White Chicken Curry Pot Pie

Serves 4-6 | Prep: 15 minutes | Cook: 50 minutes


For the filling:

  • 2 lbs boneless, skinless chicken breasts (about 3 chicken breasts)
  • 3 cups water, divided
  • 2 onions, peeled and quartered
  • 10 cloves garlic, peeled
  • 1-inch piece of ginger
  • small handful of cashews
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 4 cloves
  • 4 cardamom pods
  • 1 star anise (optional)
  • 2 bay leaves
  • 2 tablespoons vegetable oil
  • 4 green chiles, slit slightly
  • 2 large potatoes, peeled and cut in 1-inch dice
  • 2 carrots, peeled and cut in 1-inch dice
  • kosher salt, to taste
  • 1/2 cup coconut milk, or more as needed
  • 1 teaspoon white or black pepper

For the crust:

  • 1 sheet puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon black sesame seeds


  1. Cut the chicken into 1-inch bite sized pieces. Set aside.
  2. In a saucepan, combine 2 cups of the water and the quartered onions garlic, ginger and cashew pieces. Bring to a boil, lower the heat to a simmer and cook for about 15 minutes. Turn off the heat and let cool completely. Transfer the onion mixture to a blender and blend to a smooth paste.
  3. Place the cumin seeds, coriander seeds, cinnamon, cloves cardamom, start anise (if using) and bay leaves in a piece of cheesecloth and bring the corner up to make a bag; tie. Crush it ever so lightly with a knife or a garlic pounder.
  4. Heat the oil in in a heavy-bottomed pan over medium heat. Add the spice sachet to the hot oil. Add the onion mixture and bring to a simmer. Do not let the mixture get brown at all. Add the green chiles, salt and pepper. Add the chicken, potatoes, carrots and remaining cup of water. Cover and cook for about 20 minutes, or until the veggies are tender and the chicken for another 5 minutes, or until the desired consistency is reached. If you want a thicker consistency, boil uncovered for a few minutes longer; if you prefer it thinner, add a little bit more coconut milk. Adjust the season to taste with salt and pepper. Turn off the heat and let it cool.
  5. Preheat the oven to 425°F. Spoon the chicken mixture into individual ramekins or a baking dish.
  6. Unroll the puff pastry and cut into your desired shape. Place on top of the chicken, brush with the egg wash and sprinkle with the sesame seeds.
  7. Bake for 10-15 minutes, or until the crust is golden and the sauce is bubbling.


The puff pastry can be baked separately on a baking tray, then topped on the chicken pot pie — this method allows for the puff pastry to cook through more.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This delicious recipe brought to you by Kitchen Confidante®


Copyright © 2017. All rights reserved.