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  • Writer's pictureAvni R.

Curry Chicken Pot Pie

Updated: Mar 27, 2020

Growing up, one of my favorite frozen meals was chicken pot pie. Obviously knowing better now, Banquet pot pie is not the way to go, lol! But I love the buttery, flaky pie’s soo good. I could just eat the crust alone!

I went to a restaurant recently and they had chicken pot pie on their menu so I got excited to order a “real” pot pie since all I’ve really had are frozen ones. It was more than lacking. It was bland and just not what I was looking for.

It’s really disappointing when you’re craving a certain flavor and taste and texture and it’s a miss on all accounts. So I thought, I had to take my own twist on one of my favorite childhood meals.

I bring you Curry Chicken Pot Pie! The filling is pretty simple to make and I used Pillsbury pie crust to make life even easier. I’m not great at doughs so I thought I’d leave it to the pros this time. Pillsbury’s crust is pretty good and no, this is not an ad! Just what I found and used in the grocery store. If you guys know of any better ones then let me know!

This filling takes a twist on your basic pot pie, the curry seasoning just goes so well together with the pie, it almost tastes like a Caribbean patty.

It’s finally starting to cool down around here in LA, so it felt like the right time for a warm, hearty pie. Can’t wait for you guys to try this one! Please tag me @thecurriedcook so I can see your recreations! Enjoy!


Curry Chicken Pot Pie


  • 1 lb. chicken breast

  • 1 tsp curry powder

  • 1 tsp garlic, minced

  • 1/2 tsp salt

  • 1 cup water

  • 2 tbsp butter

  • 2 tbsp oil

  • 1 medium yellow onion, finely diced

  • 2 carrots, diced

  • 1 medium russet potato, diced

  • 1 tbsp garlic, minced

  • 1 tbsp + 1.5 tsp curry powder

  • 1 tsp salt (adjust to taste)

  • 2 tbsp all-purpose flour

  • 2 cups chicken broth

  • 1/3 cup green peas

  • 1/4 cup cilantro, chopped

  • 2 packs Pillsbury pie crust


1. Preheat oven to 425°F.

2. Place chicken in instant pot with curry powder, garlic, salt and water. Mix well and close lid. Place vent to sealing and pressure cook on high for 10 min and naturally release pressure.

3. Remove chicken from instead pot and place on a plate. Using two forks, shred the chicken. It should be tender and pull apart easily. Set aside.

4. In a heavy bottomed pot over medium heat, melt the butter and oil together. Once hot, add onions and sauté until translucent. Then add carrots, potatoes and garlic. Mix well then add curry powder and salt. Sauté for 2-3 minutes then add flour. Sauté for another 2 minutes, until flour is incorporated and slightly toasted. Now, slowly whisk in chicken broth a little at a time.

5. Bring to a simmer, then add shredded chicken and peas. Bring heat to low, close lid and simmer for 10-15 minutes for the flavors to marry. Open lid and toss in cilantro. Mix, remove from heat and let cool. The mixture will thicken.

6. In an 8-in round pie tray, unroll one of the pie crust sheets and press down the edges. If it laps over the edge then trim off the excess. Scoop filling into pie crust until level with the rim. Lay the remaining pie crust sure over the mixture and seal edges with a fork. Cut in the middle of the pie.

7. Bake for a total of 40 minutes. Halfway through, remove pie from oven and wrap crust edges with foil to prevent overcooking.

8. Remove from oven and let stand for 5 minutes before serving. Enjoy hot! You can garnish with hot sauce if you like.

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