Seasons and Suppers · by Jennifer Maloney
Curried Chicken Pot Pie
NUTRITION · PER SERVING115M COOK
CAL 37%·PRO 70%
CARBS 53G28% OF CAL
6G FIBER39G OTHER8G TOTAL SUGAR
FAT 45G55% OF CAL
18G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chicken pot pie with curry paste, coconut milk, roasted vegetables, and a puff pastry crust. A fusion dish that brings warm Indian spices to a comforting British classic.
mainamericancasserolechicken🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovendairy free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon cooking oil
- 1/3 cup onion (peeled and diced)
- 1 Tablespoon Madras curry paste (plus more to taste *see Note 1 below)
- 3/4 cup coconut milk (full-fat or fat-reduced *see Note 2 below)
- 1 cup chicken broth
- 1 1/2 cups sweet potato or butternut squash (peeled and diced *see Note 3 below)
- 3/4 - 1 cup red or orange bell pepper (seeded and diced)
- 3 cups cooked chicken (diced)
- 2 Tablespoons cornstarch
- 2 Tablespoons lime juice (or water)
- 1 cup frozen green peas
- Salt and freshly ground pepper
- 1/2 lb puff pastry (thawed, about 1 large sheet)
- 1 large egg
- 1 Tablespoon cold water
At a glance
PER SERVING · TIME 115M
CAL 37%·PRO 70%
CARBS 53G28% OF CAL
6G FIBER39G OTHER8G TOTAL SUGAR
FAT 45G55% OF CAL
18G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 842mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1009mg
- Calcium
- 59mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 842MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.