Curry Chicken Pot Pie


8 People

Cooking Time

1 hour and 30 minutes

Total Time

1 hour and 30 minutes

  • 4 tablespoons butter

  • 1/2 red onion, chopped

  • 1 large potato, peeled and chopped

  • 1 small butternut squash, peeled and chopped

  • Salt and pepper, to taste

  • 3 carrots, peeled and chopped

  • 6 cloves garlic, minced

  • 2 stalks celery, chopped

  • 1-inch piece ginger, finely chopped

  • 2 tablespoons curry powder

  • 2 tablespoons flour

  • 1 1/2 pounds chicken, chopped

  • 2 cups chicken broth

  • 3 tablespoons cornstarch slurry (3 tablespoons cornstarch + 3 tablespoons cold water)

  • 1/2 cup peas

  • 1 tablespoon chopped cilantro

  • 1 sheet puff pasty

  • 1 egg, beaten8

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    Kick up a classic with this Curry Chicken Pot Pie!

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Melt butter in a large pot over medium heat. Add onions, potatoes and squash. Season with salt and pepper. Cook until softened, about 10 minutes.
    3. Add carrots, garlic, celery and ginger. Continue cooking until tender. Stir in curry powder and flour.
    4. Add chicken, season with salt and pepper. Add chicken broth to pot, stir until combined. When it begins to boil, stir in cornstarch slurry.
    5. Stir in peas and chopped cilantro.
    6. Transfer chicken mixture to a deep baking dish. Cover dish with puff pastry. Brush with egg wash and make a few small slits in the top of the puff pastry.
    7. Bake for 1 hour, or until crust is golden brown. Remove from oven and allow to cool for 10 minutes.
    8. Serve and enjoy!
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