The Chew: Curry Chicken Pot Pie Recipe

The Chew: Curry Chicken Pot Pie

The hosts of The Chew were talking about essentials, and for Carla Hall, biscuits are absolutely essential! She was excited to transform a typical chicken pot pie into a Curry Chicken Pot Pie! Carla found a couple ways to not only make this dish easier, but a lot tastier as well. She used a rotisserie chicken to save on time, and then rolled out puff pastry with a few extra ingredients as the crust. Michael Symon described this recipe as a cross between a soup and a pie, and the curry spice blend ensures an explosion of flavor with every bite.

To get this incredible recipe, click next page.

The Chew: Curry Chicken Pot Pie Recipe Ingredients

For the Curry Chicken Filling:

• 2 medium yellow onions – 1/2-inch dice
• 1 large russet potato – peeled, 1/2-inch dice
• 3 tbsp fresh ginger – peeled, minced
• 1 tbsp coriander
• 5 C low-sodium broth
• 1 store-bought rotisserie chicken – shredded
• kosher salt and freshly ground black pepper
• 3 tbsp extra-virgin olive oil
• 3 medium carrots – sliced into 1/2-inch moons
• 3 cloves garlic – minced
• 2 tbsp Madras curry powder
• 1/3 C all-purpose flour
• 1 can coconut milk (13.5 oz)
• 2 C frozen peas – thawed

For the Puff Pastry Crust:

• 2 tbsp unsalted butter – melted
• 1 tsp cumin
• 1 tsp kosher salt
• 1 sheet puff pastry dough
• 1 tsp mustard seeds
• 1/2 tsp coriander – ground

The Chew: Curry Chicken Pot Pie Recipe Directions

1. Preheat oven to 375 degrees

For the Curry Chicken Filling:

1. In a deep cast iron skillet, heat olive oil over medium heat, then add carrots, onions, garlic, potatoes, and ginger
2. Saute until softened, about 5-7 minutes
3. Add the coriander, curry powder, and flour to coat the veggies
4. Slowly pour the chicken broth over the veggies then bring to a boil
5. Once the broth begins to boil, lower to a simmer
6. Stir in the chicken, coconut milk, and peas
7. Season with salt and pepper, then remove from the heat and set aside

For the Puff Pastry Crust:

1. Flour a work surface, then roll out the puff pastry dough until it’s big enough to fit the cast iron skillet
2. Put on top of the curry chicken filling, then crimp the edges
3. Brush the top with melted butter, then add a dash of the spice mixture
4. Put in the oven and bake for 15-20 minutes, until golden brown