Curry Chicken Pot Pie is the ultimate comfort meal. This easy Curry Chicken Pot Pie 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, these Curry Chicken Pot Pies deliver on both taste and texture. The combination of rich spices, tender chicken, and a buttery crust makes this recipe a must-try.
In this article, I’ll take you through every step of the process, 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 the addition of 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
To make the perfect curry chicken pot pies, you’ll need a mix of fresh ingredients, aromatic spices, and pre-made puff pastry. 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 Curry Chicken Stew
Start by heating some oil in a pressure cooker. Add the cleaned chicken thighs and let them cook for a couple of minutes. If you prefer a boneless option, you can use skinless, boneless 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 in half the water and half the chicken broth to control the sodium levels while still 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.
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, making sure there are no bones 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 coats the chicken and vegetables perfectly. 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 about 1 to 1.5 scoops of the curry chicken 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 properly. 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 preheated 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 Curry Chicken Pot Pie
- Not sealing the pie properly – If the edges are not sealed well, the filling may spill out during baking. Use your fingers or a fork to press the edges down.
- Skipping the egg wash – The egg wash is what gives the crust its beautiful golden-brown finish. Don’t skip this step!
- Overloading the filling – Too much filling can cause the pie to overflow while baking. Stick to 1 to 1.5 scoops per pie.
- Not preheating the oven – A cold oven can cause the pastry to bake unevenly. Always preheat before baking.
- 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 Pies, 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
- 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. - 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. - 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.
Curry chicken pot pie
Equipment
- Pressure Cooker – For cooking the curry chicken stew quickly and making the chicken tender.
- Mixing Bowls: – For shredding the chicken and mixing the filling.
- Cutting Board & Knife – For chopping vegetables and preparing ingredients.
- Rolling Pin – To roll out the puff pastry or pie crust.
- Pot Pie Holders / Baking Dish – For assembling and baking the pot pies.
- Pastry Brush – To apply the egg wash for a golden crust.
- Fork or Tongs – For shredding the chicken after cooking.
- Oven – To bake the pot pies to a crispy, golden finish.
Ingredients
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 tablespoon turmeric powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 Sazón seasoning packet
- 2 tablespoons 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
- Accent seasoning (optional, for extra flavor)
For the Pot Pie Crust:
- 2 packages puff pastry or pie crust
- 1 egg, whisked (for egg wash)
Instructions
- Prepare the Filling – Heat oil in a pressure cooker, add cleaned chicken thighs, and lightly brown them. Stir in diced onions, carrots, and potatoes, followed by curry powder, turmeric, garlic powder, onion powder, smoked paprika, Sazón seasoning, bouillon cube, salt, and pepper. Add water and chicken broth, mix well, and pressure cook on high for 25-30 minutes.
- Shred the Chicken – Release the pressure, remove the chicken thighs, shred the meat, and discard the bones. Return the shredded chicken to the pot, stir in cream of chicken soup, and mix until creamy and thick.
- Assemble the Pot Pies – Preheat oven to 400°F (200°C). Roll out puff pastry or pie crust and place a layer in pot pie molds. Fill each with 1 to 1.5 scoops of curry chicken filling. Cover with a top layer of pastry, seal the edges, and brush with egg wash.
- Bake to Perfection – Bake for 20-22 minutes until the crust is golden brown and crispy. Let cool slightly before serving.
WP Recipe Maker #7204remove
Curry chicken pot pie Curry Chicken Pot Pie is a rich and creamy dish filled with tender chicken, vegetables, and flavorful curry sauce, all wrapped in a flaky, golden crust. It’s a perfect blend of warmth, spice, and comfort in every bite. Course: Main Course Cuisine: American Prep Time: 15m Cook Time: 30m Total Time: 50m Resting Time: 5m Servings: 5 servings – Pressure Cooker – Mixing Bowls: – Cutting Board & Knife – Rolling Pin – Pot Pie Holders / Baking Dish – Pastry Brush – Fork or Tongs – Oven 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 tablespoon turmeric powder – 2 tablespoons garlic powder – 2 tablespoons onion powder – 1 Sazón seasoning packet – 2 tablespoons 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 – Accent seasoning (optional, for extra flavor) For the Pot Pie Crust: – 2 packages puff pastry or pie crust – 1 egg, whisked (for egg wash) 1) Prepare the Filling – Heat oil in a pressure cooker, add cleaned chicken thighs, and lightly brown them. Stir in diced onions, carrots, and potatoes, followed by curry powder, turmeric, garlic powder, onion powder, smoked paprika, Sazón seasoning, bouillon cube, salt, and pepper. Add water and chicken broth, mix well, and pressure cook on high for 25-30 minutes. 2) Shred the Chicken – Release the pressure, remove the chicken thighs, shred the meat, and discard the bones. Return the shredded chicken to the pot, stir in cream of chicken soup, and mix until creamy and thick. 3) Assemble the Pot Pies – Preheat oven to 400°F (200°C). Roll out puff pastry or pie crust and place a layer in pot pie molds. Fill each with 1 to 1.5 scoops of curry chicken filling. Cover with a top layer of pastry, seal the edges, and brush with egg wash. 4) Bake to Perfection – Bake for 20-22 minutes until the crust is golden brown and crispy. Let cool slightly before serving. calories 562