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Curry Chicken Pot Pie

55 mins to make • Serves 6-8


2 cups Chicken, cooked


1 cup Celery
1 cup Onion
2 tbsp Parsley, dried

Canned Goods

1 1/2 cups Chicken broth, low sodium

Baking & Spices

1 tsp Curry powder
3 tbsp Flour
1/2 tsp Pepper, fresh ground
1 tsp Salt
4 cups Vegetable mix, frozen

Oils & Vinegars

1 tbsp Canola oil

Bread & Baked Goods

1 package Puff pastry


3 tbsp Butter
1/2 cup Milk
  • Nikki Buell

    Curry Chicken Pot Pie Recipe : Alton Brown : Food Network - Best of One Pot Meals

  • Bob Manasco

    Chicken Curry Pot Pie - Alton Brown

  • Mark Viers

    Curry Chicken Pot Pie Recipe : Alton Brown : Food Network To save time, Alton uses a frozen vegetable mix of peas and carrots and prepared puff pastry for this pot pie. After roasting the vegetables, combine with the chicken and curried onion mixture, then top with puff pastry. You'll know your pot pie is ready when the puff pastry has browned and the filling is hot and bubbly.

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This turned out so delicious!! I used almond milk instead of half and half. I also made a homemade spelt pie crust. I didn't measure when I chopped stuff, but with three large chicken breasts it made enough for two very full pies. I will repeat (when I have time).

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Curry Chicken Pot Pie Recipe : Alton Brown : Food Network. I use this with my canned boneless skinless chicken breasts. I use cookie cutters to make different shaped puffed pastries (like Mickey Mouse head). Healthy and delicious. Thanks Alton Brown!