Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Creamy Curried Chicken Pot Pie

This creamy curried chicken pot pie is perfect for a rainy day or just when you're craving some comfort food.

Get access to everything we publish when you sign up for Outside+.

None
Kris Osborne

Recipe for Whole-Grain Crust

Ingredients

  • 4 tsp grape seed oil, 
divided
  • 8 oz boneless, skinless chicken breast, cut into 
1-inch cubes
  • 1 large carrot, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tbsp peeled and 
puréed ginger
  • 1 tbsp ground coriander
  • 2 tsp each ground cumin and red pepper flakes
  • 1 tsp ground turmeric
  • 1 sweet potato, peeled 
and diced
  • 1 small head cauliflower, chopped into small florets
  • 2 cups low-sodium vegetable stock
  • 1 tbsp tapioca starch
  • 1 red bell pepper, diced
  • 1 cup cooked chickpeas
  • 1 13.5-oz BPA-free can coconut milk
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tbsp chopped fresh 
flat-leaf parsley

Preparation

  1. In a medium stockpot on medium-high, heat 1 tbsp oil. Add chicken and cook until just cooked through, stirring occasionally, about 5 to 7 minutes. Transfer to a plate and set aside.
  2. To stockpot, heat remaining 1 tsp oil. Add carrots, onions, garlic and ginger and sauté until fragrant, about 2 minutes. Add coriander, cumin, red pepper flakes and turmeric and sauté until fragrant, about 1 minute.
  3. Stir in potatoes, cauliflower and stock. Cover, bring to a simmer and cook for 15 minutes or until potatoes are tender, stirring every 5 minutes.
  4. Whisk together tapioca and 2 tbsp water. Stir in tapioca mixture, bell pepper, chickpeas, coconut milk, salt and pepper. Bring to a simmer, about 5 minutes. Remove from heat and stir in parsley and chicken. Using a ladle or ½-cup measuring cup, add filling to crusts and bake according to crust directions.

Nutrition Information

  • Serving Size 1 5-inch pie with 1/2 cup filling
  • Calories 455
  • Carbohydrate Content 41 g
  • Cholesterol Content 14 mg
  • Fat Content 27 g
  • Fiber Content 6 g
  • Protein Content 14 g
  • Saturated Fat Content 7 g
  • Sodium Content 505 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 15 g