Transform your traditional pot pie with a flavorful twist by introducing the warm, aromatic spices of curry. This Ultimate Chicken Curry Pot Pie combines tender chicken, hearty vegetables, and a rich curry-infused sauce, all wrapped in a buttery, flaky homemade crust. It’s the perfect fusion of comfort food and exotic flavors, making it a unique and delicious meal for family dinners or special occasions. The creamy curry filling and golden crust will leave everyone at the table asking for seconds. Get ready to savor every bite of this deliciously spiced pot pie!
Ingredients:
For the Pie Crust:
- 2 cups of all-purpose flour, with additional for sprinkling
- 1 teaspoon salt
- 8 ounces unsalted butter (2 sticks), cut into cubes and chilled
- ½ cup cold water
For the Filling:
- 4 tablespoons unsalted butter (½ stick)
- 1 large yellow onion, chopped
- 2 large russet potatoes, peeled and cut into large chunks
- 1½ cups roughly chopped carrots (about 3 medium carrots)
- 3 garlic cloves, minced
- 2 tablespoons curry powder (adjust to taste)
- 2 cups roughly chopped cooked chicken or cooked turkey
- 1½ cups chicken broth
- 1½ cups roughly chopped mushrooms
- 1 cup green peas (frozen or fresh)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch
- 1½ tablespoons water
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions:
- Prepare the Pie Crust:
- In a large bowl, whisk together the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, 1 tablespoon at a time, stirring with a fork until the dough comes together. Form the dough into a ball, then flatten it into two disks.
- Make the Filling:
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 4-5 minutes until soft and translucent.
- Add the chopped potatoes and carrots to the skillet and cook for about 5 minutes, stirring occasionally.
- Stir in the minced garlic and curry powder, cooking for another 1-2 minutes until the spices are fragrant.
- Add the chopped chicken, chicken broth, and mushrooms. Bring the mixture to a simmer and cook for 10-12 minutes, or until the vegetables are tender and the flavors are well combined.
- Add the green peas, salt, and black pepper. In a separate bowl, combine the cornstarch with water to form a slurry. Incorporate this slurry into the filling, mixing thoroughly. Keep cooking for another 2-3 minutes until the mixture has thickened. Remove from heat and allow the filling to cool for a bit.
- Assemble the Pot Pie:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out one of the chilled pie dough disks into a circle large enough to fit a 9-inch pie dish. Gently press the dough into the bottom and up the sides of the pie dish, leaving some overhang.
- Spoon the slightly cooled filling into the pie crust, spreading it evenly.
- Top the Pie:
- Roll out the second dough disk into a circle large enough to cover the top of the pie. Place it over the filling, trimming any excess. Pinch the edges together to seal and crimp as desired. Cut a few small slits in the top of the crust to allow steam to escape.
- Egg Wash:
- In a small bowl, whisk together the egg and water. Brush the top of the pie with the egg wash for a beautiful golden-brown finish.
- Bake:
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve:
- Allow the pie to cool for about 10 minutes before slicing and serving. Enjoy this warm, comforting, and flavorful curry pot pie with a side salad or steamed vegetables.
Conclusion:
This Ultimate Chicken Curry Pot Pie is a mouthwatering fusion of classic comfort food and vibrant curry flavors. The flaky homemade crust and creamy, spiced filling come together to create a dish that’s both comforting and exotic. Perfect for a cozy dinner or a special occasion, this pot pie is sure to impress with its rich flavors and inviting aroma. Serve it up and watch as your family and friends savor each delicious bite!
The Ultimate Chicken Curry Pot Pie
A fusion of classic pot pie with aromatic curryflavors, featuring tender chicken, vegetables, and a rich curry-infused sauceencased in a flaky, buttery crust. Perfect for a comforting meal with a twist.
Ingredients
- 2 cups of all-purpose flour with additional for sprinkling
- 1 teaspoon salt
- 8 ounces unsalted butter 2 sticks, cut into cubes and chilled
- ½ cup cold water
- 4 tablespoons unsalted butter ½ stick
- 1 large yellow onion chopped
- 2 large russet potatoes peeled and cut into large chunks
- 1½ cups roughly chopped carrots about 3 medium carrots
- 3 garlic cloves minced
- 2 tablespoons curry powder adjust to taste
- 2 cups roughly chopped cooked chicken or cooked turkey
- 1½ cups chicken broth
- 1½ cups roughly chopped mushrooms
- 1 cup green peas frozen or fresh
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch
- 1½ tablespoons water
- 1 large egg
- 1 tablespoon water
Instructions
- In a large bowl, whisk together the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, 1 tablespoon at a time, stirring with a fork until the dough comes together. Form the dough into a ball, then flatten it into two disks.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 4-5 minutes until soft and translucent.
- Add the chopped potatoes and carrots to the skillet and cook for about 5 minutes, stirring occasionally.
- Stir in the minced garlic and curry powder, cooking for another 1-2 minutes until the spices are fragrant.
- Add the chopped chicken, chicken broth, and mushrooms. Bring the mixture to a simmer and cook for 10-12 minutes, or until the vegetables are tender and the flavors are well combined.
- Add the green peas, salt, and black pepper. In a separate bowl, combine the cornstarch with water to form a slurry. Incorporate this slurry into the filling, mixing thoroughly. Keep cooking for another 2-3 minutes until the mixture has thickened. Remove from heat and allow the filling to cool for a bit.
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out one of the chilled pie dough disks into a circle large enough to fit a 9-inch pie dish. Gently press the dough into the bottom and up the sides of the pie dish, leaving some overhang.
- Spoon the slightly cooled filling into the pie crust, spreading it evenly.
- Roll out the second dough disk into a circle large enough to cover the top of the pie. Place it over the filling, trimming any excess. Pinch the edges together to seal and crimp as desired. Cut a few small slits in the top of the crust to allow steam to escape.
- In a small bowl, whisk together the egg and water. Brush the top of the pie with the egg wash for a beautiful golden-brown finish.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for about 10 minutes before slicing and serving. Enjoy this warm, comforting, and flavorful curry pot pie with a side salad or steamed vegetables.