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Chicken Curry Pot Pie

  • Author: by Mary
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 1x


  • 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


  1. 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.
  2. 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.
  3. While the chicken is baking, prepare the vegetables.
  4. 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.
  5. 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.
  6. 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.
  7. Season the sauce with salt & pepper, then add the shredded chicken.
  8. Turn the oven up to 375F at this point, and roll out the crust to slightly bigger than your pie pan.
  9. 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).
  10. Serve warm!