Curry Chicken Pot Pie

Name: Curry Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Main Dish, Chicken, Comfort Food
Ingredients: 2 tbsp unsalted butter; 1 piece small onion; 3 clove garlic; 1 tsp curry powder; 0.5 tsp kosher salt; 0.25 tsp crushed red pepper flakes; 2 cup chopped cauliflower; 1 cup frozen peas and carrots; 0.25 cup all-purpose flour; 0.33 cup heavy cream; 2 cup low-sodium chicken broth; 1.5 cup shredded cooked chicken or turkey; 1 piece store-bought pie crust

A lighter and bolder take on the traditional pot pie featuring cauliflower, curry spices, and a flaky crust. It's a comforting dish with a surprising twist that's easy to prepare.

By Simon Leber

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 4

Tags: Main Dish, Chicken, Comfort Food, Easy, Dinner, Winter

Ingredients

2 tbsp unsalted butter
1 piece small onion
3 clove garlic
1 tsp curry powder
0.5 tsp kosher salt
0.25 tsp crushed red pepper flakes
2 cup chopped cauliflower
1 cup frozen peas and carrots
0.25 cup all-purpose flour
0.33 cup heavy cream
2 cup low-sodium chicken broth
1.5 cup shredded cooked chicken or turkey
1 piece store-bought pie crust

Instructions

1. **Preheat Oven:** Preheat oven to 400ºF. If your oven runs cool or the crust isn't browning, you may increase this to 425ºF.
2. **Sauté Aromatics:** Melt butter in a medium saucepan over medium-low heat. Add onion and cook until softened (about 4-5 minutes). Add garlic, curry powder, and salt; cook for 1 minute.
3. **Add Vegetables:** Stir in the cauliflower and frozen peas and carrots. Sprinkle the flour over the vegetables and stir to coat thoroughly.
4. **Simmer Filling:** Reserve 1 tablespoon of the heavy cream for brushing. Stir the remaining cream, chicken broth, red pepper flakes, and shredded chicken into the pan. Cook, stirring often, until the mixture thickens (about 3-5 minutes). Taste and adjust seasoning.
5. **Cool Filling:** Transfer the mixture to a 9-inch deep-dish pie pan. Refrigerate for about 10 minutes, stirring occasionally, to cool slightly so the crust doesn't melt upon contact.
6. **Assemble:** Spread the filling evenly. Lay the pie crust over the top, crimp the edges with a fork, and cut a few slits in the center for steam to escape.
7. **Glaze:** Lightly brush the top with the reserved 1 tablespoon of cream, avoiding the very edges to prevent over-browning.
8. **Bake:** Bake for 30 to 40 minutes (or 25-30 minutes if at 425ºF) until the crust is light golden brown and the filling is bubbling. Start checking at the 25-minute mark.
9. **Rest:** Let the pie cool for 5-10 minutes before serving to allow the sauce to set.

Nutrition per serving

485 kcal
22 g protein
28 g fat
36 g carbs