Spring is afoot. The grass is poking out of the clay soil around the house, and little buds have been developing on the trees, disproving their grey + dead wintery appearance. With the start of color peeking just around the corner (so long, dark muddy browns of February!), I wanted to make something vibrant and full of flavor to welcome the start of spring. But let\u2019s face it\u2014it\u2019s also still pretty darn cold out there and comfort food is desperately needed, and so this chicken curry pot pie was the perfect solution. There is curry powder and turmeric in both the crust and the filling, for lots of savory goodness and<\/em> a beautiful golden hue. And if you want to make a veggie version, just swap the chicken for (2) 14-ounce cans of chickpeas, drained, and 3\/4 cup frozen shelled peas.<\/p>\n As for the filling itself, it has a mix of chicken thighs, onion, garlic, carrots, chopped up fennel bulb, potato, and thyme inside. It\u2019s super savory and *incredibly* comforting, I\u2019m slightly embarrassed to say that Jeremy and I finished the chicken curry pot pie in two days between the two of us (impulse control is not our strong suit, it seems). But it just tasted so<\/em> good and really hit the spot during the rainy and cold March days we\u2019ve been having. We\u2019ve been doing a LOT of yard work out in the rain to try and get the garden infrastructure in place. I\u2019ve been gathering and hauling rocks for some stone raised beds I plan on making, and we\u2019re doing soil remediation with the clay soil to get it ready to seed with native wildflowers. So we\u2019ve definitely been in sore need of some pie fuel.<\/p>\n This deeply flavorful chicken curry pot pie is filled with savory chicken thighs, potatoes, garlic, turmeric, curry powder, fennel, thyme, and carrots. And the crust has some curry powder and turmeric in it, too, for an even tastier pastry. It can also be made gluten-free using a 1-to-1 gluten free baking mix such a Bob’s Red Mill. I’ve found the GF mixes are a little more absorbent, so you may need to add another tablespoon or two of water to the pastry dough if using a GF flour mix.<\/p>\n<\/p><\/div>\n![\"Chicken](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2025\/03\/Chicken-Curry-Pot-Pie01-2.jpg\")
<\/p>\n![\"daffodil](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2025\/03\/Chicken-Curry-Pot-Pie01-7.jpg\")
As for the fancy decorations, I just cut those out of the dough with a small knife with a couple stencils I made. It helps if you have a really daffodil to look at so you can see the shape of it. But basically I drew a small eye shape (about 3\/4-inch long) on a piece of parchment paper and cut it out, and that was each petal, and I used it as a stencil to cut around with the knife. For the center of the daffodil, I just cut out a small rectangle and then made the two furthest edges touch each other and pressed the seam together to create a hollow cylinder. And the long leaves and stem I just cut out freehand. But you could easily use some floral cookie cutters<\/a> to add some floral spring vibes to the pie in an easier fashion. Well my friend, I hope you are having a lovely start to spring and enjoy this flavor bomb of a chicken curry pot pie. I\u2019ll be back again soon with another recipe, or maybe a homestead update! I\u2019m still deciding \ud83d\ude00 And if you\u2019re jonesing for another savory pastry, I\u2019m steering you in the direction of this delightfully umami mushroom galette<\/a>.<\/p>\n![\"Chicken](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2025\/03\/Chicken-Curry-Pot-Pie01-12.jpg\")
<\/p>\nChicken Curry Pot Pie<\/h2>\n