Indulge in the warmth and flavor of our homemade Curry Chicken Potpie. Tender chicken, a medley of veggies, and a creamy curry-infused sauce, all tucked beneath a golden pie crust. It’s comfort food with a twist, perfect for cozy family dinners. Try this comforting fusion dish tonight!
Curry Chicken Pot pie
This recipe creates a delightful Curry Chicken Potpie, combining tender chicken or turkey with a medley of vegetables in a creamy, curry-infused sauce, all enclosed in a golden, flaky pie crust. It's a comforting and flavorful dish that's perfect for any season.
Equipment
- large skillet
- Pie Dish
- Rolling Pin
- Cutting board and knife
- Measuring utensils
- Stirring Utensils
- Oven
- Fork
Ingredients
- 2 tablespoons of unsalted butter
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of curry powder
- ¼ teaspoon of salt
- 2 cups of cauliflower, chopped
- 1 cup of frozen peas and carrots
- ¼ cup of all-purpose flour
- ⅓ cup of heavy cream, divided
- 2 cups of low-sodium chicken broth
- 1 ½ cups of shredded cooked chicken or turkey
- 1 store-bought pie crust, thawed if frozen
Instructions
- Preheat your oven to the temperature specified on the pie crust package.
- In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat.
- Add the finely chopped onion and minced garlic to the skillet. Sauté them until they become soft and translucent, which should take about 2-3 minutes.
- Stir in the 1 teaspoon of curry powder and ¼ teaspoon of salt, making sure the spices coat the onion and garlic evenly. Continue to cook for another minute to toast the spices and release their flavors.
- Add the chopped cauliflower and frozen peas and carrots to the skillet. Stir them in with the spiced onion mixture and cook for an additional 2-3 minutes, allowing the vegetables to slightly soften.
- Sprinkle the ¼ cup of all-purpose flour over the vegetables and stir well, ensuring everything is coated with the flour. Cook for about 1-2 minutes to remove the raw taste of the flour.
- Slowly pour in ¼ cup of the heavy cream, stirring constantly until the mixture thickens. Gradually add the remaining heavy cream and the 2 cups of low-sodium chicken broth, continuing to stir. Allow the mixture to simmer and thicken for about 5 minutes.
- Stir in the shredded cooked chicken or turkey, ensuring it's evenly distributed throughout the filling.
- Roll out the store-bought pie crust and carefully place it over the top of your pie dish, sealing the edges by pressing with a fork. You may need to trim any excess crust.
- Cut a few slits in the top crust to allow steam to escape while baking.
- Place the pie in the preheated oven and bake according to the pie crust package instructions, typically around 25-30 minutes or until the crust is golden brown and the filling is bubbly.
- Remove the Curry Chicken Potpie from the oven and let it cool for a few minutes before serving.
Notes
Enjoy your delicious homemade potpie!
Nutrition
Calories: 517kcal | Protein: 24g | Fat: 29g | Polyunsaturated Fat: 42g
