When my daughters were little, there was a movie out in the theaters called Chicken Run. They couldn’t wait to see it.
This animated film is about a band of chickens who recruit a savvy rooster to help them escape death, when the owners of the farm where they live decide to sell classic chicken pot pie instead of eggs.
Luckily, my kids thought the movie was hilarious, and the plot did not dissuade them from requesting pot pie for dinner that evening!
Since we were out for the day, we had to settle for takeout. But the kids and I prefer making this dish, as well as countless other comfort food classics like turkey meatloaf, at home.
They really look forward to nights when we have a lot of chicken or turkey leftovers, like when I roast a whole bird for dinner, because they know I will make this recipe the next day.
Over the years, I have experimented with different ingredients. I usually just choose from whatever vegetables I have on hand like potatoes, onions, carrots, and peas. And I’ve had fun switching up the cooking method, as well. Last time, I made Foodal’s slow cooker version!
This time around, I really wanted to have some fun with the flavors.
Curry powder is a popular mixed spice, and my family loves it. We even make our own homemade version! We like to add it to stir-fry and chicken salad. But mixing a couple tablespoons of it into this savory filling for subtle heat and tons of flavor is definitely our all-time favorite way to use it.
I prefer to use a traditional pie dough with plenty of butter to get that light and flaky crust. I’ve also made this recipe as a casserole and dropped unbaked biscuit dough on top before baking for an even heartier meal.
Give this delicious update a try! Here’s how:
The Recipe
| Servings | Prep Time |
| 8 servings | 30 minutes |
| Cook Time | Passive Time |
| 45 minutes | 20 minutes |
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Looking for a tasty way to use leftover chicken or turkey? Try our hearty pot pie recipe that has a big dash of curry spices added to the savory filling.
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- 2 cups all purpose flour plus extra for dusting
- 1 teaspoon salt
- 8 ounces unsalted butter (2 sticks) cut into cubes
- 1/2 cup cold water
- 4 tablespoons unsalted butter (1/2 stick)
- 1 large yellow onion chopped
- 2 large russet potatoes peeled and roughly chopped
- 1 1/2 cups roughly chopped carrots about 3 medium carrots
- 3 garlic cloves minced
- 2 tablespoons curry powder
- 2 cups roughly chopped cooked chicken or cooked turkey
- 1 1/2 cups chicken broth
- 1 1/2 cups roughly chopped mushrooms
- 1 cup green peas
- 1 teaspoon salt
- 1/2 teaspoon Freshly ground black pepper
- 2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 1 large egg*
- 1 tablespoon water
- Combine the flour, salt, and butter in a large mixing bowl.
- Cut and mix the butter into the flour with a pastry cutter until the mixture has a crumbly appearance.
- Stir in the water, 1 tablespoon at a time, until a uniform dough forms, and you can still see a few chunks of butter. You may not need to use all of the water. Do not overmix.
- Set in the fridge to chill while preparing the filling.
- Heat the butter in a large, deep skillet over medium heat. Add the onion, potatoes, carrots, garlic, and curry powder. Cook for about 5 minutes.
- Add the chicken, broth, mushrooms, peas, salt, and pepper. Bring to a boil, then simmer for 10 minutes, stirring occasionally.
- In a small bowl, combine the cornstarch and water to create a slurry. Mix into the filling and cook for another minute or two, until the liquid thickens. Remove from the heat and let cool slightly.
- Preheat the oven to 400°F. While the filling is cooling, set out a 9-inch deep dish pie pan.
- Remove the pie dough from the fridge and place on a well-floured surface. Divide it equally in half, and roll out one half to 1/8-inch thickness using a rolling pin. Measure it to fit the base of the pie pan, being sure there is a little excess around the edges. Carefully transfer it to the bottom of the pie pan, pressing gently down on the bottom and around the sides, leaving the overhang. Place it back in the refrigerator for about 10-15 minutes, until cold and firm.
- Remove the pan from the refrigerator. Spoon all of the filling into it.
- Roll out the remaining dough to 1/8-inch thickness. Measure it to fit the top of the pan, with a little excess around the edges. Gently place it over the filling. Fold the overhang underneath itself, and crimp the edges with your fingers or a fork. Cut a few slits in the top of the dough.
- In a small bowl, whisk together the egg and water for the egg wash. Generously brush the egg wash over the top of the pie crust.
- Bake for 30-40 minutes, or until the top is golden brown and the filling is bubbling underneath the slits. Remove from the oven and let cool for at least 10 minutes before serving.
Nutritional Information*
Cooking by the Numbers…
Step 1 – Make the Dough
In a large mixing bowl, combine the all purpose flour, salt, and butter.
Using a pastry cutter or your hands, cut and mix the butter into the flour until the mixture has a crumbly appearance.
Stir in the water, 1 tablespoon at a time, until a uniform dough forms, with chunks of butter still visible in the dough. You may not need to use all of the water. To keep the crust light and flaky, do not overmix.
Cover and set in the fridge to chill while preparing the filling.
Step 2 – Prep the Ingredients for the Filling
Peel the potatoes and carrots. Using a sharp chef’s knife and sturdy cutting board, roughly chop the potatoes, carrots, onion, mushrooms, and chicken. Mince the garlic.
While fresh is best, feel free to use frozen or canned peas, carrots, and mushrooms in a pinch!
Measure the butter, curry powder, green peas, stock, salt, pepper, cornstarch, and water.
Step 3 – Cook the Filling
In a large, deep skillet, heat the butter until melted. Add the onions, potatoes, carrots, garlic, and curry powder. Cook for about 5 minutes to soften the vegetables.
Mix in the chicken, broth or stock, mushrooms, peas, salt, and pepper. Freshly ground salt and pepper would be best! Bring to a boil and simmer for 10 minutes, stirring occasionally.
Step 4 – Add the Slurry
In a small bowl, whisk together the cornstarch and water. Stir it into the filling and cook for just another minute or two, until the liquid starts to thicken.
Remove from heat and let cool slightly while preparing the next step.
Step 5 – Assemble the Bottom Crust
Preheat the oven to 400°F. Set out a 9-inch deep dish pie pan.
Remove the pie dough from the fridge and place on a well-floured surface. Divide it equally in half, and roll out one half to 1/8-inch thickness using a rolling pin.
Roll it out until it will fit the base of the pie pan, being sure there is a little excess around the edges. Carefully transfer it to the bottom of the pan, pressing gently down on the bottom and around the sides, leaving the overhanging dough in place.
Put it back in the refrigerator for about 10 to 15 minutes, until cold and firm.
Add the slightly cooled filling to the pie shell and spread it evenly over the bottom crust.
Step 6 – Assemble the Top Crust
Roll out the remaining dough to 1/8-inch thickness to fit over the top of the pan, with a little excess around the edges. Place on top of the filling.
Press the bottom and top overhang together, and fold the excess around the edges of the pan underneath itself. Crimp the edges with your fingers or a fork. Cut a few slits in top of the dough to allow the steam to escape while it is baking.
Whisk together the egg and water for the egg wash, and generously brush the top of the crust with it, brushing around the slits to avoid sealing them.
Step 7 – Bake and Serve
Bake for 30 to 40 minutes, or until the top is golden brown and the filling is bubbling beneath the slits.
Remove from the oven, and let cool for 10 minutes before serving in large slices. Enjoy!
A Spiced Update on a Classic Comfort Food Dish
My family is always in the mood for a comfort food classic like this dish, especially when I mix things up with the tasty addition of a warming curry powder.
It’s the best meal when you want a wholesome, hearty dinner that will leave you feeling full and satisfied. And you’ll be looking forward to eating these leftovers!
Daunted by the crust? Don’t be! Perfect your pie game with our helpful guide on preparing the flakiest crust.
And if you’re hungry for more curry recipes after you make this one, give our Indian lamb curry and pumpkin curry recipes a taste.
How do you like to update traditional meals? What are some unique ingredients you like to add to change the flavor? Let us know by posting a comment below.
Don’t forget to Pin It!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published June 24th, 2015. Last updated: March 7, 2021 at 13:39 pm. Additional writing and editing by Nikki Cervone.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.
Ooh chicken curry pie is something new to me yet I’m already in love with the idea! Curry is an all time favorite of mine so incorporating it in a pie would be amazing. I think I’m the only one who would enjoy this at home since my family doesn’t share the same thoughts when it comes to curry but that’s totally fine. More for me then!
I have heard of Chicken Pot Pie before (of course; who hasn’t!) but I’ve never actually tried any sort of it myself. This recipe sounds absolutely scrumptious, though I’d probably replace a few of the veggie ingredients for veggies that I personally prefer. I wonder how the recipe would taste with spinach or chopped up asparagus. If anyone who has tried this recipe themselves happens to see this, I’d love to get some sort of opinion on that! Would those choices of veggies blend well with the recipe, or throw it off?
This looks delicious and I can do it with tofu or sietan. I like curry too and the part about the biscuits on top sounds sooooo good. Mushrooms and peas just really makes it special. I am surprised not to see any other seasoning than curry. Thanks for the great idea.
Looks fantastic. I have a question: how many calories is in that? I would like to make it to my friends but my friend is on a diet so I really have to be careful.
I don’t know exactly what the calorie count for this recipe would be, but I would think it would be somewhere near 350 – 400 calories per serving.
Chicken curry pie – mmm, sounds delicious! I like the way you’ve slipped a fw extra veggies in there too – anything that helps me make my 5-a-day is always welcome!
Curry powder sounds like a wonderful addition to a pot pie. I’d love to try it with either chicken or a meat substitute. Next time I have a hankering for some comfort food, I’ll have to give this a shot!
Chicken pot pie has always been a family favorite, and this sounds like a great twist on something I already know will be a hit. I appreciate the fact that you’ve also mentioned that this can be made as a casserole, with rolls placed on top, because that is something I might tend to do on those weeknights when I don’t have time, but want a delicious and healthy home cooked meal.
What a nice twist to the traditional chicken pot pie. This is one of those dishes you can sneak vegetables into and kids tend to like it. I love eating the flaky crust of a chicken pot pie.
I didn’t try curry until I was well into adulthood. I’d heard the word a few times, but it just never made its way onto our dinner table. The most exotic ethnic dish my mother attempted was tacos! The first time I tasted it, and it just happened to be a chicken curry, I couldn’t believe what I was tasting! A whole new world of flavor and possibility opened up. I have a nice curried dish at least once every two months now. I really enjoy the flavors with naan bread, but I’m going to give this a try for sure. I’m interested to see how the texture of the crust turns out. I’ll keep you posted!
You really can’t go wrong with some homemade chicken pot pie! One of my favorites when I’m down in the dumps or even just a slightly meh day is upon me. It’s so comforting in more ways that can be described, and it is also so easy to prepare.
Chicken pot pies are one of my favorite dishes. I haven’t tried it with curry though. I love Indian food and specially the curry dishes. Adding curry to chicken pot pies is a very interesting twist to the dish. It’s definitely a must try! Thanks for the recipe.
Ah… I remember chicken run. A childhood favorite! As with me, however, it in no way takes away from my appreciation of a good chicken pot pie. I love how versatile it is… you just pick the fresh veggies you have on hand! I only recently had a pot pie that made me want to try it at home, and that was when my stepmom made us some hot chicken pot pie after a day of traipsing about out in the now. Never has a food warmed my belly so much. I’m excited to try it with curry! You wouldn’t expect those two foods to go together, but it is often from the unlikely marriage between two foods that a new and amazing comestible is born!
Hi Jennifer! I was just passing by to say thank you for such a wonderful recipe. My friends had an India themed party last week, I was looking through my recipes’ notebook and found your recipe. Your dish was something I wanted to try making, but kept procrastinating. Anyhow, I did a small variation to the recipe, and what I did was make the chicken pot pies in muffin and cupcake trays. Those mini chicken pot pies were a HUGE hit! Everyone was asking for more, and there weren’t any leftovers. The curry in the dish gave it some spunk and was totally different! Thanks again!
Oh wow. This is definitely an interesting take on chicken curry. I may end up having to try this. I love chicken curry, but never thought to make it into a pot pie. The great thing is, this seems really easy to make. Thank you for sharing this recipe. I have never tried to make pot pies either before, so this will be a first. Thank you again for sharing this recipe!
I’ve never tried curry before, although I’ve always wanted to. However, I’ve never made a conscious effort to try it. Seeing this recipe and the image of the pot pie, though, has made me change my mind! That pot pie both looks and sounds delicious, and as much as pot pies are skipped over and underrated nowadays — I think it deserves my attention! Thank you for posting this recipe with us.
This sounds delicious! My mom usually does chicken pie with some paprika and I love it so much – but I think I need to try to ask her to replace it with curry next time! Especially since I’m so into curry nowadays. I literally add it to every single dish I do, since it’s pretty mild and has a pretty vibrant taste. Nothing beats chicken with curry, am I right?