Curry Chicken Pot Pie

I use to hate pot pie, like not a fan at all. I didn’t get it…I feel like I never had one where I was like “I want that again!” Untilllllll, back when I was living in DC my friend took me to this speakeasy called Denson…the cutest place ever, even cuter for a date night spot.

They had this REALLY good chicken pot pie, with a hint of curry & spice in it…OH EM GEE! Every time I went, I ordered it, it was so good.

Anyway, it’s still freezing cold here in New York and wanted something comforting and I remembered this pot pie so boom…curry chicken pot pie!

Even though I love to cook, I don’t always like spending long amounts of time in the kitchen so for this recipe, I used store bought puff pastry & my trusty rotisserie chicken.

Try it below!

Ingredients

• 1 box of puff pastry, defrosted & cut into rectangles (or cute hearts for kids )

• egg wash: 1 egg and a little water & whisk together

• 3 tablespoons unsalted butter

• 1 rotisserie chicken, shredded w/o the skin

• 2 celery stalks, chopped

• 1 carrot, chopped

• 1/2 large yellow onion, chopped

• 2 garlic cloves, minced

• 1 bay leave

• 3 sprigs of thyme

• 1 scotch bonnet pepper, whole

• 1 teaspoon curry powder

• 1/8 teaspoon nutmeg

• 3 tablespoons all purpose flour

• 2 cups chicken stock

• 1/3 cup or so heavy cream

• a splash of apple cider vinegar

• salt & pepper, to taste

Directions

• For the puff pastry pre-heat your oven to 375

• In a deep pot or dutch oven, melt 2 tablespoons of butter. Saute your onions, celery & carrots for 5-6 minutes until the carrots & celery start to soften Be sure to season with salt & pepper. Add the garlic last so it doesn’t burn. Saute for about 2 minutes .

• Add 3 sprigs of thyme, bay leave, nutmeg & curry powder. Stir to combine and then add 2-3 tablespoons of flour and let cook for about 1 minute.

• Add the chicken stock & scotch bonnet pepper and let simmer for about 30 minutes. Taste to adjust seasoning with salt, pepper or more curry powder.

• Add the shredded chicken, apple cider vinegar & heavy cream. Let it simmer for another 10 minutes and let the sauce gets thick!

• For the puff pastry that is cut into rectangles/squares or hearts :-). Sprinkle some flour on your cutting board so it doesn’t stick. With your egg wash, lightly brush the puff pastry with the egg wash. The egg wash helps the puff pastry get its golden color. Put it in the oven for 20 minutes until the puff pastry is firm (not sticky anymore) and “puffed”.

• Scoop the chicken mixture into a deep bowl and plop the flaky puff pastry on top! Enjoy!