easy chicken curry pot pie
Prep time
Cook time
Total time
This East-meets-West version of an American classic is a good dinner for a cold winter's night.
Serves: 8
  • ½ medium onion, finely chopped
  • 1 tablespoon curry powder
  • 1 clove garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 cup baby carrots, chopped
  • ½ cup fresh or frozen baby peas
  • 5 red potatoes, peeled and chopped
  • 1½ cups plus ½ cup chicken stock
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
  • Coarse salt and freshly ground pepper
  • 5 teaspoons cornstarch whisked with 2 tablespoons water
  • ½ cup coconut milk
  • 1 package (14 ounces) puff pastry, cut into four 4¼-inch squares
  • 1 large egg, lightly beaten and mixed with 1 tablespoon water
  1. Preheat oven to 425 degrees. Grease the insides of 8 ramekins with unsalted butter and place on a baking sheet.
  2. Cook onion, garlic and curry powder in olive oil in a large pot over medium heat until onion is soft and fragrant (about 5-6 minutes).
  3. Add chopped carrot and potato into the pot and cook until soft, stirring frequently (it should take about 10 minutes). Add ½ cup of the broth and bring to a boil. Add the chicken and cook for a few more minutes, simmering. Season with salt and pepper and then add the cornstarch "slurry" (water + cornstarch) along with the coconut milk. Bring to a simmer and cook until the mixture is thick, about 5 minutes more. Remove mixture from heat and let cool slightly.
  4. Divide mixture among the ramekins and top with the puff pastry squares. Brush the tops of the pastry with the egg, then carefully cut a slit in the center of each pastry square to let steam escape while the pies bake.
  5. Bake in the oven for 12-14 minutes until the puff pastry is puffed and golden. Remove from the oven and let cool on a wire rack slightly; serve.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/10/easy-chicken-curry-pot-pie.html