Curry Chicken Pot Pie

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Growing up, I HATED pot pie. I had very hard working parents, so when it came to pot pie, it was normally the boxed, frozen kind. My sister and I dreaded pot pie night! However, my husband has always begged me to give it another try because he loves it. I love curry, so when I friend suggested this recipe, I decided it was time to give pot pie another go. I have to say- this is the BEST pot pie I have EVER had. Not only that, but it is one of the best casseroles I have ever prepared! We made the recipe exactly as stated, except I added A LOT more curry powder. I love it. We prepared the chicken by grilling it, which added a lot of good flavor, as well. The hubbs wants to double or triple the liquid next time. However, I really loved the thicker texture. Much heartier. I fully recommend this recipe- please try it even if you don't like pot pie! It will change your mind, I promise! I recommend upping the curry powder and grilling the chicken :

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This is excellent! I didn't make any changes; followed the recipe faithfully. Everyone loved it and there were no leftovers; which was a surprise, because when I said I was making curry chicken, my kids were not enthused. But they ate their serving and then some. This is a real keeper.

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This is delicious! I used fresh carrots and olive oil to brown the onions and celery. Added a bit more stock and milk and made my own crust. Not hard but a lot of steps. Very good. I loved the curry flavor. It is not overpowering.

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Delicious and a keeper! I too made a few changes...I roasted "fresh" broccoli florets, cauliflower florets, a few red potatoes cubed and some baby carrots at 400 for about 15 minutes. Make sure you liberally coat the veggies with oil and S&P. I too increased the liquid...by adding enough chicken broth and milk to make a total of 3 cups of liquid. I added a total of 4 T. of flour to thicken. I added approximately 2 1/2 cups of cubed chicken. (Sorry Alton, I used Paula's Deen's "The Lady's Chicken Noodle Soup" recipe for the chicken and broth. I added a bit more curry powder but next time I will keep it to 1 tsp. The puff pastry was delicious. One sheet thawed for 45 minutes covered the ingredients in a 9 x 13 pan. I brushed the pastry with an egg wash (1 beaten egg with 1 T. water to the top of the pastry crust which helps the browning process. Next time, we are going to wait for about 10 minutes before serving because the pot pie was piping hot: YUM YUM.

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This is very good. Everyone I have ever made it for loves it. Even my young children eat it.

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Best Pot Pie I have ever had.

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This was both easy and, as Alton would say, good eats! When I saw this recipe being done it was with chicken. But I had some prime rib left that really was too good to let go to waste. So I improvised. I substituted the beef for the chicken, 1/2 cup of good red wine for some of the now beef broth and I chopped 3-4 cloves of garlic. I'd never done the puffed pastry thing before but gave it a try. My mistake was deciding to use one sheet as a base for the pot pie. It turned out gooey and not very appetizing. But the top pastry, with an egg wash for color, was great. Now I'm looking forward to trying this recipe with chicken and turkey. It's a definite keeper!

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I have made this twice. It is amazing! There is never any leftovers. Thanks AB.

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I've made this recipe for my inlaws every time I visited them in Ireland. They love their curry and go wild over this dish. It's easy to make and delicious.

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I used a bag of carrots/green beans/peas and some frozen corn. I cooked them in my oven on convect roast 350 degrees for about 20-25 minutes. I felt this served only 4 people (not 6-8, guess we are big eaters! I cut the puff pastry in squares the size of serving pieces. I needed to cook it for 30 minutes in my 9x13 red enamel cast iron pan.