chicken potpie 1Chicken potpie is one of my husband’s favorite meals, and I have to admit that eating this on a cold day hits the spot. This curry version is a twist on the classic comfort food, and is one of my guilty pleasures.

Curry chicken potpie
Serves 6
750 calories
53 g
174 g
45 g
33 g
27 g
353 g
1265 g
4 g
2 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 750
Calories from Fat 394
% Daily Value *
Total Fat 45g
Saturated Fat 27g
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 174mg
Sodium 1265mg
Total Carbohydrates 53g
Dietary Fiber 4g
Sugars 4g
Protein 33g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 2 ½ cups (310 grams) all-purpose flour, plus a small amount extra
  2. • 2 teaspoons fine salt
  3. • 1 cup (225 grams) cold unsalted butter, cut into ½ -inch cubes
  4. • 3-5 tablespoons ice water
  1. • 1 pound skinless chicken breast, cut into cubes
  2. • 1 cup carrots, cut into cubes
  3. • 1 cup frozen peas
  4. • ½ cup sliced celery
  5. • 1/3 cup (75 grams) butter
  6. • 1/3 cup onions, chopped
  7. • 1/3 cup all-purpose flour
  8. • ½ teaspoon salt
  9. • ¼ teaspoon black pepper
  10. • 1 ½ tablespoons curry powder
  11. • ¼ teaspoon celery seeds
  12. • 1 ¾ cups chicken broth
  13. • 2/3 cup of milk
  1. 1. Add butter, flour and salt together and mix with a dough cutter until the mixture resembles coarse meal. Sprinkle with 3 tablespoons ice water mix until the dough is crumbly but holds together when squeezed (if necessary, add up to 2 more tablespoons of ice water). Be careful to not overwork your dough, as this will make it difficult to roll out.
  2. 2. Wrap the dough tightly in plastic, and refrigerate until firm (1 hour or overnight)
  1. 1. Preheat oven to 425°F (220 °C).
  2. 2. Put the chicken, carrots, peas and celery in a pot and cover with water (Make sure there is enough water to cover the ingredients). Boil for 15 minutes, drain the chicken-vegetable mix, and set aside.
  3. 3. Heat butter in a saucepan over medium heat, and then add onions and sauté until soft and translucent. Add curry and sauté for another minute before adding salt, pepper and flour. Slowly stir in chicken broth and milk. Let the mixture simmer over medium-low heat until thick. Remove from heat and set aside.
  4. 4. Sprinkle flour on a work surface and roll the dough out to 1/8-inch thickness. Place the dough over a dish and cut off any excess dough that overlaps. Roll out a second disk for the “lid”.
  5. 5. Place the chicken and vegetable mixture in the bottom of the piecrust. Pour the curry mixture over and cover with the second disk. Seal the edge and cut away excess dough. Make small slits in the top to allow the steam to escape.
  6. 6. Bake in the oven for 30-35 minutes, or until the crust is golden brown. Cool for 10 minutes before serving.
  1. makes a 9-inch diameter pie or 4 smaller individual pies
chicken potpie 2



Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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