Curry Chicken Pot Pie Recipe

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Curry Chicken Pot Pie
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  1. In small pan, saute onions with the butter, just until soft. Set aside.
  2. In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
  3. Lower heat and add milk.
  4. In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth) and mix with the heated broth.
  5. Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens. Add more flour if needed.
  6. Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
  7. Cut slits in top (and brush with butter if you want).
  8. Bake at 400 degrees until crust is nice and golden.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 229.99 Kcal (963 kJ)
Calories from fat 118.82 Kcal
% Daily Value*
Total Fat 13.2g 20%
Cholesterol 27.34mg 9%
Sodium 542.65mg 23%
Potassium 360.17mg 8%
Total Carbs 20.45g 7%
Sugars 1.06g 4%
Dietary Fiber 3.91g 16%
Protein 9.23g 18%
Vitamin C 12.4mg 21%
Iron 1.5mg 8%
Calcium 58.7mg 6%
Amount Per 100 g
Calories 114.05 Kcal (478 kJ)
Calories from fat 58.92 Kcal
% Daily Value*
Total Fat 6.55g 20%
Cholesterol 13.56mg 9%
Sodium 269.09mg 23%
Potassium 178.6mg 8%
Total Carbs 10.14g 7%
Sugars 0.53g 4%
Dietary Fiber 1.94g 16%
Protein 4.58g 18%
Vitamin C 6.2mg 21%
Iron 0.7mg 8%
Calcium 29.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
  • 6

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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