Chicken Curry Potpie

Name: Chicken Curry Potpie
Total time: 1 h 30 min
Yield: 5 servings
Ingredients: 3 1/2 cups all-purpose flour, or as needed; 2 teaspoons kosher salt; 3 1/2 teaspoons baking powder; 11 tablespoons very cold unsalted butter, cut into 1-inch cubes; 1 1/4 cups buttermilk; 2 tablespoons canola oil; 2 1/2 pounds bone-in chicken thighs, skin removed; 1/4 cup Madras curry powder; 2 lemon grass stalks, tops trimmed, bases halved lengthwise and smashed; 3 white onions, cut into 3/4-inch dice; 1/2 to 3/4 cup fish sauce; 4 large carrots, peeled and cut into 3/4-inch dice; 3 large Yukon Gold or baking potatoes, peeled and cut into 3/4-inch dice; 1 1/4 cups coconut milk

Recipe from Good Girl Dinette

Adapted by Steven Stern

Chicken Curry Potpie — Axel Koester for The New York Times

Total Time: 1 hour 30 minutes
Rating: 4(160)
Comments: Read comments

Featured in: Based on an Old Family Recipe

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Ingredients

Yield:5 servings

For the Buttermilk Biscuits

3½cups all-purpose flour, or as needed
2teaspoons kosher salt
3½teaspoons baking powder
11tablespoons very cold unsalted butter, cut into 1-inch cubes
1¼cups buttermilk

For the Chicken Curry

2tablespoons canola oil
2½pounds bone-in chicken thighs, skin removed
¼cup Madras curry powder
2lemon grass stalks, tops trimmed, bases halved lengthwise and smashed
3white onions, cut into ¾-inch dice
½ to ¾cup fish sauce
4large carrots, peeled and cut into ¾-inch dice
3large Yukon Gold or baking potatoes, peeled and cut into ¾-inch dice
1¼cups coconut milk

Ingredient Substitution Guide

Preparation

For the Buttermilk Biscuits
1. Step 1
  Have ready five 24-ounce oval (or 7-inch round) gratin dishes.
2. Step 2
  For the buttermilk biscuits: In a large bowl, whisk the flour, salt and baking powder to combine. Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter. Pulse 5 to 7 times until the butter pieces are pea-size. Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.
3. Step 3
  Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated. Gently work the dough just until it comes together. Cover lightly, refrigerate 1 hour.
4. Step 4
  For the chicken curry: Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass. Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes. Add the onions and ½ cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.
5. Step 5
  Add the carrots and enough water to cover. Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes. Transfer the chicken to a plate and discard the lemongrass. Add the potatoes and coconut milk to the pan, and bring to a simmer. Pull meat from chicken thighs in bite-size pieces. Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes. Taste sauce and, if needed (fish sauces vary in saltiness), season with up to ¼ cup additional fish sauce.
For the Chicken Curry
1. Step 6
  For assembly: Heat oven to 425 degrees. Divide the biscuit dough into five portions. On a lightly floured work surface, roll out each portion so it will cover the top of a gratin dish to within ½-inch of the edges. Distribute the chicken curry among the 5 dishes and top each with dough. Bake until the biscuits are golden, 15 to 20 minutes.

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Ratings

4 out of 5

160 user ratings

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Comments

Leah7 years ago

You can make the filling a day or more in advance. Refrigerate and then heat on the stovetop before assembly. Make the biscuits right before baking.
Cut out rounds and put the biscuits right next to each other on top of one large dish. This actually works really well with drop biscuits rather than rolled biscuits. Or, you could also top with a rolled pie crust, again making one large dish instead of several small.

Elise7 years ago

This is an excellent recipe. I made it exactly as described, except I limited the fish sauce to 1/4 cup due to personal preference. The biscuit has an excellent texture, and the meat and vegetables are very flavorful and not too salty. I am really happy with how it turned out and will make it again! Next time I hope to add cauliflower later in the recipe.

Cole7 years ago

Great recipe!
I had all the ingredients on hand except for lemongrass, so I subbed in a inch nub of ginger rather than going to the store. I found that I wanted a hair more curry powder and a titch less fish sauce, but overall this is a winner!

Katy2 years ago

The curry variation on standard pot pie is much appreciated. The full 1/2 C of fish sauce resulted in a too-salty curry, I will cut back next time. I also beefed up the curry powder with a mild curry paste. Frozen puff pastry on top worked well. This served as a great leave-at-the-door dinner for my daughter's covid-isolating family!

helen2 years ago

I made this dish with the fish sauce and it came out so salty that I’m planning to use it as a Saltlick for the deer outside

John3 years ago

I used a scant 1/2 cup Thai Kitchen fish sauce and wound up with pot pies that noticeably tasted of fish, and were so salty they were barely edible. Fail.

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