One-Pan Chicken Curry Pot Pie
Flaky, golden puff pastry meets rich, aromatic curry chicken in this one-pan chicken curry pot pie — a cozy, flavor-loaded twist on a comfort classic. Each bite blends creamy sauce, tender chicken, and warm spices like garam masala, turmeric, and cumin. With just one pan and a sheet of puff pastry, it’s the perfect weeknight dinner that feels special but stays simple. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
50 minutes
50 min
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
50 minutes
50 min
Ingredients
for 6 servings
- 3 tablespoons vegetable oil
- 1 small onion, diced
- 6 garlic cloves, minced
- 1 (1-inch) piece fresh ginger, peeled and minced
- 1 fresh green Thai chile (or to taste), seeded and finely chopped
- 4 fresh curry leaves
- 2 teaspoons garam masala
- 1 ½ teaspoons curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 4 boneless, skinless chicken thighs, cut into ½-inch pieces
- 1 small carrot, cut into ¼-inch cubes
- 1 medium red potato, unpeeled and cut into ¼-inch cubes
- 1 teaspoon kosher salt, plus more to taste
- 1 cup water, divided
- ½ cup heavy cream or coconut cream
- 1 tablespoon all-purpose flour
- 3 tablespoons chopped fresh cilantro, divided
- 1 frozen puff pastry sheet, thawed
- 1 large egg, beaten
Nutrition Info
- Calories 442
- Fat 30g
- Carbs 18g
- Fiber 1g
- Sugar 1g
- Protein 28g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C).
- Heat the oil over medium-high in a 10-to-12-inch cast-iron pot or other oven-safe skillet until shimmering. Add the onion, and cook, stirring often, for about 2 minutes, or until softened and translucent. Add the garlic, ginger, chile, and curry leaves. Cook, stirring constantly, for about 1 minute, or until fragrant. Stir in the garam masala, curry powder, cumin seeds, and turmeric. Cook, stirring often, for about 2 minutes, or until the mixture is fragrant and the oil turns golden. Stir in the chicken. Cook, stirring occasionally, until the chicken is no longer pink, 5–6 minutes. Add the carrot, potato, salt, and ½ cup of the water. Cook, stirring occasionally, for about 5 minutes, or until the vegetables soften, the chicken is slightly browned, and the sauce reduces slightly.
- Whisk together the heavy cream, flour, and remaining ½ cup water in a small bowl until smooth. Pour the mixture into the skillet, and stir to combine. Bring the mixture to a simmer over medium-low heat. Cook, stirring occasionally, for about 10 minutes, or until the sauce thickens and the vegetables are fork-tender. Taste and add more salt if desired. Stir in 2 tablespoons of the cilantro, and remove from heat. Let cool for 5 minutes.
- Lay the puff pastry sheet over the skillet to fully cover the edges, tucking in any excess dough around the edges with a spoon. Cut a few small slits in the center of the pastry to allow steam to escape. Brush the top evenly with the egg.
- Transfer the skillet to the oven, and bake for 18–22 minutes, until the pastry is golden brown. The crust should puff up with visible flaky layers, and small bubbles should form around the edge of the skillet.
- Remove the pot pie from the oven, and let it rest for 10 minutes. Sprinkle with the remaining 1 tablespoon cilantro, and serve warm.
- Enjoy!
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