Comfort Reimagined

This is comfort food reimagined. A warm, soul-soothing curry chicken filling, rich with coconut milk, tender vegetables, and bold spices. Nestles beneath a golden Cheddar Bay Biscuit topping that’s brushed with garlicky butter. It’s the kind of dish that fills the kitchen with intoxicating aromas and brings everyone to the table, spoon in hand, ready to dive in. Each bite is creamy, savory, and just the right amount of indulgent. Whether served family-style or in individual ramekins, this pot pie is a love letter to flavor.

Curry Chicken Pot Pie with Cheddar Bay Biscuit Topping

Why You’re Going to Love This Recipe

• Comfort meets craveable curry: The warmth of coconut curry sauce transforms this classic into something unexpectedly soulful.
• Flaky, cheesy biscuit topping: Red Lobster’s Cheddar Bay Biscuit mix takes this over the top with a golden crust that soaks up all the gravy.
• Make-ahead friendly: The filling can be made in advance and stored until you’re ready to top and bake.
• Perfect for cozy nights: Whether it’s dinner for two or a comforting meal for a crowd, this pot pie makes any evening feel special.

Ingredients Overview

Curry Chicken Marinade
Start by marinating boneless, skinless chicken thighs in oil, curry powder, salt, and pepper. Let the flavors soak in before searing for a golden, flavorful crust.

Curry Chicken Gravy
This luscious base is built with a mix of water or broth, coconut milk, potatoes, carrots, onions, shallots, garlic, ginger, and herbs. Curry powder gets bloomed in oil for maximum flavor. Once everything simmers together, you’ve got a rich, velvety sauce full of tender veggies and seared chicken.

Cheddar Bay Biscuit Topping
Made with Red Lobster’s biscuit mix, extra cheddar cheese, and milk. This topping bakes into a cheesy, golden crust that’s impossible to resist.

Garlic Butter
A final touch of garlicky butter brushed over the biscuits brings it all together with rich, savory flair.

How to Make It

Marinate the Chicken
Mix chicken thighs with oil, curry powder, salt, and pepper. Let them marinate for at least 15 minutes, then sear both sides until deeply golden. Set aside to rest.

Make the Curry Gravy

In the same pan, bloom curry powder in a bit of oil until fragrant. Add shallots, garlic, and ginger. Deglaze the pan with water or broth, then add back the chopped chicken along with potatoes, carrots, and onions. Pour in coconut milk and season with salt and pepper. Add thyme and bay leaves, cover, and simmer until the sauce is rich and the vegetables are tender.

Prepare the Biscuit Dough
Gently mix biscuit mix, cheddar cheese, and milk until a shaggy dough forms. Avoid overmixing to keep the biscuits tender.

Make the Garlic Butter
Whisk together softened butter, garlic, dried parsley, and a pinch of salt. Set aside to brush over the baked topping.

Assemble and Bake
Preheat the oven to 425°F. Pour the curry chicken filling into a baking dish or divide into ramekins. Top with biscuit dough and bake until golden brown. Brush the tops with garlic butter while still hot. Serve and savor every bite.

Storage Suggestions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to revive the biscuit topping’s crisp edges. For longer storage, the unbaked pot pie can be frozen and baked from frozen, adding 10–15 extra minutes to the bake time.

RECIPE

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Curry Chicken Pot Pie

Think of this as pot pie with a passport. Inspired by the flavors of Caribbean and South Asian kitchens, this recipe brings bold curry flavor into the comfort of a creamy chicken stew. Coconut milk, warm spices, and garden vegetables create a rich, savory filling, all sealed under a layer of cheesy Cheddar Bay Biscuit topping. It’s nostalgic, familiar, and completely unexpected in the best way.

Course dinner

Cuisine American, Caribbean, Indian

Keyword curry chicken, pot pie

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Author kingcooks

Equipment

• 6-6oz ramekins

Ingredients

Curry Chicken Marinade

• 2-3 lbs chicken thighs boneless skinless
• 3 tbsp oil
• 1 tbsp curry powder
• 1 tsp salt
• 1 tsp pepper

Curry Chicken Gravy

• 2 cup water or chicken broth
• 1 13 oz can of coconut milk
• 1/2 cup potatoes diced
• 1/2 cup onion diced
• 1/2 cup carrots diced
• 1/4 cup shallots finely chopped
• 3-4 sprigs thyme
• 2-3 bay leaves
• 2 tbsp garlic minced or paste
• 1 tbsp ginger minced or paste
• 1 tbsp curry powder
• 1 tsp salt plus more to taste
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Cheddar Bay Biscuit Topping

• 1 11.36oz box red lobster cheddar bay biscuit mix
• 2 cups mild cheddar shredded
• 3/4 cup milk

Garlic Butter

• 1/2 stick butter softened
• 1 tbsp garlic
• 1/2 tsp Parsley dried
• Pinch of salt

Instructions

Curry Chicken Marinade

• In a large bowl add all ingredients listed under “Curry Chicken Marinade.” Mix thoroughly and allow to marinate for 15 minutes.
• To a pan over medium heat, sear the marinated chicken thighs on both sides. Cook for 3-4 minutes per side until a nice crust forms.
• Once cooked, set aside to rest.

Chicken Curry Gravy

• In the same pan, add curry powder, a little oil and cook for 2-3 minutes. Cooking the curry first will provide a greater depth of flavor.
• Once the curry turns to a deep golden brown color add shallots, garlic and ginger.
• Sauté for 1-2 minutes until fragrant and deglaze the pan with water.
• Chop the sear chicken into bite sized pieces and return to the pan.
• Add the diced potatoes, carrots, onion and stir to combine.
• Once that comes to a slow boil, pour in the coconut milk. Make sure to shake the can before opening.
• Season to taste with salt and pepper.
• Finally, add thyme sprigs and bay leaves.
• Cover and cook for 10-15 minutes to thicken the sauce and cook the vegetables to fork tender.
• Finish by stirring in freshly chopped parsley, and adjust the seasoning with salt and pepper to taste.

Cheddar Bay Biscuit Topping

• In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.

Garlic Butter

• In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.

Assemble

• Preheat your oven to 425°F.
• Transfer the curry chicken filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar bay biscuit dough, spreading it out evenly.
• Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
• Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!

Notes

if the gravy isn’t thick enough, make a cornstarch slurry by combining one part cornstarch to one part water. mix thoroughly then stir into the gravy. repeat until the thickness is to your liking.