There’s something about pot pie that just feels like home. Warm, creamy filling wrapped in a flaky crust – it’s comfort food at its finest. But if you know me, you know I can’t resist putting a little twist on the classics. Enter my Curry Pot Pie – where Southern soul meets bold, vibrant flavors from across the globe.

This dish is a fusion of the rich, buttery goodness of a traditional pot pie and the deep, aromatic spices of a good curry. Growing up in a multicultural household, I’ve always found ways to blend the flavors I love into familiar, cozy dishes. Pot pie felt like the perfect canvas to bring those elements together.

Curry has always held a special place in my heart – whether it was Dominican-style guisados, Grenadian chicken curry, or Thai massaman. Each version speaks to different parts of my identity, and this pot pie became a love letter to those flavors. The creamy filling is spiced with curry powder, garlic, ginger, and a hint of coconut milk to add that extra layer of richness. It’s like wrapping yourself in a warm, edible blanket of flavor.

How to Make It:

Toast the Curry – Heat a cast iron pan over medium heat. Add the curry powder and toast for 1-2 minutes until fragrant. This deepens the flavor of the spices.

Cook the Chicken – In the same skillet, add the diced chicken breasts along with the garlic powder, onion powder, paprika, and Creole seasoning. Stir well to coat the chicken in the spices. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through.

Make the Roux – Add 2 tablespoons of butter to the pan. Once melted, sprinkle in the flour and stir to coat the chicken evenly. Cook for 1-2 minutes to form a roux, which will help thicken the sauce.

Create the Sauce – Slowly pour in the chicken broth and coconut milk, stirring constantly to prevent lumps. Allow the mixture to simmer for 5-7 minutes, or until the sauce thickens and coats the back of a spoon.

Add the Veggies – Stir in the frozen peas and carrots and let them heat through. Season with salt and pepper to taste.

Assemble the Pie – Cut the puff pastry into squares or strips and arrange them over the filling in the skillet or transfer the filling to a pie dish. Ensure the pastry slightly overlaps to create a beautiful, rustic look.

Egg Wash – Whisk the egg and water together. Brush the egg wash over the pastry for a golden finish.

Bake to Perfection – Bake at 400°F for 20-25 minutes, or until the pastry is golden and puffed. Let it cool for 5 minutes before digging in.

This curry pot pie is the best of both worlds – hearty, comforting, and packed with flavor that keeps you coming back for more. It’s a dish that feels nostalgic yet exciting, perfect for cozy nights in or as the star of your next dinner party. Next time you’re craving something warm and satisfying, give this fusion classic a try. I promise it’ll become a new favorite in your kitchen, just like it did in mine.

Print Recipe

Curry Pot Pie

Course: dinner, Main Course

Ingredients

2-3 tsp curry powder
2-3 chicken breast boneless & skinless
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp chili powder
1 tsp creole seasoning
1/2 cup bell peppers sliced or diced
2 tbsp butter unsalted
2 tbsp all purpose flour
1 cup chicken broth or stock
1 cup coconut milk unsweetened
1/2 cup frozen peas & carrots
salt and pepper to taste
1 sheet, thawed puff pastry
1 egg + 1 tablespoon water for egg wash

Instructions

Heat a cast iron pan on medium, add curry powder & toast for 1-2 mins until fragrant.
In the same skillet, add the diced chicken breasts along with the garlic powder, onion powder, paprika, and Creole seasoning. Stir well to coat the chicken with the spices. Cook the chicken over medium-high heat for 5-7 minutes, stirring occasionally, until it is browned on all sides and mostly cooked through.
Add 2 tablespoons of butter to the pan with the chicken mixture. Once butter has melted add in the 2 tablespoons of flour and stir to combine with the chicken. Cook for 1-2 minutes to create a roux, which will help thicken the sauce later.
Slowly pour in chicken broth & coconut milk, stirring to combine. Let it simmer for 5-7 mins until the sauce thickens.
Stir in frozen peas & carrots, cook until heated through. Season with salt & pepper to taste.
Cut pastry into squares and arrange them over the filling. Whisk egg & water. Brush egg wash over pastry for a golden finish.
Bake for 20-25 mins until the pastry is golden and puffed. Let it cool for 5 mins, then enjoy the creamy goodness!

Notes

Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place the pot pie in a 350°F oven for 15-20 minutes, or until warmed through. Alternatively, microwave individual portions for 1-2 minutes.

You can also assemble the pie ahead of time and store it in the refrigerator for up to 24 hours before baking.

If using fresh vegetables instead of frozen, adjust the cooking time by a few extra minutes to ensure they soften properly.