Curry Chicken Pot Pie

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I can never follow a recipe exactly as is. With some tweaking, this was excellent. I did about 2-3 tsp curry powder. I also added 1 tsp of cumin, 1/4 tsp of cayenne, and a pinch of sugar. Instead of frozen vegatbale mix, I used fresh carrots, a sweet potatoe, a regular potatoe and frozen peas. This is a great start to a recipe and with the adjustments I did, it was great! My friends love it :

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Wow! One word - YUM! My husband and I typically don't eat leftovers but this dish is eaten until completely gone. We like curry so I doubled the curry powder; used 2 teaspoons, but other than that I follow the recipe and it turns out great.

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I used alton brown's Good Eats the Early Years version of this recipe (great book btw in this version he doesn't roast the frozen veggies, the only problem with this version is that he attempts to have you make a Roux with 4 cups of veggies in the way, so i just made the roux in a separate pan. very very very tasty meal! i would go a little easy on the veggies and add more chicken, but thats just me.

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Followed general substitutions that you wonderful folks have provided. I'd give it 4.5 stars if I could since I tweaked the base recipe so much. Used 1/2 C milk to 2 C water/Organic, low-salt, Better Than Boullion chicken base. Sauteed small dice fresh carrots, celery, and onion in olive oil, added an herb-garlic paste that I had left over. Sprinkled about 4 T flour and 3 curry mixes. I used about 1 1/2 T Penzey's Sweet Curry spice, 1/2 T Penzey's Maharajah (sp?, and 1 T regular McCormick Curry spice. I did this blend because I've had very bland results with only 1 curry type in other dishes. I added 3 small, diced non-starchy potatoes and simmered, covered, on the stove top until potatoes were cooked. I ended up adding about 1-2 t lemon juice to give the curry a bit of a tang and 1-2 t of powdered ginger to enhance the sweetness.
I scooped up the servings into individual, oven-safe bowls, cut out store-bought crust, cut out air vents, egg-washed, and placed on top of bowls. Baked at 375 for less than 20 minutes. The servings came out quite attractive. Will definitely make again- just a real heartwarming dish!

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I followed all the previous stated comments, adding more broth (2 1/2 C and 1C milk, with 3tsp of curry powder and 4 tbsp of flour. Although, I would add more curry powder for a more intense curry flavor. Overall, it was a wonderful dish and was very easy to prepare. I also used a top and bottom crust, with no problems with the amount of liquid that was left over after I baked the pie for 40 min at 350F. I also did not roast the vegetables, but used fresh celery and carrots, with frozen peas instead. I will definitely make this again!

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For anyone else (besides me who thought the whole step with putting the veggies on a cookie sheet and baking them was weird (and dried them out, the original recipe in AB's "The Early Years" doesn't have you do that. Instead, after sweating the onions and celery, add the frozen veggies to the pot and let them warm up. The second time I made this I skipped that cookie sheet step and it came out much, much better! I wonder where the mix up came in? The one in AB's cookbook is superior to what is on the web!

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I thought this recipe was delicious! I made this for my boyfirend and his roommates and all the boys loved it. I did make a couple of changes based on what others had said. I cut the frozen veggies in half and added some red boiled potatoes instead. I also doubled the curry. The puff pasty was a little soggy for my liking so next time I will try the pie crust instead. All around though it was great!

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Our family loves this recipe just as it's written! CAVEAT for RATERS: I enjoy reading other postings with suggestions to improve a recipe (usually lifesavers! but really would appreciate ratings based on the actual recipe and not on the one you have tweaked, sometimes beyond recognition. Thanks to all for taking the time to share, though!

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I made it last night with some left over turkey instead of chicken. We were making gravy ahead of time to freeze, so we've already been eating left over turkey before Thanksgiving! I thought this was a great recipe to mask the boredom you start to develop from eating left over turkey, and it made the turkey soft and juicy.

Upon the recommendations of the other reviewers I used a top and bottom pie crusts I had on hand. Because of others comments of it becoming too dry by using two crusts, I increased the liquid to 2 c broth and 2/3 c milk and the moisture in the pie was perfect. I added a small potato which I boiled in a sm sauce pan while I was chopping the other veggies. Instead, of roasting the frozen veggies to eliminate more dishes to do, I put them in the pan I was going to use to cook the sauce on med-low with a drizzle of olive oil to evaporate and thaw them while I was prepping the other stuff. When I was ready to start cooking the sauce I took them out and reserved them to the side until time to incorporate. Also, I doubled the curry powder per others recos, but next time I'm going to triple the amount because the flavoring was still a little weak. That is the only reason I've giving it 4 instead of 5 stars. I will definitely be making this again and I'm sure it would be wonderful with chicken too!

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This recipe was very easy to make and delicious! I was making other pies at the time, so I used AB's pie crust recipe for this instead of using the puff pastry. The combo was great! But, having crust on both the top and bottom was a little too much. Next time I won't use a double crust; it soaked up too much of the juice.