crust. This is done to release steam and prevent the crust from getting soggy. 

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Coat the surface of the pie lightly with the tablespoon of cream you set aside initially. Using a coat that is too thick will make your pie soggy. Also, you can leave the edges uncoated to prevent it from browning too quickly. 

Place the pie pan in the already heated oven and leave it to bake until a golden-brown pie is achieved. This typically takes between thirty to forty minutes. 

As eager as you may be to dig into this yummy delight, it is best to let it cool for another five to ten minutes. Afterward, your pie can now be sliced and served. 

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Frequently Asked Questions 

Can I add other vegetables to my recipe?

Of course! Feel free to play around with different vegetables. There is no point in using cauliflower if you don’t like it. Green beans, asparagus, and mushrooms make yummy additions. 

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Do I need to add chicken broth?

Again, this depends on what you want. The recipe is not cast in stone. You don’t have to add chicken broth. However, the essence of adding it is to give the meal some extra flavour. Low-sodium broth is used to prevent the meal from having excessive salt content. 

Can I refrigerate my leftover curry chicken pot pie?

Yes, you can. Your curry chicken pot pie can last up to five days when stored in an airtight container. It can also be stored in a freezer for up to two months. 

How can I re-warm my curry chicken pot pie?

If you kept your curry chicken pot pie in the freezer, leaving it to thaw overnight is preferred. Then place it in the oven and warm it at about 190°C (375°F) for twenty minutes, or until the pie is warm. If it was kept in the fridge, jump straight to the warming step. 

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