I’ve always loved curry in a bowl — steamy, saucy, perfect with rice or naan. One day, though, I had some leftover curry vegetables in the fridge and a sheet of puff pastry sitting in the freezer. On a whim, I spooned the curry into a baking dish, laid the pastry on top, and slid it into the oven.
What came out surprised me. The filling thickened into something rich and comforting, the spices softened and settled into each other, and the flaky, golden crust on top turned the whole thing into serious comfort food. It wasn’t trying to be a traditional pot pie or a classic curry — it was just really, really good.
Why you’ll love this
- It brings together the comfort of a pot pie with the familiar warmth of curry, without feeling heavy or overdone
- The filling is creamy and flavorful, while the flaky crust adds just the right contrast in texture
- Curry Pot Pie is easy to make ahead and reheat, which makes it great for busy days or relaxed dinners
- Everything bakes together in one dish, so there’s less cleanup and more time to enjoy the meal
- It feels special enough to serve to guests, yet simple enough for a regular weeknight
Curry Pot Pie
Ingredients
For the filling
- 15 ml oil
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 small carrot diced
- 100 g diced chicken or mixed vegetables
- 5 g curry powder 1 tsp
- 200 ml coconut milk ¾ cup
- 5 g cornstarch mixed with 15 ml water 1 teaspoon + 1 tbsp
- Salt to taste
For the topping
- 1 sheet puff pastry
- 1 egg beaten (for brushing)
Instructions
- Heat oil, sauté onion, garlic, and carrot 3 min.
- Add chicken or veggies and curry powder. Cook 5 min.
- Stir in coconut milk and cornstarch slurry. Simmer 3–4 min until thick.
- Spoon into small baking dishes, cover with puff pastry, seal edges.
- Brush with egg and bake at 200°C / 400°F for 20 min until golden.
Notes
- You can replace chicken with chickpeas, lentils, or extra vegetables for a vegetarian version.
- Coconut milk can be swapped with cooking cream for a milder flavor, though coconut adds more warmth.
- Use any mild curry powder you enjoy; this dish works best with one that isn’t overly spicy.
- Cook the filling until slightly thick before adding the pastry so it doesn’t turn soggy.
- Let the filling cool for a few minutes before topping with pastry to help it bake evenly.
- Score the pastry lightly to help steam escape and keep the crust flaky.
- The filling can be made up to 2 days ahead and stored in the fridge.
- Once baked, leftovers keep well in the refrigerator for up to 3 days.
- Reheat in the oven for best texture rather than the microwave.
- Serve with a simple green salad or steamed vegetables.
- A spoon of yogurt or chutney on the side works well with the curry flavors.
- Add peas or mushrooms for extra texture.
- Use puff pastry squares for individual pot pies.
- Sprinkle nigella seeds or sesame seeds on top before baking for extra flavor.
Nutrition
FAQs
Can I make this curry pot pie ahead of time?
Yes. You can assemble the pot pies and refrigerate them for up to 24 hours before baking. When ready, bake straight from the fridge, adding a few extra minutes if needed.
Can I freeze curry pot pie?
Yes, it freezes well. Assemble the pot pies, wrap them tightly, and freeze before baking. When ready to cook, bake from frozen and add extra time until the crust is golden and the filling is hot.
What kind of crust works best?
Store-bought puff pastry or pie dough both work well. Puff pastry gives a lighter, flakier top, while pie dough makes it more classic and sturdy.
Can I make this vegetarian or vegan?
It’s easy to keep it vegetarian by using vegetable stock. For a vegan version, use plant-based butter, dairy-free milk, and a vegan pastry.
Can I add protein to the filling?
Yes. Chickpeas, lentils, tofu, or cooked chicken all work well and blend nicely with the curry flavors.
How long will leftovers keep?
Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for best texture or gently in the microwave.
Tips for perfect Curry Pot Pie + common mistakes to avoid
- Thicken the filling a bit before assembling Curry sauce straight from the stove can be too runny and make the bottom crust soggy. Let it cool slightly or simmer a minute longer so it’s creamy but not watery.
- Cool the filling before adding the crust Hot filling can melt the butter in puff pastry or pie dough and ruin the flake. Room-temp or slightly warm is ideal.
- Vent the top crust A few slits or pokes let steam escape. Skip this and the crust can puff up weirdly or the filling might bubble over and burn.
- Egg wash or brush with milk Gives that beautiful golden shine. No wash = pale, less appetising top.
- Bake on a lower rack or on a baking sheet Catches any drips and helps the bottom crisp up. Middle rack is fine, but a sheet underneath saves cleanup drama.
- Don’t under-bake The filling needs to be properly hot all the way through. If the crust is golden but the centre is still cold, pop it back in for 5–10 minutes.
- Use cold pastry straight from the fridge/freezer Keeps the layers flaky. Room-temp dough = flat, tough crust.
- Season the filling well before baking Spices mellow in the oven, so taste and adjust salt/seasoning beforehand. Bland curry stays bland.
- Don’t overload with liquid Too much sauce = soggy disaster. Aim for thick enough to coat a spoon.
This Curry Pot Pie always leaves the kitchen smelling amazing and everyone quietly going back for another slice. It’s just good, honest food—warm curry flavors wrapped in a crisp, flaky crust—that feels special without any extra effort. The kind of dish that turns a regular dinner into something you actually look forward to.
If you try it, let me know what you think. And if curry nights are your thing, there’s lots more Indian-inspired comfort waiting over on Beyond Chutney. Hope it becomes a favorite in your house too 😊
If you’re in the mood for something sweet afterward, try pairing it with my Chai Latte Pudding. It’s a simple, comforting dessert that balances the warmth of the spices and finishes the meal nicely.
Have a question or something to share? Leave a comment below!