Curry chicken pot pie brings the warmth of Caribbean spice to classic comfort food. Tender chicken thighs simmer in a fragrant curry gravy with coconut cream, fresh herbs, and a hint of Scotch bonnet heat. Wrapped in golden, flaky puff pastry, it’s hearty, aromatic, and rich with layers of flavor — a perfect cozy, budget-friendly meal for when you want something both bold and comforting.

Quick Info

⏱️ 185 min • 🍽️ 6 servings • ⭐ 80%

Nutrition

720 cal • 44g protein • 31g carbs • 50g fat

Tags

[Dinner] • [Lunch] • [Caribbean] • [Meal]

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons vegetable oil, divided
• 1 tablespoon all-purpose seasoning
• 1 teaspoon ginger paste
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 1 chicken bouillon cube, crushed
• 2 tablespoons Caribbean curry powder, divided
• 4 garlic cloves, minced, divided
• ½ medium yellow onion, diced
• 2 scallions, finely chopped
• ½ Scotch bonnet pepper (optional), seeds removed, sliced
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 medium Yukon Gold potato, peeled and cut into small cubes
• 1 carrot, cut into rounds
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 cup heavy coconut cream
• ½ cup whole milk
• 2 frozen puff pastry sheets, thawed
• 1 large egg
• 1 teaspoon water

Instructions Preview

1. Coat the chicken evenly with 1 tablespoon …
2. Remove the chicken from the refrigerator, …
3. Heat a large pan or skillet over medium-hi…

…and 8 more steps

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Recipe by: Typhanie Stewart • From: Tasty