Chicken curry pot pie minis

Pot Pie minis are in, especially for Valentine’s day. As cute as it is delicious and totally made from scratch in less than an hour. Who doesn’t like that?

Look at the video below to learn how to make the easy lattice shape, then cut it with a cookie cutter. For Valentine’s day of course I used a heart shaped one. Also, the curry addition makes the dish so much more unique.

You should try it!

Video recipe of the day

  • DifficultyEasy
  • CostMedium
  • Preparation time1 Hour
  • Rest time20 Minutes
  • Cooking time30 Minutes
  • Serving8
  • Cooking methodOven
  • CuisineItalian


Curry crust

2 tablespoons curry paste
21/2 cups all purpose (AP) flour
1 teaspoon salt
8 tablespoons butter unsalted
10 tablespoons vegetable shortening
Some ice water, as needed

Curry soup

1 onion (medium, diced)
2 large carrots, diced
1/2 cup sherry
1 lb chicken tenders (cubed)
2 cans curry paste (reserve some for crust)
1 cans sweet peas (14oz) (drained)
1 can coconut milk (full fat)
4 tablespoons cilantro (chopped)
11/2 cup chicken broth
1 large lime (juiced, as needed)

Egg wash

1 egg yolk (beaten with 1 t water and a pinch of salt)


8 Ramekins (12 oz each, circa)


Prepare the curry crust

To prepare the Curried crust:

Place the flour, the salt and the curry paste in the bowl of a food processor. Pulse to mix.

Add the butter and pulse until the mix resembles wet sand. Pour 1 T of water at a time while while keeping the blades running. Stop when the dough forms a ball around the blades. Remove the dough from the food processor, wrap in clear plastic or a ziplock and freeze it for 20 minutes.

To prepare the soup:

Place the onion and 2 T of coconut oil, or olive oil, in a casserole. Sautee’ the onions until translucent, add the carrots and cook a bit more, about 5 min or until soft. Deglaze with half of the Sherry.

Once the wine has evaporated, add the curry paste (minus the 2 Tbs used for the crust) and toast it until it becomes fragrant and darker in color. Toss the chicken in the mix and cook it uniformly for about 5 minutes then deglaze with remaining Sherri wine. Pour the coconut milk, can of peas and broth and bring to a simmer. Taste for salt, and add the lime juice to balance the taste. Toss in the cilantro.

Let the Curried Chicken pot pie filling rest at room temperature while you roll out the crust for the tops.

Follow the video at the top of the recipe to see how the lattice is done.

Pre heat oven to 375F

1- roll out the dough to a 1/4 ” thickness

2-using a pizza cutter/wheel cut out strips of about 1/4″

3- woven the strips like shown in video

4-pat the pattern with your hands, gently, to compact the design

Note: The cookie cutter should be slightly larger than the ramekins so the tops will sit on the rim and not sink

5- Once the lids are cut, freeze them on a tray. Repeat with remaining dough.

6- Fill each ramekin with the Pot Pie filling, brush the rim of the ceramic with egg wash.

7- Press the lids so they will adhere to the ramekins and brush the tops of the egg was, lightly! In fact, too much will seep through the lattice pattern and the tops will become soggy.

Bake about 30 minutes or until bubbly and golden on top.

How to store the Curried Pot Pie

If you decide to refrigerate the unbaked mini pies, you can refrigerate them for a day.

The baked and not served minis can be cooled in the refrigerator and re heated in the microwave to 165F before eating.

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