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Curry Chicken Pot Pie Recipe

Curry Chicken Pot Pie

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (224)

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Average Rating:

Total Reviews: 224

Showing 191-200 of 224

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  • on October 28, 2005

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    Wonderful curry! I added a full cup of milk and that gave it a perfect consistency. I'll serve this over rice next time - I'd happily drink the sauce!

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  • on October 08, 2005

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    The veggies roasted is a great idea, and overall I love this recipie. However I enjoy the crust of a pot pie or more puff pastry.

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  • on October 03, 2005

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    I too was searching for a recipe that didn't use canned soup & Alton came thru! Very tasty, good idea to roast veggies & the puff pastry was a nice change.

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  • on October 02, 2005

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    Truely delightful, flavorful, and fun to make. Leave out the salt.

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  • on September 28, 2005

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    Over weekend, roasted a turkey and had leftovers. Was seeking a recipe that was different, yet comforting now that there appears to be a chill in the air! This one absolutely fit the bill! I usually make the recipe the first time as the author states, then make adjustments after reviewing the original recipe. The curry addition although seemingly "unusual" was a great spice that melted into the other spices perfectly. The liquid was ok, so didn't add any more then recipe called for, and wasn't to dry or watery. Next time, might try to biscuit change, but other then that, it was perfect! Thanks AB!

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  • on September 22, 2005

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    As per some suggestions, I to used low-fat milk, adding about ? cup more than the recipe called. For the roasted veggies I used frozen peas, frozen roasted corn (from Trader Joe?s and added one peeled and diced russet potato. I topped off the puff pastry crust with a simple egg wash for a glossy presentation. Although this recipe uses lots of pots and pans for preparation it was well worth the effort. It came out with hearty chunks of vegetables and chicken, nicely coated with a creamy hit-of-curry sauce, and a beautiful crusty topping that added just the right texture to the stew. No leftovers on this one!

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  • on September 08, 2005

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    A friend of mine made this for me a couple of years ago and I just loved it. I've been making this ever since. The curry adds a wonderful flavor to this dish. Not like your traditional chicken pot pie. It's the only one I'll make. Thanks Alton... absolutely fabulous!!!

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  • on August 02, 2005

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    I found this dish both easy to make but it tastes like it takes all day. The curry is just enough to give it that something extra. I think it would be good both without the curry or with even more for a twist. Also try using different frozen veggies.

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  • on July 29, 2005

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    great way to use left over chicken or rotisserie chicken. To make it even easier use pilsbury grands instead of puff pastry.

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  • on July 15, 2005

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    I did as other viewers suggested and added another cup of liquids. It was still not as "soupy" as I would've liked, but, I did add potatoes, so next time I will add another cup or so. It was still so yummy, the perfect amount of curry. Even my finicky other half loved it. In order to cut down on fat we passed on the puff pastry after the first serving.

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