Curry Chicken Pot Pie

I love curry and I love chicken pot pie, so combining the two sounded delicious.  I prefer Penzey's Sweet Curry Powder.  It's a mildly sweet curry powder and not at all spicy.  It's a very good place to start if you're new to curry powder.  


The picture doesn't do the pot pie any justice!  I promise you, this is amazing!  This makes awesome leftovers!

This recipe is adapted from Alton Brown.  I like to double the gravy as I think it's better leftover that way.


I also top it with biscuit dough, but you can always use puff pastry or any pie dough you'd like.


Curry Chicken Pot Pie


For the filling:
4 cups frozen mixed vegetables (preferably corn, peas, carrots)
2 Tablespoons canola oil
6 Tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
3 cups low sodium chicken broth
1 cup milk (I use skim)
6 Tablespoons flour
2 teaspoons curry powder
2 Tablespoons dried chives
2 teaspoons salt
2 cups cooked chicken, cut into chunks - rotisserie works well here


Biscuit topping:
2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon baking powder
1 Tablespoon dried chives (optional)
8 Tablespoons butter, cubed
3/4 cup milk



In a large bowl combine flour, sugar, baking powder, chives and salt together. Using your fingers, break up butter into mixture until it begins to look like cornmeal.


Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. You can make rounds, cut it into strips, or just roll the entire mixture over the pot pie.




Preheat oven to 400 degrees F.



Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.


In a saute pan heat 2 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 4 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the chives, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, lined with foil, and top with biscuit dough. Place into the oven and cook until biscuit has browned and the mixture is hot and bubbly, about 25 minutes.