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Curry Chicken Pot Pie

Curry Chicken Pot Pie

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Cozy up to a hearty and satisfying pot pie - a tasty way to use leftover chicken or turkey.MORE+LESS-

Updated September 18, 2017

1 2/3

cups frozen mixed vegetables, thawed


cup cooked and cubed chicken


can (10 oz) cream of mushroom soup

1 1/2

teaspoon curry powder


cup Betty Crocker™ Bisquick™ Pancake & Baking Mix

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  • 2

    In a medium bowl, combine vegetables, chicken, soup and curry powder. Pour into the bottom of an ungreased 9-inch pie plate.

  • 3

    In a separate medium bowl, combine Bisquick™, milk and egg and whisk until well blended. Pour evenly over chicken mixture in pie plate.

  • 4

    Bake, uncovered, for about 30 minutes or until crust is a golden brown.

No nutrition information available for this recipe

More About This Recipe

  • Chicken pot pie is a staple comfort meal in our house. When the weather outside is frightful, or if we just feel like cozying up to a yummy meal, chicken pot pie almost always comes to mind.But truth be told, sometimes even the most comforting meal can get a little blasé. I like to spice things up a bit every once in a while and make Curry Chicken Pot Pie.This pot pie recipe isn’t that much different than the classic version you’ll find in the Betty Crocker™ Cookbook – it’s just as easy to prepare, and it’s still made with ingredients you probably already have on hand. The only difference is the addition of curry powder, which actually makes a big (and delicious) difference. Something about the combination of curry spice with creamy mushroom soup and warm chicken baked under a fluffy, golden crust is irresistible.One thing I especially love about making chicken pot pie is how versatile the recipe is. If I’m feeling ambitious I’ll add extra ingredients to the mix, like chopped boiled red potatoes or brown rice. And if I’m out of anything and don’t feel like going to the store, substitutions easily can be made.No Bisquick™ in the house? Use a premade pie crust to top your creation. Curry not enough oomph for you? Add some turmeric, cumin, coriander or chopped garlic to the mix. Sometimes I also like to mix a flurry of chopped fresh parsley into my crust batter before pouring it over the pie plate. The possibilities are limitless.One thing is for sure – whether plain or spiced up, this recipe will keep you cozy any time of the year!


Step 1

Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook onion and apple, stirring often, until very soft, 8–10 minutes. Add squash, carrots, potato, daikon, and garlic and cook, stirring occasionally, until vegetables are partly tender, 12–15 minutes. Add ginger and sprinkle with curry powder and 2 Tbsp. flour cook, stirring to coat, just until curry powder darkens, about 1 minute. Whisk broth, soy sauce, and cornstarch in a small bowl until smooth. Add broth mixture to pot and bring to a simmer, stirring often. Cook, still stirring frequently, until mixture is very thick. Taste and season with salt, if needed. Add chicken and stir to evenly distribute. The mixture will look so thick at this point that it will seem wrong. Trust us, the vegetables and chicken will release liquid as they cook under the pastry, creating a rich and just-thick-enough sauce as they do so.

Step 2

Roll out puff pastry on a lightly floured surface until large enough to cover pot with an overhang of about 1" on all sides. Drape pastry over pot and press firmly around edges to adhere. Lightly brush with egg and cut 2–3 small slits in the center so that steam can escape.

Step 3

Bake pot pie until crust is golden brown, about 18–22 minutes, then reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 40–45 minutes longer. Let sit 10 minutes before serving.

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Recipe Summary

  • 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 (
  • 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

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.

Coconut Curry Chicken Pot Pie

Two of my favorite comfort foods combined into one irresistible dish— traditional pot pie meets chicken coconut curry.

I have rarely been as excited about any dish as I was about this coconut curry chicken pot pie as I pulled it from the oven. The lattice crust was golden brown, the filling was bubbling through the cracks, and the smell… oh, the smell!

It was incredible. Comfort food to the millionth degree on a cold winter day.

I’ve been craving chicken pot pie all winter and one day it just clicked that I should curry it up a little. And since I can’t resist adding coconut milk to all of my curry dishes, it’s in here too.

While I was preparing the pie crust I had one final stroke of genius, and made it with coconut milk to tie everything together. The end result is possibly the best pie crust I’ve ever baked— rich and buttery, and the perfect compliment to the savory filling.

I’m a fan of pie, no doubt about that, and I hate to pick favorites. So I’ll just say that this one disappeared in record time.

Baking tip:How to make pie crust in the food processor

1) Pulse the dry ingredients to combine.

2) Add the cubed cold butter and pulse 3-4 times to break up into smaller chunks.

3) With the food processor running, add the liquid.

4) Continue running the food processor until the dough begins to come together. The food processor will actually start to make a different sound as the dough thickens. This should take 5 – 10 seconds total, do not over mix.

5) Mixture should still be crumbly. Dump out onto a clean surface and bring together into a ball with your hands.


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