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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
Print Recipe
Course brunch, dinner, lunch
Cuisine American

Equipment

  • Cast Iron Skillet
  • Rolling Pin
  • Pastry Brush

Ingredients
  

  • 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

Instructions
 

  • 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