Curry Chicken Pot Pie
Curry chicken pot pie brings the warmth of Caribbean spice to classic comfort food. Tender chicken thighs simmer in a fragrant curry gravy with coconut cream, fresh herbs, and a hint of Scotch bonnet heat. Wrapped in golden, flaky puff pastry, it’s hearty, aromatic, and rich with layers of flavor — a perfect cozy, budget-friendly meal for when you want something both bold and comforting.
Tasty Team
Total Time
3 hr 5 min
3 hr 5 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 10 min
1 hr 10 min
Total Time
3 hr 5 min
3 hr 5 min
Prep Time
30 minutes
30 min
Cook Time
1 hr 10 min
1 hr 10 min
Ingredients
for 6 servings
- 2 lb boneless, skinless chicken thighs
- 2 tablespoons vegetable oil, divided
- 1 tablespoon all-purpose seasoning
- 1 teaspoon ginger paste
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 chicken bouillon cube, crushed
- 2 tablespoons Caribbean curry powder, divided
- 4 garlic cloves, minced, divided
- ½ medium yellow onion, diced
- 2 scallions, finely chopped
- ½ scotch bonnet pepper, (optional), seeds removed, sliced
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 medium yukon gold potato, peeled and cut into small cubes
- 1 carrot, cut into rounds
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 cup heavy coconut cream
- ½ cup whole milk
- 2 frozen puff pastry sheets, thawed
- 1 large egg
- 1 teaspoon water
Preparation
- Coat the chicken evenly with 1 tablespoon of the oil. Sprinkle evenly with the all-purpose seasoning, ginger paste, seasoned salt, black pepper, allspice, cloves, chicken bouillon, 1 tablespoon of the curry powder, and 2 of the minced garlic cloves. Place the chicken in the refrigerator, and let marinate for at least 1 hour or up to 12 hours.
- Remove the chicken from the refrigerator, and let it stand at room temperature for 15–30 minutes.
- Heat a large pan or skillet over medium-high until hot. Add the remaining 1 tablespoon oil. Add the chicken, and cook for 5 minutes on each side. Remove the chicken from the pan, and set aside. Do not wipe the pan clean.
- Reduce the heat under the pan to medium. Add the onion, scallions, Scotch bonnet pepper, and remaining 2 minced garlic cloves. Cook, stirring often and using a wooden spoon or a sturdy rubber spatula to scrape the browned bits from the bottom of the pan, for 1 minute. If needed, add 1 tablespoon of the chicken broth to help release the browned bits.
- Add the remaining 1 tablespoon curry powder to the onion mixture in the pan. Cook over medium heat, stirring constantly, for about 1 minute, or until a thick paste forms. Add the butter to the mixture in the pan, and let it melt. Stir in the flour. Cook, stirring constantly, for about 1 minute, or until well incorporated.
- Pour the broth into the mixture in the pan, stirring constantly to ensure the flour does not form lumps (with the exception of the sautéed aromatics, the curry gravy should be smooth). Add the potato, carrot, celery, thyme, rosemary, and oregano. Stir to thoroughly coat the vegetables in the gravy. Stir in the coconut cream and milk.
- Reduce the heat under the pan to medium-low. Cover the pan, and let the mixture simmer for about 15 minutes, or until the potato and carrot are fork-tender and the gravy thickens. Meanwhile, preheat the oven to 400°F (200°C).
- Roll out the pastry sheets on a clean work surface. Place 1 pastry sheet in the bottom of a 10-inch pie dish, making sure that it covers the bottom and sides of the dish. Spoon the curry chicken filling into the dish. Top with the second pastry sheet. Pinch the edges of the pastry sheets together. Using a fork, seal the edges all the way around the perimeter.
- Whisk together the egg and water in a small bowl to make an egg wash. Brush the visible crust of the pot pie with the egg wash. Cut 4 slits in the top center of the crust to vent.
- Bake on the middle oven rack for about 30 minutes, or until golden brown. Remove from the oven, and let rest for 10–15 minutes. Cut and serve.
- Enjoy!
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