American
Curry Chicken Pot Pie
A flaky puff-pastry pot pie filled with chicken and vegetables in a gently spiced curry cream sauce.
6 servings · 30 minutes prep · 50 minutes cook
Ingredients
Chicken curry filling
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 1 1/4 tsp kosher salt, divided
- 1 tbsp curry powder
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 3 cups cooked chicken, cut into bite-size pieces
- 1 cup frozen peas
- 2 tsp fresh lemon juice
Pastry
- 1 sheet all-butter puff pastry, thawed but cold
- 1 large egg
- 1 tbsp water
Directions
Make the filling
- Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, celery, and half the salt. Cook until the onion is translucent and the carrots begin to soften, about 8 minutes.
- Stir in the curry powder for 30 seconds, then add the flour and cook, stirring, for 2 minutes. Gradually whisk in the stock and cream. Simmer until thick enough to coat a spoon, about 5 minutes.
- Fold in the chicken and peas. Simmer for 2 minutes, remove from the heat, and stir in the lemon juice. Taste with the remaining salt. Transfer to a deep 2.5- to 3-quart baking dish and cool for 15 minutes.
Top and bake
- Heat the oven to 400°F (205°C). Roll the pastry just large enough to overhang the baking dish by 1/2 inch. Whisk the egg with the water.
- Brush the rim with egg wash, lay the pastry over the filling, trim and crimp the edge, and cut four steam vents. Brush the top lightly with egg wash.
- Bake on a rimmed sheet pan until deeply golden and bubbling at the vents, 25 to 30 minutes. Rest for 10 minutes before serving.
