Looking for a new way to enjoy a classic chicken pot pie? This Red Curry Chicken Pot Pie combines the rich, aromatic flavours of Thai red curry with the familiar comfort of a creamy chicken filling topped with crisp, golden pastry. It’s a quick and easy fusion recipe that combines the best features of two beloved recipes.
Tender chicken thighs, pumpkin, peas and baby corn are coated in a rich spicy red curry sauce, topped with puff pastry and baked in the oven. Serve this straight away or prepare in advance and keep in the freezer. Red Curry Chicken Pot Pie is easily cooked directly from frozen, saving you time in the kitchen.
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Why you’ll love this recipe
This Red Curry Chicken Pot Pie blends familiar comfort food with bold, aromatic flavours, making it a dish you’ll want to cook on repeat.
- Comfort with a twist – combines the creamy, flaky goodness of a classic chicken pot pie with the vibrant heat of Thai red curry.
- One-pan filling – the rich curry sauce, chicken, and vegetables all come together in a single pan for easy prep and cleanup.
- Customisable vegetables – swap in whatever’s in season or in your fridge to make it your own.
- Perfect for any occasion – hearty enough for weeknight dinners, but impressive enough for guests.
- Make-ahead friendly – prepare in advance and cook from frozen.
Ingredient notes and substitutions
Here is a list of everything you will need to make Red Curry Chicken Pot Pie, plus substitutions and extra details.
- chicken thighs – tend to stay moist and flavourful during the cooking process. You can swap for the same amount of chicken breast if you’d prefer.
- vegetable oil – any neutral oil works great in this recipe. Substitute for olive oil if preferred.
- butter – unsalted.
- brown onion – finely diced. Shallots would also be suitable.
- garlic – minced. Substitute with crushed garlic paste.
- ginger – minced. Substitute with ginger paste.
- lemongrass – finely chopped. Substitute with lemongrass paste, or can be omitted.
- salt
- red curry paste – any jarred red curry paste is suitable. My brand of choice is Maesri.
- all purpose flour – otherwise known as plain flour.
- chicken stock – either liquid, or made up from stock cubes (bouillon).
- coconut milk – preferrably full fat
- makrut lime leaves – shredded. Also known as kaffir lime leaves.
- castor sugar – also known as superfine sugar.
- fish sauce
- pumpkin – cut into cubes. Any type of pumpkin is suitable.
- frozen peas – can be added while they are still frozen.
- baby corn spears – I used the canned variety.
- puff pastry – full fat and store bought.
How to make this recipe
The filling for this Red Curry Chicken Pot Pie comes together in the one pot.
Step 1: Heat vegetable oil in a large pot placed over medium high heat. Brown chicken, until it shows some colour, and then remove from pan. Chicken doesn’t need to be cooked all the way through.
Step 2: Add butter and allow to melt and foam. Then add onion, garlic, ginger and lemongrass. Sauté for a few minutes until softened and fragrant, then season with salt.
Step 3: Add red curry paste, stirring through the vegetables. Cook for 1-2 minutes until toasted and fragrant. Lower heat slightly before sprinkling over flour and stirring through, creating a roux.
Step 4: Pour in chicken stock and coconut milk and scrape up any stuck bits at the bottom of the pan. Allow to simmer for a few minutes, stirring regularly, until the sauce has thickened. Add makrut lime leaves, sugar and fish sauce. Then add vegetables and chicken back in and stir everything well.
Step 5: Transfer chicken mixture into an oven-safe dish. Top with puff pastry and crimp around the edges. Poke a few holes in the top to allow the steam to escape.
Step 6: Preheat oven to 180ºC. Place pie in the oven for 20-30 minutes until pastry is golden and crisp and filling is bubbling. Serve immediately.
Freezing
This Red Curry Chicken Pot Pie is perfect to make ahead and store in the freezer. If doing so, allow the filling to cool completely before transferring to an oven-safe dish and topping with puff pastry. This will ensure the puff pastry doesn’t get soggy. Cover with aluminium foil and freeze for up to three months. Cook pie directly from frozen in a 180ºC oven for 45-60 minutes, removing the foil for the last 20 minutes.
📖 Recipe
Red Curry Chicken Pot Pie
Ingredients
- 600 g chicken thighs chopped into chunks
- 30 mL vegetable oil
- 50 g butter
- 1 brown onion finely diced
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon finely chopped lemongrass
- 115 g red curry paste
- 50 g all purpose flour
- 250 mL chicken stock
- 400 mL coconut milk
- 5 makrut lime leaves shredded
- 1 tablespoon sugar
- ½ tablespoon fish sauce
- 250 g pumpkin cubed
- 130 g frozen peas (1 cup)
- 150 g baby corn spears cut into 2cm chunks
- 1 large sheet of puff pastry
Instructions
- Heat vegetable oil in a large pot placed over medium high heat. Brown chicken, until it shows some colour, and then remove from pan. Chicken doesn’t need to be cooked all the way through.
- Add butter and allow to melt and foam. Then add onion, garlic, ginger and lemongrass. Sauté for a few minutes until softened and fragrant, then season with salt.
- Add red curry paste, stirring through the vegetables. Cook for 1-2 minutes until toasted and fragrant. Lower heat slightly before sprinkling over flour and stirring through, creating a roux.
- Pour in chicken stock and coconut milk and scrape up any stuck bits at the bottom of the pan. Allow to simmer for a few minutes, stirring regularly, until the sauce has thickened. Add makrut lime leaves, sugar and fish sauce. Then add vegetables and chicken back in and stir everything well.
- Transfer chicken mixture into an oven-safe dish. Top with puff pastry and crimp around the edges. Poke a few holes in the top to allow the steam to escape.
- Preheat oven to 180ºC. Place pie in the oven for 20-30 minutes until pastry is golden and crisp and filling is bubbling. Serve immediately.
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