Curried Chicken Pot Pie Recipes

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CURRIED CHICKEN POTPIE



Curried Chicken Potpie image

The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
1/2 head cauliflower, cut into florets
2 garlic cloves, minced
2 tablespoons curry powder
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1/4 pound green beans, trimmed and cut into 1-inch pieces
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and cauliflower and cook until softened, 8 minutes. Add garlic and curry powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in green beans. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 520 g, Fat 28 g, Fiber 4 g, Protein 31 g, SaturatedFat 17 g

CURRY CHICKEN POT PIES



Curry Chicken Pot Pies image

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 pies

Number Of Ingredients 14

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
  • Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
  • Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
  • Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

Provided by Alton Brown

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

Steps:

  • Preheat oven to 400 degrees F.
  • Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  • In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

CURRIED CHICKEN POT PIE



Curried chicken pot pie image

Curried chicken pot pie is a delicious twist on an old classic. The subtle, creamy curried sauce makes this a guaranteed crowd pleaser.

Provided by Alida Ryder

Categories     Dinner

Time 45m

Number Of Ingredients 19

8 chicken breasts (boneless and skinless )
2 tbsp Garam Masala
2 tsp salt
1 onion (finely chopped)
2 celery spears (finely chopped )
2 carrots (peeled and chopped )
4 garlic cloves (crushed)
1 tbsp Garam Masala
½ tsp ground cardamom
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 tbsp flour
2 cups chicken stock
1 cup cream
1-2 tsp lemon juice
salt and pepper (to taste )
1 roll puff pastry (thawed )
1 egg (beaten)

Steps:

  • Preheat the oven to 180°C/350°F.
  • Season chicken breasts with Garam Masala and salt.
  • Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
  • Remove the chicken breasts from the pan and set aside to rest.
  • In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
  • Add the garlic and spices and cook for 1 minute.
  • Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
  • Bring to a simmer and allow to cook until thickened.
  • Cube the chicken and stir into the sauce with the lemon juice then season to taste.
  • Top the pie with thawed puff pastry.
  • Brush with beaten egg then place in the oven.
  • Bake for 20-25 minutes until the pastry is golden and puffed.
  • Remove from the oven and serve.

Nutrition Facts : Calories 501 kcal, Carbohydrate 20 g, Protein 53 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1024 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CURRIED CHICKEN PIE



Curried chicken pie image

Who says healthy can't be hearty? You'll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 14

2 tbsp cold pressed rapeseed oil
500g chicken breasts , cut into chunks
4 spring onions , sliced
3 garlic cloves , grated
thumb-sized piece ginger , grated
1 tbsp curry powder
1 large head broccoli , cut into florets, top of stalk thinly sliced
1 tsp soy sauce
250ml low-fat coconut milk , plus a splash
250ml chicken stock
1 heaped tsp cornflour mixed with 1 tbsp hot water
4 large handfuls kale
4 sheets filo pastry
½ tbsp nigella seeds

Steps:

  • Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Addthe chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
  • Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
  • Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.

Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium

CHICKEN CURRY POTPIE



Chicken Curry Potpie image

Provided by Steven Stern

Categories     dinner, main course

Time 1h30m

Yield 5 servings

Number Of Ingredients 14

3 1/2 cups all-purpose flour, or as needed
2 teaspoons kosher salt
3 1/2 teaspoons baking powder
11 tablespoons very cold unsalted butter, cut into 1-inch cubes
1 1/4 cups buttermilk
2 tablespoons canola oil
2 1/2 pounds bone-in chicken thighs, skin removed
1/4 cup Madras curry powder
2 lemon grass stalks, tops trimmed, bases halved lengthwise and smashed
3 white onions, cut into 3/4-inch dice
1/2 to 3/4 cup fish sauce
4 large carrots, peeled and cut into 3/4-inch dice
3 large Yukon Gold or baking potatoes, peeled and cut into 3/4-inch dice
1 1/4 cups coconut milk

Steps:

  • Have ready five 24-ounce oval (or 7-inch round) gratin dishes.
  • For the buttermilk biscuits: In a large bowl, whisk the flour, salt and baking powder to combine. Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter. Pulse 5 to 7 times until the butter pieces are pea-size. Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.
  • Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated. Gently work the dough just until it comes together. Cover lightly, refrigerate 1 hour.
  • For the chicken curry: Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass. Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes. Add the onions and 1/2 cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.
  • Add the carrots and enough water to cover. Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes. Transfer the chicken to a plate and discard the lemongrass. Add the potatoes and coconut milk to the pan, and bring to a simmer. Pull meat from chicken thighs in bite-size pieces. Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes. Taste sauce and, if needed (fish sauces vary in saltiness), season with up to 1/4 cup additional fish sauce.
  • For assembly: Heat oven to 425 degrees. Divide the biscuit dough into five portions. On a lightly floured work surface, roll out each portion so it will cover the top of a gratin dish to within 1/2-inch of the edges. Distribute the chicken curry among the 5 dishes and top each with dough. Bake until the biscuits are golden, 15 to 20 minutes.

CURRIED CHICKEN POT PIE



Curried Chicken Pot Pie image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 large organic chicken breasts, cut into bite-size pieces
1/4 cup flour, for lightly tossing chicken pieces
2 onions, diced
3 carrots, diced
4 cups organic chicken stock
1/4 cup raisins
2 tablespoons brown sugar
1 tablespoon hot curry powder
1 teaspoon turmeric
1/2 cup coconut milk
1 tablespoon hot mango chutney
Juice of 1 lemon
1/4 cup slivered almonds, toasted
1/4 cup minced fresh coriander (cilantro)
1 (8-ounce) store-bought refrigerated pie dough
2 egg whites, beaten

Steps:

  • Preheat the oven to 450 degrees F.
  • In a pot, heat the olive oil and butter on medium-high. Lightly toss the chicken cubes in flour and then add them to the pot along with the onion and carrots. Saute for 8 to 10 minutes, until the chicken is slightly golden on all sides.
  • Deglaze the pot with the organic chicken stock. Add the raisins, brown sugar, hot curry, turmeric, coconut milk, mango chutney, and lemon juice. Stir to combine, and bring to a simmer. Turn the heat to medium-low and reduce for 20 minutes.
  • Stir in the toasted slivered almonds and sprinkle with minced coriander (cilantro). Ladle into 6 (6-ounce) cup ramekins. Roll out the pie crust to 1/4-inch thickness, and dust it with flour. Cut the pastry into circles, about 1-inch wider than the ramekins. Cover the ramekins with the pie crust and pinch the edges. With a fork, poke some holes in the pie crust. To add a personal touch, use cookie cutters to form shapes with the remaining pie dough and use these to decorate the pie crust. Brush the top of the pie crusts with egg whites and bake for 30 minutes.

CURRIED CHICKEN POT PIE



Curried Chicken Pot Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces
3 tablespoons unsalted butter
1 medium onion, chopped
2 medium red-skinned potatoes, (about 8 ounces), cut into 1/2-inch dice
2 carrots, diced
3 tablespoons all-purpose flour
2 teaspoons curry powder
2 cups reduced-sodium chicken broth
1 cup cooked or thawed frozen green peas
1/4 cup golden raisins
Kosher salt and freshly ground pepper
1 large egg yolk, beaten
2 tablespoons heavy cream

Steps:

  • 1. To make the crust: Pulse the flour and salt in a food processor briefly. Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter. Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
  • 2. To prepare the filling: Season the chicken with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the potatoes and carrots and cook stirring often, for about 5 minutes. Add the flour and curry powder and cook 1 minute longer. Pour in the broth, increase the heat to high and bring to a boil. Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes. Stir in the chicken and cook just until the chicken is firm, about 2 minutes. Add the peas and raisins. Season with salt and pepper. Pour into a 10-inch wide deep-dish pie plate. Cool slightly before proceeding.
  • 3. Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Pinch the edges to form a smooth edge, pressing against the inside of the rim. Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape. Stir the egg yolk and cream to blend and gently brush over the pastry to glaze. (The dish can be prepared up to 2 days to this point, covered and refrigerated.)
  • 4. Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 744, Fat 38 grams, SaturatedFat 23 grams, Cholesterol 196 milligrams, Sodium 576 milligrams, Carbohydrate 69 grams, Fiber 6 grams, Protein 33 grams

CURRIED CHICKEN-AND-POTATO PIE



Curried Chicken-and-Potato Pie image

This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons unsalted butter, plus 1/2 stick melted
2 tablespoons minced peeled fresh ginger
2 teaspoons curry powder
4 cups frozen hash browns (1 pound)
1/2 pound ground chicken
1 cup frozen peas
1/2 cup fresh cilantro, chopped
Salt and pepper
6 sheets frozen phyllo dough, thawed

Steps:

  • Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
  • Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 4 g, Protein 12 g, SaturatedFat 9 g

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

This recipe was taken from the Food Network and is delicious! If you're looking for something a little different than the average pot pie, this is the one for you. Super easy too if you use a pre-made pie crust.

Provided by NotAChefYet

Categories     Savory Pies

Time 45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1/2 cup of chopped onion
2 tablespoons butter or 2 tablespoons margarine
2 cups frozen vegetables (peas, carrots, etc.) or 2 cups assorted fresh vegetables (peas, carrots, etc.)
10 1/2 ounces chicken broth (I like Campbells)
1/4 cup milk
2 tablespoons flour
1 teaspoon curry powder (or more, depending on taste)
1 teaspoon dried parsley
1 -2 dash salt
1 -2 dash pepper
1 cup cubed cooked chicken
ready-made pie crust

Steps:

  • In small pan, saute onions with the butter, just until soft. Set aside.
  • In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
  • Lower heat and add milk.
  • In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth) and mix with the heated broth.
  • Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens. Add more flour if needed.
  • Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
  • Cut slits in top (and brush with butter if you want).
  • Bake at 400 degrees until crust is nice and golden.

GREEN-CURRY CHICKEN POTPIE



Green-Curry Chicken Potpie image

This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Yield Makes one 9-by-12-inch potpie

Number Of Ingredients 21

1/2 cup chopped lemongrass (from 2 stalks)
1/2 cup fresh cilantro
1/4 cup chopped garlic (about 8 cloves)
1/4 cup chopped scallions (about 2)
3 serrano chiles, thinly sliced
2 tablespoons chopped peeled fresh ginger
1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
1 tablespoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 teaspoon whole black peppercorns, toasted and ground
Coarse salt
1 cup spinach, rinsed well and dried
1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)
1 teaspoon all-purpose flour
1 zucchini, quartered lengthwise and cut into 1-inch pieces
1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
Coarse salt and freshly ground pepper
6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
Melted unsalted butter, for brushing
Coarse salt
Garnish: basil leaves

Steps:

  • Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
  • Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
  • Preheat oven to 375 degrees. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
  • Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.

CURRY POT PIE WITH THAI GREEN CURRY CHICKEN



Curry Pot Pie with Thai Green Curry Chicken image

An Asian-inspired twist on the old American standard.

Provided by Phinneas Stone

Categories     World Cuisine Recipes     Asian

Time 2h25m

Yield 8

Number Of Ingredients 16

2 tablespoons Thai green curry paste
1 (14 ounce) can light coconut milk, divided
1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
3 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons soy sauce
1 cup halved Thai baby eggplant
1 cup Asian long beans, cut into 1 1/2-inch pieces
1 cup chopped onion
1 cup chopped baby bok choy
1 (8 ounce) can sliced bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
½ cup peeled garlic cloves
2 Thai dragon chile peppers, chopped, or more to taste
10 leaves fresh basil, or more to taste
1 (15 ounce) package double crust ready-to-use pie crust, at room temperature

Steps:

  • Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
  • Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
  • Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
  • Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
  • Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 40 g, Cholesterol 32.3 mg, Fat 22.2 g, Fiber 4.4 g, Protein 17.8 g, SaturatedFat 7.1 g, Sodium 1008.5 mg, Sugar 8.1 g

COCONUT CURRY CHICKEN POT PIE



Coconut Curry Chicken Pot Pie image

This is a rich, creamy-and best of all-simple yellow curry recipe that can be served a variety of ways. My favorite way to eat curry is in a chicken pot pie. Comfort food with a little flare!

Provided by jessie.roos

Time 1h50m

Yield 8

Number Of Ingredients 16

cooking spray
1 (14.1 ounce) package double-crust pie pastry, thawed
⅓ cup all-purpose flour
1 ½ tablespoons packed brown sugar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder
2 cups chicken broth
½ pound cubed boneless, skinless chicken breast
⅓ cup butter
3 small potatoes, peeled and diced
1 medium onion, diced
1 pinch curry powder
1 (12 ounce) package frozen peas and carrots
1 (13 ounce) can unsweetened coconut milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.
  • Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.
  • Combine flour, brown sugar, 1 tablespoon curry powder, salt, pepper, and chili powder in a small bowl.
  • Bring chicken broth to a boil in a small pot. Add chicken; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.
  • Melt butter in a large saucepan over medium-high heat. Add potatoes and onion plus a pinch of curry powder; cook and stir for 5 minutes. Add frozen peas and carrots; cook for 3 to 5 minutes. Stir in flour mixture to coat veggies; cook for 1 minute.
  • Slowly add coconut milk and reserved chicken broth. Cook, stirring constantly, for 8 to 10 minutes. Taste and adjust spices as needed. Add chicken and cook until heated through, about 2 minutes.
  • Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust.
  • Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 47 g, Cholesterol 36.5 mg, Fat 34.1 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 17.7 g, Sodium 935 mg, Sugar 4 g

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

Make and share this Curry Chicken Pot Pie recipe from Food.com.

Provided by southern chef in lo

Categories     Savory Pies

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups frozen mixed vegetables
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups cubed cooked chicken
1 (17 1/3 ounce) package puff pastry

Steps:

  • Preheat the oven to 400°F.
  • Place the mixed vegetables on a cooking sheet and roast in a oven for 5 to 10 minutes until browned slightly. In sauté pan, heat 1 tablespoon of butte. Add the onion and celery; sauté until tender. In another saucepan, heat the broth and milk.
  • Add two more tablespoons of butter to the celery mix to cook out all the water. After the water is cooked out, add the flour and curry to celery mix and cook for 1 to 2 minutes. Whisk in hot milk mixture and cook until thickened.
  • Add the parsley, salt, and pepper; toss in the browned vegetables and the chicken.
  • Pour in a shallow baking pan and top with 6 to 8 puff pastry sheets that have been cut into circles. Place in oven and cook until the puff pastry has browned and the mixture is hot and bubbly about 25 minutes.

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

This recipe was originally from Alton Brown on the food network. I tweaked it to our liking...the kids LOVE it!!!

Provided by Thea

Categories     Savory Pies

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups frozen mixed vegetables
3 tablespoons butter
1 large onion, chopped
1 teaspoon garlic
1 teaspoon curry powder
pepper
1 -2 teaspoon dried parsley
2 -3 stalks celery, chopped
1 cup potato, peeled and diced, cooked in water in microwave
4 tablespoons flour
1 cup skim milk
2 cups chicken broth (low sodium)
2 cups cubed cooked chicken
1 cup shredded cheese (your choice)
1 (12 ounce) can pillsbury golden layers refrigerated buttermilk biscuits (10 biscuits)

Steps:

  • Pre-heat oven to 350 degrees F.
  • I a saute pan heat 2 tablespoons of butter and sweat the onion,celery and pepper. In the microwave heat the milk and chicken broth.
  • Add 2 remaining pats of butter to the pan. Add the flour and curry and cook 1 - 2 minutes. Wisk in the hot milk mixture and cook until thickened.
  • Add the parsely. Toss the vegetables and chicken. Pour into a 9x13 pan sprayed with pam.
  • Separate the biscuits in halves and slightly flatten with your hands over the pan. Cut remaining biscuits to "fill in" the little areas.
  • Cook in oven until biscuits are browned and the mixture is hot and bubbly, about 25 - 30 minutes.

Nutrition Facts : Calories 550.5, Fat 22.6, SaturatedFat 9.7, Cholesterol 63.1, Sodium 1248.2, Carbohydrate 61, Fiber 8.3, Sugar 6.4, Protein 28.7

CURRIED CHICKEN POT PIE



Curried Chicken Pot Pie image

Yummy and a little different, Light recipe. I have used ready made pie crust, which worked just fine. Next time I think I may try it with ready made phyllo dough. Prep time is for Chicken filling

Provided by AZRT8871

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 22

1 cup all-purpose flour
3 tablespoons ice water
1 tablespoon cider vinegar
1/4 teaspoon salt
1/4 cup vegetable shortening
1 teaspoon olive oil
2 tablespoons curry powder
2 cups diced peeled baking potatoes (about 12 ounces)
3/4 cup chopped onion
3/4 cup chopped red bell pepper
2 garlic cloves, minced
1 1/2 lbs boneless chicken breasts, cut into bite-size pieces
1 1/2 cups reduced-sodium fat-free chicken broth
1 cup sliced fresh mushrooms
3/4 cup frozen green pea, thawed
1/2 cup golden raisin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch
1 tablespoon water
1/2 cup reduced-fat cream cheese
cooking spray

Steps:

  • To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.
  • Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside.
  • Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
  • Add slurry to flour mixture, and toss with a fork until moist.
  • Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
  • Preheat oven to 400°.
  • To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
  • Add curry; cook 2 minutes.
  • Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
  • Add broth and next 5 ingredients (broth through black pepper); bring to a boil.
  • Cover, reduce heat, and simmer 5 minutes or until chicken is done.
  • Combine cornstarch and water in a small bowl.
  • Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
  • Spoon the filling into a round 2-quart casserole coated with cooking spray.
  • Roll the crust into an 11-inch circle, and place over mixture.
  • Cut 6 slits in top of the dough to allow steam to escape.
  • Bake at 400° for 30 minutes or until golden brown and bubbly around the edges.
  • Let stand 10 minutes.
  • Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.

Nutrition Facts : Calories 530.2, Fat 24.1, SaturatedFat 8, Cholesterol 83.8, Sodium 642.8, Carbohydrate 47.5, Fiber 4.3, Sugar 10.6, Protein 31.3

CURRY COMFORT CHICKEN POT PIE



Curry Comfort Chicken Pot Pie image

I love comfort food, but my husband likes more exotic flavors. So this is a compromise that I came up with recently. It satisfied my craving for something warm and belly-filling while tempting his adventurous palate. This recipe improvises upon three recipes I found here, numbers 100215, 10744 and 51269. You can substitute carrots and cauliflower for the sweet potatoes and parsnips, respectively. I prefer the Bisquick crust, but puff pastry and regular pie crust would also work well.

Provided by Chef Jean Louise

Categories     Savory Pies

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large sweet potato, diced
1 medium yellow onion, diced
1 green pepper, diced
1 large parsnip, diced
4 cups chicken breasts, cubed
1/3 cup butter
1/2 cup flour
2 tablespoons olive oil, divided
2 cups chicken broth
1/2 cup half-and-half
2 teaspoons curry powder
2 eggs
2 cups Bisquick
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
  • Spread them out on a large baking sheet and season with salt and pepper to taste.
  • Bake for 10-15 minutes, until they just start to brown and turn tender.
  • In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl.
  • In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
  • Add sweet potato and parsnip, and stir to mix vegetables.
  • Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
  • Combine chicken broth, half and half and curry powder.
  • Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
  • Stir in the chicken.
  • Pour the mixture into a 9 x 13 Pyrex baking dish.
  • Combine eggs and Bisquick and pour over the top of pot pie.
  • Place in center of oven and bake for 25-30 minutes until the top turns golden brown.

Nutrition Facts : Calories 445.8, Fat 25.9, SaturatedFat 10.9, Cholesterol 97.4, Sodium 816.4, Carbohydrate 43.6, Fiber 2.7, Sugar 7.5, Protein 9.7

CURRIED LEFTOVER POT PIE RECIPE BY TASTY



Curried Leftover Pot Pie Recipe by Tasty image

Enjoy this Indian twist on a classic favorite! Using leftovers from your Thanksgiving meal, get ready to make a delicious main dish that everyone will love!

Provided by Carrie Hildebrand

Categories     Dinner

Yield 8 servings

Number Of Ingredients 19

4 tablespoons unsalted butter
1 cinnamon stick
3 cardamom pods, crushed
½ teaspoon whole clove
1 cup leftover peas
1 cup leftover carrots, chopped
1 cup onion, chopped
1 tablespoon garlic, chopped
2 cups leftover turkey, shredded
1 ½ tablespoons garam masala
1 bay leaf
1 ½ cups leftover gravy
2 tablespoons heavy cream
½ cup leftover mashed potatoes
1 sheet puff pastry
1 egg
1 tablespoon water
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C) degrees.
  • In a large stock pot melt butter on medium heat and cook until it just starts to brown. Add cinnamon stick, cloves, and crushed cardamom pods and reduce heat to low. Cook until the spices are fragrant, about 3 minutes.
  • Strain the spices from the butter and add the spiced butter back into the pot. Turn the heat up to medium and add onion, cook until caramelized.
  • Add the garlic and saute for a minute until fragrant. Add shredded turkey, peas, carrots, gravy, garam masala, a bay leaf. Simmer for 10 minutes.
  • Add the heavy cream and season to taste with salt and pepper.
  • Pour the pot pie filling into a pie pan. Place spoonfuls of mashed potatoes around the pie pan. Place a sheet of puff pastry on top, crimping the edges to seal. Cut slits in the top to for steam.
  • In a small bowl, beat the egg with the tablespoon of water until totally combined. Brush the egg wash onto the puff pastry.
  • Bake for 45 minutes, or until pastry is cooked through and golden browned on top. Remove from oven and let it rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 409 calories, Carbohydrate 32 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, Sugar 3 grams

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