Curried Chicken Pot Pie Recipe

Name: Curried Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon fine salt; 8 tablespoons (1 stick) unsalted butter, cut into small pieces; 2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces; 3 tablespoons unsalted butter; 1 medium onion, chopped; 2 medium red-skinned potatoes, (about 8 ounces), cut into 1/2-inch dice; 2 carrots, diced; 3 tablespoons all-purpose flour; 2 teaspoons curry powder; 2 cups reduced-sodium chicken broth; 1 cup cooked or thawed frozen green peas; 1/4 cup golden raisins; Kosher salt and freshly ground pepper; 1 large egg yolk, beaten; 2 tablespoons heavy cream

Servings: persons

1 1/2 cups all-purpose flour
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces
3 tablespoons unsalted butter
1 medium onion, chopped
2 medium red-skinned potatoes, (about 8 ounces), cut into 1/2-inch dice
2 carrots, diced
3 tablespoons all-purpose flour
2 teaspoons curry powder
2 cups reduced-sodium chicken broth
1 cup cooked or thawed frozen green peas
1/4 cup golden raisins
Kosher salt and freshly ground pepper
1 large egg yolk, beaten
2 tablespoons heavy cream

1
1.
2
To make the crust: Pulse the flour and salt in a food processor briefly.
3
Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter.
4
Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade.
5
Remove the blade and bring the dough together by hand.
6
Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
7
2.
8
To prepare the filling: Season the chicken with salt and pepper.
9
Melt the butter in a large skillet over medium-high heat.
10
Add the onion and cook, stirring, until translucent, about 2 minutes.
11
Stir in the potatoes and carrots and cook stirring often, for about 5 minutes.
12
Add the flour and curry powder and cook 1 minute longer.
13
Pour in the broth, increase the heat to high and bring to a boil.
14
Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes.
15
Stir in the chicken and cook just until the chicken is firm, about 2 minutes.
16
Add the peas and raisins.
17
Season with salt and pepper.
18
Pour into a 10-inch wide deep-dish pie plate.
19
Cool slightly before proceeding.
20
3.
21
Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish.
22
Roll the crust around the rolling pin and unroll it over the top of the baking dish.
23
Pinch the edges to form a smooth edge, pressing against the inside of the rim.
24
Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape.
25
Stir the egg yolk and cream to blend and gently brush over the pastry to glaze.
26
(The dish can be prepared up to 2 days to this point, covered and refrigerated.)
27
4.
28
Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes.
29
Let rest for 5 minutes before serving.
30
Calories: 744
31
Total Fat: 38 grams
32
Saturated Fat: 23 grams
33
Total Carbohydrate: 69 grams
34
Protein: 33 grams
35
Sodium: 576 milligrams
36
Cholesterol: 196 milligrams
37
Fiber: 6 grams

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 teaspoon fine salt, 8 tablespoons (1 stick) unsalted butter, cut into small pieces, 2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces, and more.

Yes, Curried Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Curried Chicken Pot Pie

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