Curried Chicken Pot Pie with a Mashed Potato Crust

I hope everyone had a lovely Thanksgiving! I always admire bloggers who post recipes for holidays a few weeks before each celebration. I usually don’t quite have my act together to do so, but I do have a fun idea this year for what to do with your Thanksgiving leftovers! I actually made this Curried Chicken Pot Pie a few weeks ago, but you could easily use leftover turkey and mashed potatoes to whip it up as well. It’s classic comfort food with an Indian twist.

I used roasted cauliflower, chicken, and peas in the filling with a hefty dose of garlic ginger paste and Indian spices. Then I topped the pot pie with mashed potatoes mixed with a bit of curry powder, cumin, and turmeric. This pot pie is really flavorful and pretty healthy with all the veggies!

Curried Chicken Pot Pie with a Mashed Potato Crust
Printable Recipe


1 head cauliflower, cut into florets
2 tablespoons canola oil, divided
4 boneless, skinless chicken breasts, chopped into bite sized pieces
2 cups frozen peas, thawed
1 red onion, chopped
3 carrots, peeled and chopped
1/4 cup garlic ginger paste
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1 teaspoon salt
2 cups low sodium chicken stock
1 cup milk (I used 2%)
1/2 cup all-purpose flour

Mashed Potato Crust:
2 pounds Yukon gold potatoes, scrubbed and chopped into 1/2-inch cubes (I used 8 potatoes)
1/2 cup milk (I used 2%)
1/4 cup unsalted butter, melted
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon salt

Heat oven to 400°F. Place cauliflower on a large baking sheet and drizzle with 1 tablespoon canola oil. Toss until evenly coated and roast at 400°F for 20 minutes or until tender. Place cauliflower in a large 13×9-inch baking dish.

To make the filling, heat remaining 1 tablespoon canola oil in a large nonstick skillet over medium heat and sauté chicken for 5 to 7 minutes or until chicken is cooked through and no longer pink in the center. Place cooked chicken and peas in the pan with the cauliflower.

Add onion and carrots to the skillet the chicken was cooked in and sauté for 5 to 7 minutes or until tender; add garlic ginger paste, coriander, cumin, cayenne pepper, turmeric, and salt and sauté for 1 to 2 minutes or until fragrant. Add chicken stock, milk, and flour to the pan and whisk until thickened, about 3 minutes. Pour mixture into the baking dish with the cauliflower, chicken, and peas and mix well.

Meanwhile, make the mashed potato crust. Place chopped potatoes in a large pot with boiling water and boil for 10 minutes or until fork tender. Drain potatoes, place in a large bowl, and mash well; stir in milk, butter, curry powder, cumin, turmeric, and salt.

Reduce oven heat to 350°F. Spread the mashed potatoes evenly over the filling in the 13×9-inch pan and bake at 350°F for 45 minutes or until set. Makes 8 servings.

Nutrition: 457 calories, 4.9g fat, 8.3g fiber, 37.0g protein per serving
Cost: $1.78 per serving

10 Responses to Curried Chicken Pot Pie with a Mashed Potato Crust

  1. I was so not on top of posting before Thanksgiving this year… and now I feel like it’s too late to even post a recap. Next year! I’m not a big fan of curry, but the mashed potato crust I can get behind!

  2. I was just thinking about chicken pot pie last night. I love the twist
    of curry flavors and the cauliflower. I want this for dinner tonight!

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