Let me just admit something straight off here: I’ve never made a pot pie before. I mean, clearly I’ve just made one, but BEFORE this one… NADA. I’m not sure if that’s normal, and no big deal, or a huge “who the heck am I and why haven’t I done this!?!” kind of moment. I’m going back and forth.
Either way, this is no ordinary chicken pot pie. I think maybe I’ve never made one before because I have kind of a bad connotation with them — like they’re never good? I have literally zero evidence to back that thang up. Oh boy, see what I did there? That’s a sign of being up too early and having way too much (DECAF, I SWEAR) coffee. Really though — I have no reason to *not* like pot pies. In fact, the one and only memory I have of eating one is a GOOD memory. Maybe because it was a curried chicken pot pie, kinda like this one. BOOM. I guess we’ve discovered the secret: CURRY IT. Can we make that a hashtag? Anytime someone complains or has a subpar experience, we’ll just tell them to #CURRYIT. Had a bad day at work? #curryit. Didn’t get to your appointment on time? #curryit. Dinner turned out gross? #curryit. Wait, that last one is for real though. Curry it!
Are ya sick of me yet? #dontanswerthat
Let me admit another thing: I did not love Indonesian food. It was okay, but not my favorite (hellooo Vietnam! Winner!). The one thing I *did* love, and knew would be reliably good every time I ordered it: curry. Chicken curry. SO DARN TASTY! Especially with enough salt.
This chicken curry pot pie is actually pretty easy to make. I was intimidated, but I can assure you it was not hard at all. Make the crust first — and OMG WE SHOULD TALK ABOUT THE CRUST! It was uh-mazing in the biggest way! — then cut all your veggies while the chicken bakes, stir-fry ’em up with some coconut milk and a bag of tricks. By ‘bag of tricks’ I really mean heaps of spices. HEAPS. Don’t skimp, people. Terrible cooking comes to those who skimp on spices. Just sayin’.
I made this in one big pie pan, but you could use a pretty casserole dish or make cute little individual servings! Please do that and show me! You can use our new #curryit hashtag on instagram! I’ll give you a million virtual high-fives and a lifetime of love! Make sure you adjust your baking time if you do that (LESS time).
Go throw this sucker together for dinner! You can do it! xoxoPrint
- For the Crust
- 3 cups AP flour
- 1 tsp salt
- 1 1/2 cups cold butter, cubed
- 1 egg, slightly beaten
- 6 Tbsp cold water
- For the Pie
- 2 lbs chicken breasts (4 breasts)
- salt & pepper
- 3 Tbsp butter
- 1 yellow onion, diced
- 2 Tbsp minced lemongrass
- 2 garlic cloves, minced
- 2 Tbsp yellow curry powder
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 3 large carrots, diced
- 3 celery stalks, diced
- 1/4 cup AP flour
- 1 can coconut milk
- 1.5 cups frozen peas
- 1 cup chicken broth
- To make the crust, whisk together the flour and salt. Cut in the cold butter, then mix in the egg and water until it all comes together. (Alternatively, do this all in the food processor). Turn out onto a counter and gently knead just a few times to bring it all together. Divide (makes two crusts!), shape into disks, and store in the fridge or freezer until ready to use.
- Preheat the oven to 350F. Rub the chicken breasts liberally with salt and pepper, then bake for 40 minutes (or until done all the way through). When they’re done and cooled enough, shred with two forks.
- While the chicken is baking, prepare the vegetables.
- In a large pan over medium heat, add the butter and onion. Cook for two minutes, or until beginning to soften, then add the lemongrass, garlic, and the spices. Mix well, cook for one minute, then add the carrots.
- After cooking the carrots for about five minutes, add the celery, and the flour. If you need to add more butter to get things lubricated, go for it.
- Mix well so the flour is spread out. Cook, stirring, for three minutes before adding the coconut milk, frozen peas, and chicken broth. Continue to stir, bring the mixture to a simmer, and let cook until the sauce has thickened substantially.
- Season the sauce with salt & pepper, then add the shredded chicken.
- Turn the oven up to 375F at this point, and roll out the crust to slightly bigger than your pie pan.
- Pour the veggie mixture into a normal pie pan, lay the crust over the top and gently press into the sides of the pan. Slit the top for ventilation, then bake for 50 minutes (or until the top is golden and insides are bubbling).
- Serve warm!