A savory dish featuring a curry-flavored filling topped with biscuits, perfect for a comforting meal! A twist on your traditional chicken pot pie.
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Bake your biscuits for 6 minutes at 400°F. They will be underdone, which is intentional to ensure they bake fully once on top of the filling.
Add oil, butter, or spray to a Dutch oven or large skillet on medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.
Stir in the garlic and cook for 1 more minute.
Stir in curry powder, celery seed, and fresh thyme. Cook for 1 minute until fragrant.
Sprinkle in the flour and cook, stirring constantly, for about 2 minutes.
Gradually whisk in the chicken bone broth and coconut milk until smooth. Let it simmer and thicken for 3-5 minutes.
Stir in lemon juice, salt, black pepper, chopped roasted chicken or turkey, and frozen green peas. Taste and adjust seasoning.
Preheat the oven to 400°F (200°C).
Pour the filling into a large baking dish or oven-safe skillet. Since I use a cast iron I did not need to transfer to a oven safe pan.
Arrange the biscuits on top of the filling. Brush them with egg wash.
Bake for 10-15 minutes, or until the biscuits are golden brown and cooked through.
Adjust the amount of curry powder to your taste preference.
Ensure the filling is thickened before adding the biscuits to prevent them from becoming soggy. You can cook it a bit longer, but the pre-cooking of the biscuits helps with this!
When storing the leftovers store the biscuits separately from the filling. Pour over and microwave to reheat.
How can I make Chicken Curry Pot Pie with Biscuits gluten-free?
To make a gluten-free Chicken Curry Pot Pie with Biscuits, substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that your biscuits are made with gluten-free ingredients. You can also use gluten-free chicken broth to maintain the dish's flavor.
What are some good side dishes to serve with Chicken Curry Pot Pie?
Chicken Curry Pot Pie pairs wonderfully with a simple green salad or steamed vegetables like broccoli or green beans. You could also serve it with a side of rice or quinoa to soak up the delicious curry sauce.
Can I store leftover Chicken Curry Pot Pie, and how long will it last?
Yes, you can store leftover Chicken Curry Pot Pie in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in the oven at 350°F until warmed through, or microwave individual portions.
What can I use instead of coconut milk in Chicken Curry Pot Pie?
If you prefer not to use coconut milk, you can substitute it with heavy cream or a dairy-free alternative like almond milk or oat milk. Just keep in mind that this may alter the flavor slightly, so adjust the seasoning as needed.
How do I ensure my biscuits are perfectly baked on top of the Chicken Curry Pot Pie?
To ensure your biscuits are perfectly baked, bake them for 6 minutes before adding them to the filling. This will keep them slightly underdone, allowing them to finish baking on top of the curry filling for a golden and fluffy texture.
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