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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.