Curried chicken pot pie

A little bit of leftover roast chicken can go a long way if you know what to do with it. The Preca sisters stretch this half a chicken in a curried chicken pot pie. 

Curried chicken pot pie


  • 100g celery stalks, chopped
  • 3 carrots, peeled
  • 1 onion, chopped
  • 25g bacon, diced
  • 1 tsp curry powder
  • 4 tbsp butter
  • ¼ cup plain flour
  • ½ roast chicken, cut into chunks
  • 200ml chicken stock
  • ¼ cup white wine, optional
  • ½ cup frozen peas
  • 1 cup heavy cream
  • Handful basil
  • 2 bay leaves
  • 1 tsp salt, or more as needed
  • 500g puff pastry
  • 1 egg, beaten


  • Gently fry the onion in olive oil until soft and translucent.
  • Add the roast chicken chunks, bacon and bay leaf and fry for 5 mins until golden brown.
  • Add the white wine and let it reduce.
  • Remove the chicken mixture fro
  • Add the mushrooms, basil, peas and then fry on a high heat for another 3 mins until the mushrooms are tender.
  • Add the curry and the flour and cook, stirring, for 1 min.
  • With the pan off the heat, gradually whisk in the stock
  • Bring to the boil, then simmer for 30 mins and add cream at the last minute.
  • Spoon the filling into a large pie dish or individual dishes with a lip and leave to cool.
  • Heat oven to 220°C.
  • On a floured surface, roll the pastry to the thickness of two £1 coins.
  • Cover the top of the pies with a layer of pastry bringing up the overhang to create a thick edge.
  • Brush over the pastry with beaten egg.
  • Sprinkle sesame seeds over the top and bake in the over for 45 mins until the pastry is hot and bubbling and the pastry is golden.
  • Serve immediately with spring greens.

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2017. 

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