Filed Under: 30 minutes or more, Chicken, Dinner

Curried Chicken Pot Pie

Save prep time with a store-bought rotisserie chicken and frozen pie pastry. Reduce clean-up time by assembling and serving the pot pie in the same Dutch oven.

October 11th, 2007

Recipe by Paula Bowman

"We enjoyed this recipe. The flavour was good, the aroma was amazing and we had plenty of leftovers. We served it with fresh bread and the kids loved it." - Naomi Hrischuk, mom of Nikolaas, 7, and Maisy, 5, Christopher Lake, Sask.
4 to 6
Prep Time
1 hour
  • 2 tbsp olive oil
  • 1 cup diced sweet onion
  • 2 cups sliced carrots (1/4-inch thick)
  • 2 cups bite-sized cauliflower pieces
  • 2 cups diced Yukon gold potatoes (1/2 inch thick)
  • 2 tsp hot curry powder
  • 2 tsp kosher salt
  • 1 tsp finely chopped ginger
  • 1 tsp finely chopped garlic
  • 1 can (400 mL) coconut milk
  • 3/4 cup water
  • 1/4 cup apple juice
  • 1 (2-lb) store-bought rotisserie chicken, meat removed and shredded (about 4-5 cups)
  • 2 tbsp chopped parsley
  • 2 frozen pastry shells thawed
  1. Preheat oven to 400 deg. F.

  2. Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring often for 3 minutes or until soft. Add next seven ingredients. Stir and cook for 2 minutes. Add coconut milk, water and apple juice; stir well. Remove from heat, stir in chicken and parsley, and season with salt and pepper. Smooth top to level out mixture and set aside.

  3. Turn pastry shells out onto a clean dry surface. Press lightly to flatten. Using a 2-inch cookie cutter, cut dough into as many rounds as possible (about 20). Layer rounds, slightly overlapping on top of chicken and vegetable mixture. Bake 30 minutes or until crust is golden brown and filling bubbles. Let stand 10 minutes before serving.

Nutrients Per Serving

Per serving (1/6 pie): 806 calories, 55.5 g fat, 69.6 mg calcium, 1163 mg sodium, 50.8 g carbohydrates, 2.8 g fibre, 29.6 g protein; excellent source of niacin, vitamin B6, vitamin C, magnesium, iron; good source of folate, vitamin B12 and riboflavin.

Curried Chicken Pot Pie
Photo by Edward Pond