Curry Chicken Pot Pie

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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.

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I wasn't sure about the curry in this recipe or about making another casserole doomed to be "dissected" yet again by my 4 kids (4-10. With all of the rave reviews though, I gave it a shot. I followed the recipe exactly...and WOW!!! This may be the first casserole ever eaten by my family in its entirety. The filling is thicker than other pot pies I've made, which give this a hearty texture. I love that all of the ingredients are easily kept on hand, so in theory, this can be thrown together in a pinch.
My only complaint is the lack of left-overs! Will definitely double up the next time so we can all take some to school/work for lunch. This is one of the tastiest, easiest new recipes we've tried in awhile--YUM!

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First time making this and it was delicious! It will get put in the recipe box for sure. Don't be scared of the curry, the flavor is there but not overpowering. I though about omitting it but Im a stickler for following the recipe to the letter the first time and then making changes from there. I always laugh when reviews say it was just "ok" and then you read on to fine out they substituted half the ingredients. That being said I have to fall on my own sward and say I couldn't find puff pastry so I used canned crescent rolls, I have to say that I don't know that Ill put in the effort to find puff pastry next time. It turned out great. Having the first time under my belt I also think this is a very versatile base that can be tweaked in several direction if you didn't have or want all the ingredients. As far as being doubling the liquid as some have said I didn't think it would be necessary. It wasn't "soupy" but it was enough to bind things together.

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This pot pie is simply amazing. This is my first casserole and I can't believe how good it is. It's super easy to make.

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I made this just as the recipe called for it and the whole family thought it was a hit. It was different from any pot pie I had made in the past because the sauce is dark and not as creamy as I am used to. I also had never used puff pastry as the crust but let me tell you it was lovely. Will definitely prepare again, next time doubling the filling to make thicker portions.

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Mediocre at best. This could be so much better. Don't waste your time.

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This was easy, and a big success. I added frozen baby limas to the frozen mixed veggies, which worked well. I also used about twice as much curry, for more flavor. I thought the mixture looked too thick, and added about a cup more chicken broth before topping with the pastry. Next time, as suggested by other reviewers, I would greatly increase (double the liquid. Check out Alton's TV show of this -- too funny!

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We make this often! Kids LOVE it. We are vegetarian, so I use Morningstar Farms Chik'n Strips Meal Starters and a regular single crust pie crust on top. At least once a month. Delicious!

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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!