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.
Servings: 6 people
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.