It’s a bold statement.
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We know what you're thinking: Aren't all chicken pot pie recipes relatively the same? You've got your chicken, pie crust (whether homemade or store-bought), maybe some peas, carrots, onions, and a good, saucy base. How much better can one recipe be than the next? I know where you're coming from. Just a few weeks ago my thoughts on this homestyle classic consisted of shuffling recipes into two categories—those with and those without potatoes (I prefer without, for the record). But then I tried our recipe for Curry Chicken Pot Pie and everything I thought I knew about how to make the best chicken pot pie quickly went out the window.

I'll admit that I was hesitant at first. I love curry dishes, but how would it pair with classic pot pie? As it turns out, it's the flavor-packed duo I never knew I needed and, I can't stress this enough, it deserves a spot on your meal plan.

Curried Chicken Pot Pie
Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

It all starts with a couple convenience items that will speed up the prep: rotisserie chicken and store-bought pie crust. The filling comes together with all of the usual suspects (peas, carrots, garlic) and for shallots, a more mild-mannered stand in for yellow onion. From there, it's all about dialing up the flavor with the addition of a couple tablespoons of red curry paste. Once the curry-veggie mixture is nice and fragrant, you'll continue on with the standard chicken pot pie roll call—throw in some flour to act as thickener, a few cups of chicken broth, a splash of heavy cream, and shredded chicken.

It's at this point that you're going to want to grab a spoon and sneak a taste, but be warned, it'll be hard to stop at just one bite. Get that mixture into your pie plate and top with a pretty lattice crust as fast as you possibly can because the kind of self-control you'll need to avoid eating the entire mixture before it hits the oven might be your undoing.

Unfortunately the restraint portion of this recipe prep won't be over even after it's baked. In order to let the filling thicken to perfection, it needs to stand for 20 minutes after coming out of the oven before serving. Best of luck with that.

WATCH: Simple Shortcuts for Making Chicken Pot Pie

Chicken pot pie is one of the original one-dish wonders. It might even convince the pickiest around your table to eat their peas without complaint.