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Curry Chicken Pot Pie

A baked pot pie with curry-flavored chicken, vegetables, and puff pastry crust.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Curry Chicken Pot Pie

Oven400°F
Timeabout 25 minutes

Ingredients

Directions

Prepare the vegetables

  1. Preheat oven to 400°F.

  2. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

Make the sauce

  1. In a sauté pan heat 1 tablespoon of butter and sweat the onion and celery.

  2. In another saucepan, heat the broth and milk.

  3. Add 2 more tablespoons of butter to the celery mix and cook out the water.

  4. Add the flour and curry and cook for 1 to 2 minutes.

  5. Whisk in the hot milk mixture and cook until thickened.

  6. Add the parsley, salt and pepper.

Assemble and bake

  1. Toss the browned vegetables and the chicken.

  2. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry.

  3. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Nutrition, whole recipe (rough)

1263Calories
59 gProtein
52 gFat
138 gCarbs

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Milk1 cup (244ml) whole149
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Pea1/2 cup (72g)62
Onion1 medium (110g)44
Carrot1 medium (61g)25
Turmeric1 tsp ground (3g)9
Celery1 stalk (40g)6
Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Pastrynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Frozen vegetable mix
Provides the bulk and sweetness of the filling; browning them first concentrates their flavour.
Butter
Adds richness and flavour to the base, and with the flour forms the thickening roux.
Flour
Thickens the sauce into a creamy filling that holds the pie together.
Chicken broth
Forms the savoury liquid of the sauce, giving the filling its body and seasoning.
Puff pastry
Bakes into flaky, crisp layers that top and seal the pie.
Curry powder
Adds warm, aromatic spice flavour to the sauce.

The step that matters

Cook the flour into the butter and sauce until thickened. Flour must be cooked for a minute or two to lose its raw taste, and whisking in the hot liquid gradually prevents lumps. Undercooked or lumpy sauce makes a thin, pasty filling.

Swap the peas

How well each one fits the dish's main ingredients (carrot, canola oil, butter, onion, celery, chicken, milk):

  1. Sesamefits better
  2. Beansfits better
  3. Peanutfits better
  4. Peasthe original

Fit is the average pairing score against carrot, canola oil, butter, onion, celery, chicken, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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