Single Serve Curry Chicken Pot Pie
There was a time, years ago, when my kitchen was filled with the comforting aroma of curry, butter, and golden pastry – the days when I sold my homemade curry chicken pot pies. They were a fan favorite, always the first to sell out, and for good reason: flaky crust, tender chicken, and a rich, flavorful curry sauce that made every bite unforgettable. I’ve missed those days (and so have many of my old customers!), so I decided to bring the magic back — this time in a single-serve version that’s perfect for cozy nights in or quick lunches when you need something hearty and homemade.
Single Serve Curry Chicken Pot Pie
Cozy up with this single serve pot pie-flaky crust, tender curry chicken, and creamy sauce in every perfectly portioned bite.
Ingredients
- 2 boneless, skinless chicken thighs diced
- 1 yukon gold potato diced
- 1 carrot diced
- 1 celery stalk diced
- ¼ yellow onion diced
- ¼ green bell pepper diced
- 1 cup coconut milk
- 1 tbsp curry powder
- 1 tbsp PGET All Purpose Seasoning
- 1 sprig thyme
- ` scotch bonnet diced
Instructions
- Season chicken with 1tsp of the curry powder along with 1 tsp of the all purpose seasoning. Massage well. Add in all vegetables and allow to marinate anywhere between 30 minutes to 24 hours.
- To a dutch oven, heat oil to medium and toast remaining curry for 1 minute. Add in garlic and ginger and toast until fragrant.
- Follow with chicken pieces and allow to brown for 3 minutes or until chicken is browned on the outside. Add in vegetables and thyme. Stir to combine.
- Lower heat to medium low and add in coconut milk. Stir and season with remaining seasoning. Place thyme into pot and cover for 10 minutes.
- Place curry chicken mixture in a 6" pie pan and place a sheet of puff pastry over the top of the pie pan
- Create ventilation holes in the center of the pie dish and brush with egg wash
- Bake at 400℉ for 15-20 minutes or until golden brown.
- Remove from oven, top with chives, and enjoy
