Easy Chicken Curry Pot Pie
I paired my midwest roots with warming curry to give this classic recipe a boost in flavor and coziness. The base ingredients are the same with some added oomph from curry paste and powder. Flakey biscuits are the finishing touch and make for easy assembly. If you’re looking for the classic, check out my homemade chicken pot pie with pie crusts!
Key Ingredients & Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- Butter: Make this dairy-free by using plant-based butter.
- Chicken: We used thighs, but skinless, boneless breasts would work too.
- Flour: Gluten-free flour will work in this recipe!
- Biscuits: use your favorite refrigerated store-bought biscuits, I always use Annie’s Biscuits. And if you’re into puff pastry topping, try our beef pot pie!
How To Make Curry Chicken Pot Pie
Step 1: Sauté garlic, onion, carrots, celery, and potatoes. Toss veggies in flour and slowly whisk in the broth and then coconut milk.
Step 2: Add in frozen peas, curry paste, seasonings, and chicken and let simmer.
Time Saver
Don’t want to mess with chopping up raw chicken? Use leftover chicken or rotisserie chicken instead. Give it all a good stir and skip the simmering time since the chicken is already cooked.
Step 3: Place biscuits on top of curry pot pie mixture.
Step 4: Bake in preheated oven for 30-35 minutes, let cool slightly, and enjoy.
What To Serve With Curry Chicken Pot Pie
Since curried chicken pot pie is a nice combo of veggies, protein, and carbohydrates, it really doesn’t need a bunch of sides. But since we always have room for dessert over here, I’d finish it all off with some no bake cookies or monster cookie magic bars.
Recipe FAQs
Yes! Make the pot pie filling (steps 1-4) and then pause. Store the filling in the fridge until you’re ready to assemble the biscuits on top for baking.
Simply omit the chicken and add in additional carrots, peas, and celery. Or try out this great veggie pot pie recipe!
Yes! Follow steps 1-4 in the recipe card, but don’t worry about simmering the mixture as the chicken is already cooked.
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Chicken Curry Pot Pie with Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Stovetop + Oven
- Cuisine: American
Description
Our flavorful Chicken Curry Pot Pie with Biscuits is a delicious dinner that is a fun twist on the classic chicken pot pie!
Ingredients
- 4 tablespoons butter, divided (regular or plant-based)
- 2 teaspoons garlic, minced
- 3/4 cup carrots, sliced and quartered
- 3/4 cup celery, sliced
- 1/2 cup yellow onion, diced
- 1/2 cup russet potato, small cubes
- 1/3 cup all-purpose flour (sub with gluten-free flour)
- 1 1/2 cups chicken broth
- 1 can coconut milk, fully mixed
- 1 pound boneless, skinless chicken thighs, raw & cut into bite-sized pieces
- 1 jar green curry paste
- 1/2 cup frozen peas
- 1 1/4 teaspoon kosher salt
- 1 teaspoon curry powder
- 1/8 teaspoon ground black pepper
- 16.3 oz can of refrigerated biscuits
Instructions
- Prep: Preheat the oven to 350 degrees F.
- Sauté Veggies: Bring a large cast iron skillet to a medium-high heat. Add 1 tablespoon butter to melt. Add garlic and move around until fragrant – about 30 seconds. Add the carrots, celery, onion, and potatoes. Sauté for 5-6 minutes.
- Add Flour + Broth: Put the remaining butter in the skillet to melt; toss to coat the veggies. Add the flour and toss again. Begin slowly adding the broth, about 1/3 cup at a time, whisking continuously the whole time. Gradually pour in the coconut milk the same way; whisking constantly. Bring the liquid to a simmer to help it thicken.
- Finish the Filling: Add the cut-up chicken thighs, jar of curry paste, 1/2 cup frozen peas, 1 1/4 teaspoon kosher salt, 1 teaspoon curry powder, and 1/8 teaspoon black pepper to the skillet. Stir to combine. Cover and let gently simmer for 6-10 minutes.
- Bake: Open the can of biscuits and place them in a single layer on top of the chicken mixture. Move the whole skillet to the oven to bake, uncovered, for 30-35 minutes. Check to make sure the biscuits are cooked all the way through. If they aren’t, continue checking them every 5 minutes until they are done.
- Serve: Enjoy right away!
Notes
- Dairy-Free: simply use a plant-based butter.
- Coconut Milk: this will separate in the can, so you will need to re-incorporate the liquid and solid coconut milk together with a whisk or immersion blender before adding to the skillet.
- Chicken: highly recommend using chicken thighs in this recipe and they can cook right in the filling. You could also use rotisserie chicken or any leftover chicken you have in the fridge, just measure about 2 cups and skip the simmering in step 4. If you want to use raw chicken breasts, be sure to cut them into small bite-sized pieces for them to fully cook.
- Biscuits: we used Annie’s biscuits and they took about 30-35 minutes to fully bake. Your cook time might vary depending on what biscuits you use.
Nutrition
- Serving Size: 6 oz
- Calories: 456
- Sugar: 4.9 g
- Sodium: 1280.6 mg
- Fat: 24.7 g
- Carbohydrates: 32.9 g
- Fiber: 3.2 g
- Protein: 25.9 g
- Cholesterol: 115 mg
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