Curry Chicken Pot Pie

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We've made this recipe several times and have loved it with even some slight changes. We've added sweet potatoes and mixed veggies with corn, even swapped out the puff pastry with cheaper crescent rolls. Every time it turns out great! The curry powder really makes it outshine the regular ol' pot pie.

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The potpie was AWESOME! I nixed the curry powder. I also used canned peas/carrots and it still tasted fantastic! I did not use a puff pastry (because I wanted a more dense crust so I made a pie crust using Melissa D'Arabian's pie crust recipe...SO easy and tasty!
2 1/4 cup flour, 2 sticks (cubed chilled butter and about 4-8 tbs of water. Throw it all in a food processor and add 1 tbs of cold water in at a time until the dough starts to come together. Form into two balls and wrap in plastic wrap and stick in the fridge for 30 min. I too also used a little more flour to tighten up the celery/onion mixture. Also added a touch more salt and pepper. My husband loved the potpie! Much better than Marie Callender's potpie!

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Oh yeah! This is a fabulous recipe. We use it every year after Thanksgiving and Christmas. We substitute the chicken for our smoked turkey leftovers and curry for poultry seasoning. Always turns out delicious!

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Absolutely amazing!

I make some changes to make it mine:
*added a diced russet potato, 1/2 cup frozen green peas, garlic powder, poultry seasoning
*added two extra cups of chicken broth and two additional tbsps of curry powder
*baked the curry chicken in two deep dish pie crusts (I baked the deep dishes for about seven mintues before filling them so they would not be doughy
*I also brushed the deep dish pie crusts (before baking and the regular pie crusts (after putting on top of deep crusts with one beatened egg
*then I covered the filled deep dish crusts with two regular pie crusts and baked like the old-traditional pot pie!

I have made this twice, and not only do my husband and I love it, it is super easy and fulfilling!

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I made this without the curry and it was fantastic!

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This is my first Chicken Pot Pie that I have made, I love it.... The only thing I changed was the puff pastry, I made a pie crust and used it was excellent!!!!!!!! YOu are the bomb when it comes to cooking Alton, love your cooking show and I think your great

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I love this recipe. I'm gluten-free and substitute the flour for gluten-free flour and put gluten-free drop biscuits on top for the crust. I also make sure to use gluten-free broth. Like many on here, I up the curry powder. My 3 roommates who don't follow a g-f diet devour the whole thing in no time.

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So easy, my husband loved it! .... followed recommendation to double broth, milk & curry. Only had pilsbury biscuit on hand... Was ok but not flaky & crusty.... Will try again with pie crust or puff pastry.

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Double the Milk and the broth and curry powder. Also, add more flour. I baked my chicken and put curry powder on it to give more of a curry flavor. I also used one breast per person. I recommend sautaying the vegetables because that is what his cook book says. I used individual Rimkims for portion control. My dad said this was the best dish I have ever made. My mom is who a picky eater ate this as well

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Definately a family favorite! I always double the recipe, cook and freeze so it's on hand in a pinch - thaw and reheat and it turns out just as good as the day I made it! My toddler eats seconds. My husband eats seconds and though embarassed to admit it....I do as well!