Make the Perfect Curry Chicken Pot Pie in Just 55 Minutes!

Curry Chicken Pot Pie is the ultimate comfort meal. This easy recipe combines tender chicken, flavorful curry sauce, and a flaky crust. Whether you’re looking for a cozy dinner or an impressive dish for guests, this Curry Chicken Pot Pie delivers on both taste and texture. The combination of rich spices, tender chicken, and a buttery crust makes this recipe a must-try.

I’ll take you through every step in this article, from preparing the perfect curry chicken stew to baking the golden, crispy pot pies. I’ll also share expert tips, common mistakes to avoid, and storage suggestions to ensure you get the best results.

What Makes These Curry Chicken Pot Pies So Special?

Unlike traditional pot pies, this recipe adds a bold, aromatic twist by incorporating curry powder, turmeric, smoked paprika, and Sazón seasoning. These spices not only enhance the flavor but also provide warmth and depth to the dish. The pressure cooker ensures that the chicken is tender and juicy, while adding cream to chicken soup creates a thick, velvety filling.

The best part? This recipe is easy, quick, and incredibly satisfying. With pre-made puff pastry and a simple one-pot filling, you can have a restaurant-quality meal on the table in less than an hour.

Ingredients for Curry Chicken Pot Pie

You’ll need a mix of fresh ingredients, aromatic spices, and pre-made puff pastry to make the perfect curry chicken pot pies. Here’s what you’ll need:

For the Curry Chicken Filling:

• 4-6 chicken thighs (bone-in, skinless)
• 1 small yellow onion, diced
• 2 carrots, peeled and diced
• 2 large potatoes, peeled and diced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 Sazón seasoning packet
• 2 teaspoons smoked paprika
• 1 chicken bouillon cube
• Salt and pepper to taste
• 2 cups water
• 2 cups chicken broth (low-sodium preferred)
• 2 cans cream of chicken soup
• 1 teaspoon Accent seasoning (optional, for extra flavor)

For the Pot Pie Crust:

• 2 packages of puff pastry or pie crust
• 1 egg, whisked (for egg wash)

How to Make the Perfect Curry Chicken Pot Pie

Preparing the Chicken Curry Stew

Start by heating some oil in a pressure cooker. Add the cleaned chicken thighs and cook for a couple of minutes. If you prefer a boneless option, use skinless chicken thighs to save time later.

Next, add diced carrots and potatoes, ensuring they are cut into bite-sized pieces for even cooking. Stir in chopped onions, curry powder, turmeric, garlic powder, onion powder, smoked paprika, and Sazón seasoning. These spices will give the stew its rich, aromatic flavor.

Pour half the water and half the chicken broth to control sodium levels while keeping the dish flavorful. If you prefer a healthier option, you can use vegetable broth or low-sodium chicken broth.

Give everything a good mix and pressure cook on high for 25-30 minutes. This will allow the flavors to blend beautifully while making the chicken tender and easy to shred. For more hearty chicken dishes, check out the Spicy Garlic Parmesan Chicken Skewers or explore this Healthy Chicken Salad Recipe.

Shredding the Chicken and Enhancing the Filling

Once the cooking is complete, carefully remove the chicken thighs from the pot. Since we’re making pot pies, we need the chicken to be boneless. Use two forks to shred the chicken, ensuring no bones are left.

Now, it’s time to make the filling extra creamy. Stir in two cans of cream of chicken soup to create a rich, thick sauce that perfectly coats the chicken and vegetables. This step is essential because the potatoes will absorb a lot of the liquid, so you need enough sauce to keep the filling moist inside the pies.

If you want an extra flavor boost, add a little Accent seasoning at this stage.

Assembling the Pot Pies

• Preheat your oven to 400°F (200°C) to ensure a perfectly golden and crispy crust.
• Roll out the puff pastry or pie crust and cut it to fit your pot-pie molds or baking dish. Place a layer of the crust at the bottom, leaving some extra on the edges for sealing later.
• Spoon 1 to 1.5 scoops of the chicken curry filling into each pie, spreading it evenly. Cover with another layer of puff pastry, pressing the edges down with your fingers to seal the pie correctly. Roll the edges under the rim for a neat finish.
• Brush the tops with a whisked egg wash to give the pies a beautiful golden-brown color after baking.

Baking to Perfection

Place the pies in the oven and bake for 20-22 minutes or until the crust is golden brown and crispy. Let them cool for a few minutes before serving to allow the filling to set.

Common Mistakes to Avoid for Curried Chicken Pot Pie

1. Not sealing the pie properly – The filling may spill out during baking if the edges are not sealed well. Use your fingers or a fork to press the edges down.
2. Skipping the egg wash – The egg wash is what gives the crust its beautiful golden-brown finish. Don’t skip this step!
3. Overloading the filling – Too much filling can cause the pie to overflow while baking. Stick to 1 to 1.5 scoops per pie.
4. Do not preheat the oven – A cold oven can cause the pastry to bake unevenly. Always preheat the oven before baking.
5. Forgetting to shred the chicken – Whole pieces of chicken can make the filling difficult to eat. Shredding it ensures an even distribution in every bite.

How to Store and Reheat Leftovers

If you have leftover curry chicken pot pie, you can store them properly for later enjoyment.

• Refrigeration: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes to maintain the crust’s crispiness.
• Freezing: Wrap the pies in plastic wrap and store them in a freezer-safe bag. They can last for up to 3 months.
• Reheating from Frozen: Bake at 375°F for 25-30 minutes until heated through.

Final Thoughts – A Must-Try Recipe for Comfort Food Lovers

These Curry Chicken Pot Pies are an absolute game-changer regarding homemade comfort food. The flaky, buttery crust combined with a rich, creamy curry filling makes every bite irresistible.

Whether you’re making them for a quick family dinner or meal prepping for the week, this recipe is guaranteed to become a favorite. The best part? You can customize the filling, use your favorite vegetables, and even adjust the spice levels to match your taste.

FAQ’s

1. What is the difference between chicken pie and chicken pot pie?
   A chicken pie has a fully enclosed crust covering both the top and bottom, while a chicken pot pie usually has only a top crust with a creamy, stew-like filling inside.
2. What is chicken pot pie made of?
   Chicken pot pie is made with tender chicken, diced vegetables like carrots and potatoes, a rich and creamy sauce often made with chicken broth and cream, and a flaky pie crust that bakes to a golden crisp.
3. What to serve with chicken curry pie?
   Chicken curry pie pairs well with a fresh green salad, roasted vegetables, mashed potatoes, steamed rice, or garlic bread, balancing the rich and flavorful filling with light and refreshing sides.