Chicken Curry Pot Pie
Published 2/16/2025
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This Chicken Curry Pot Pie is a perfect dish for the cooler weather! It’s filled with hearty vegetables and flavorful curry spices and topped with a store-bought puff pastry crust to keep things simple. It’s a delightful alternative flavor profile from a classic pot pie.
We’ve made a Chicken Pot Pie Skillet, a Leftover Turkey Pot Pie, and even an Easy Chili Pot Pie, but this curry pot pie is a new favorite in our kitchen. Think of the delicious warm spices of a traditional curry dish baked into a flaky crust with creamy potatoes and veggies. Even my toddlers gobble this one up 🥰
A pot pie may seem like an adventurous feat… because it kind of is. BUT don’t worry — the store-bought crust definitely simplifies things. Plus, we’ve broken it down for you in easy steps, and you’ll have a lot of fun cooking this bad boy.
Elements of Our Curry Pot Pie
For the Filling
- Chicken: We used chicken thighs, but you can also use chicken breasts.
- Curry flavors: Curry powder is the star of the show here, but you’ll also need garlic, fresh lemon juice, and a little bit of hot sauce (we ❤️ Franks!).
- Veggies: We’re using a combination of creamy Yukon gold potatoes, carrots, onions and frozen peas.
- Milk + butter: Helps thicken the filling and adds a creamy, rich texture.
For the Crust
- Store-bought puff pastry: No need to overcomplicate things here! A store-bought crust saves time and effort, but feel free to make your own pastry from scratch if you’re feeling super ambitious!
What kind of puff pastry should I use for this recipe?
We recommend using store-bought puff pastry for its flaky, buttery texture that tastes so dang good paired with curry. You can find them in the frozen food section at most grocers. You can also use a pie crust for this recipe.
swap or add veggies
You can use a mixture of different vegetables for this recipe! Here are a few ideas that would pair nicely with curry flavors:
- Broccoli
- Sweet potatoes
- Bell peppers
- Mushrooms
- Zucchini
Chicken Curry Pot Pie Recipe
Ingredients
Chicken
- 1 lb. boneless skinless chicken thighs
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
Filling
- 1 lb. Yukon gold potatoes, cubed
- 1.5 tablespoons olive oil
- ½ large white onion, minced
- 1.5 cups minced carrots
- 1.5 teaspoons sea salt, separated
- 3 cloves garlic, minced
- 1 cup frozen peas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups 2 % milk, + 3 tablespoons
- 1 tablespoon curry powder
- 2 tablespoons fresh lemon juice
- 2 teaspoons hot sauce, we used Franks
Other Ingredients
- 1 sheet store-bought puff pastry
Instructions
- Prepare the chicken thighs by seasoning them with curry powder, sea salt, ground ginger, and black pepper.
- Cook the chicken thighs in the air fryer at 380ºF for 10 minutes or bake them in the oven at 400ºF for 20-25 minutes. Remove and shred the chicken. Set aside.
- Add the potatoes to a large pot of salted water and bring the water to a boil over medium/high heat. Boil the potatoes until they are par-boiled or just barely fork-tender. You want them to be cooked but not mushy.
- Run the potatoes under cold water to keep them from cooking.
- Preheat the oven to 375ºF and grease a 9-inch pie pan.
- Heat olive oil in a large pot over medium/high heat. Add onion, carrots, and ½ teaspoon of salt. Saute for 3-4 minutes and then add the garlic. Cook for another 2-3 minutes. Add the peas and toss.
- Turn the heat down to medium heat and add the butter. When the butter is melted, add the flour. Stir the ingredients together. A paste should form. Cook for about 1 minute.
- Slowly add 1.5 cups of milk to the pot and stir as it thickens.
- Remove the pot from the heat, add the curry powder, lemon juice, and hot sauce to the pot, and stir. Add the shredded chicken and the potatoes and toss. Make sure all of the vegetables are coated in sauce. Add the remaining milk and stir. Transfer the mixture to the pie pan.
- On a clean, floured surface, roll out the puff pastry large enough to fit over the pie pan.
- Cover the pan with the puff pastry and pinch the edges so no sauce leaks. Score the top of the puff pastry.
- Brush the top of the pie with egg wash, transfer to the oven, and bake for 40-50 minutes or until the top of the pie is golden brown.
Tips & Notes
- You can use puff pastry or pie crust for this recipe.
- You can use a mixture of different vegetables for this recipe.
- We used chicken thighs, but you can also use chicken breasts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Storage Directions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the pot pie on a baking sheet and bake at 375ºF for 15-20 minutes or until heated through.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
