Curry Chicken Pot Pie

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This is a great company recipe. Add a salad and the meal is a hit!

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The flavors were wonderful. I doubled the curry powder and added a diced potato that I browned beforehand. Also, I used pie dough for the top rather than puff pastry, because it was faster and just as good. I did "brown" the frozen veggies in the oven, but would not do this again. There's no need to, and browning them dries them out. I might also add fresh diced carrots, and frozen peas, not frozen carrots the next time. All in all, a very satisfying dinner on a chilly night!!

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This is a HUGE hit in my house. I make this (by request every week the night after baking a chicken. Wife and kids love it and often bring a guest home to share it with. After making it a few times I have made some tweaks that IMO improve this recipe.

1 I double the liquid and add some more flour to compensate for this.
2 I at least double if not quadruple the curry.
3 I substitute half of the peas and carrots for an equal amount of chopped yellow potato. Boiled then cut into small cubes. I add this as I am thickening the sauce before the chicken goes in. More like a traditional pot pie this way.
4 I cover the entire suface with the pastry sheet.

Also, VERY important. Using a steak knife, I poke holes in the pastry about every 2 square inches. This was the key in avoiding a soggy, gooey topping.

Anyway, Love Alton and never had a recipe of his not turn out.

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I wasn't expecting much, but this turned out great. Using leftover chicken from making pho, I put this recipe together excluding only the curry because I didn't have any on hand. It's really flavorful. Definitely a winner.

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A lot of comments have noted their puff pastry didn't puff. When working with it, you have to be careful when cutting it out. If you cut circles, you can't twist the cutter as you press down. You have to just press straight down or the edges of the pastry layers get pressed together too much and it won't puff (Alton covered this in one of his shows. ;o

I'm going to make this, leave off the puff pastry, and serve it with popovers. I'm very excited!

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this was not very good. I will not be making this again. i must have dome something wrong, but i don't know what.

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I've made this over and over and over again. It's even good on white rice, with no pastry dough. Tons of flavor, not too spicy, and far from bland. My husband likes lots of curry, so I added a bit more for him. For my taste no extra curry is needed.

I used "Betapac" Curry.

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I've probably made this recipe more times than anything else. It's easy, hearty and delicious. However, I must admit that I've never actually made it with the curry powder (I'm not a fan of curry, but it always turns out amazing. IF there are left-overs, it tastes just as good the next day.
Puff pastry has a lot of fat in it so I think I'll try serving this over rice next time.

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This recipe is so delicious as is, yet so versatile. I used leftover tomato soup in place of some of the broth and used up leftover baked potatoes(cubed and carrots. I cooked chicken ahead of time, cubed it and froze in recipe size bags (just thaw it as needed.

I recently had shoulder surgery so I need to keep everything as simple as possible, as I have limitations..I also used this over rice rather than as a pot pie. LOVE LOVE LOVE this recipe!

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So fast, so easy and quite delicious. This is the kind of recipe that makes puff pastry so versatile and brilliant. The curry flavor doesn't over power, there's just a hint and it sits well with the broth. The unassuming star of this dish are the frozen veg (which I used mixed with corn, carrot and green beans, which get a nice roasted flavor in the oven and then absorb the flavor of the curry.

I also used a sheet of puff pastry and chopped them into squares and placed them in a diamond for total coverage, this worked just as well as individual puff pastry sheets.

My wife is not a curry fan but she gobbled this meal up in a second. Another great plus, leftovers heat up very easily and are delicious!