Home / Uncategorized / Pumpkin Curry Chicken Pot Pie

Pumpkin Curry Chicken Pot Pie

Who doesn’t love the comforting flavors of Chicken Pot Pie? I love changing things up a bit so I used some pumpkin curry sauce to make a Pumpkin Curry Chicken Pot Pie in a skillet.

I prepped this in under 30 minutes and then popped it in the oven to bake! It takes about 25 minutes to bake and once it does you have a gourmet meal that looks like it took forever to make! I have made this a few times now and then I portion it into 6 or 7 containers that my wife and I take for lunch. It is also a great meal to serve to guests who love the bold flavors of curry and the comfort if chicken pot pie!

Ingredients for Pumpkin Curry Chicken Pot Pie

  • 1 roll Puff Pastry (thawed)
  • 1lb Chicken Breast, cut into 1” pieces
  • 1 jar Spicy Pumpkin Curry
  • 1 bag Organic Foursome Vegetables
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1 tsp Flour
  • 1 Egg
  • 1 tbsp Water
  • Optional: Green Onions for garnish

What if I can’t find any Pumpkin Curry Sauce?

You can choose any curry simmer sauce that you can find, or you can go the traditional route and use cream of chicken condensed soup and then add a little curry powder and pumpkin puree to the recipe.

If you like this recipe, you might also like:

Pumpkin Potato Soup

Cheesy Turkey Pumpkin Empanadas

Shepherd’s Pie Hotdish

Pumpkin Curry Chicken Pot Pie

This Pumpkin Curry Chicken Pot Pie has a ton of flavor. It is just as comforting as a regular pot pie but so much easier to make!
5 from 2 votes
Course brunch, dinner, lunch
Cuisine American


  • Cast Iron Skillet
  • Rolling Pin
  • Pastry Brush


  • 1 Roll Puff Pastry Thawed
  • 1 lb Chicken Breast cut into 1" pieces
  • 1 Jar Spicy Pumpkin Curry If you can't find this, you can use any flavor curry simmer sauce that you can find
  • 1 Bag Mixed Frozen Vegetables corn, green beans, carrots, peas
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tsp flour
  • 1 Egg
  • 1 tbsp Water
  • Chopped Green Onions for Garnish optional


  • Preheat the oven to 400F
  • In a cast iron skillet, heat butter. Once it gets hot, add flour and stir until fully incorporated. This will thicken the sauce later on.
  • Add oil to the pan and then add chicken.
  • Stir chicken and cook until outside is no longer pink on all sides
  • Add pumpkin curry and stir. Cook for five minutes and then add frozen vegetables. Stir.
  • Remove from heat and let it cool
  • Roll out sheet of puff pastry slightly, and cut into 25 3” squares. 5 rows down and 5 rows across.
  • Place puff pastry squares overlapping on top of the chicken mixture in the skillet.
  • Mix one egg with water in a bowl. Using a pastry brush, brush a thin layer on top of the puff pastry.
  • Put it in the oven and bake for 20-25 minutes or until brown.
Keyword chicken

Related Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Jay Aronowitz says:

    5 stars
    This looks great! As a child I used to love Swanson TV dinners and pot pies. That Probably wasn’t the healthiest thing to eat so I do appreciate when I get a good recipe for home made pot pies.

  2. 5 stars
    i loved this recipe! i made it once in a cast iron and once in a 9×13. super easy, and you get a hot delicious dinner within an hour, with the bake time giving you time for a clean up (or a glass of wine!).
    I plan on making it again soon a year later!