Easy chicken curry pot pies are filled with creamy spinach, curried lentils, and roasted chicken. This pot pie recipe is quick and easy, making several individual pot pies or one family sized pot pie! The easy chicken curry filling will warm the body and soul. Dairy free, gluten free, healthy, and delicious, too!
It’s curry in a hurry today! I’ve got something to write home about. No really. When your favorite childhood home cooked meal meets your favorite grown up meal (which is now gluten free of course), you get this. HOME COOKED Gluten Free Chicken Curry Pot Pies ya’ll!
You see, when I first started eating gluten free… um, like a decade ago (whoa!), there was no such thing as gluten free pie crust and the thought of trying to make a gluten free versions of my beloved childhood favorite, chicken pot pie, was way too daunting.
Okay my mom didn’t really make chicken pot pie from scratch, it was Marie Callender’s, but you get my point. It was an easy family friendly comfort food at it’s finest. But you know what happened because of this gluten free life style? It forced me to try new foods, especially ethnic food. Which I found to be more gluten free friendly. That’s how I fell in love with curry, chicken curry, all things curried. Ya, I’m that girl now. Curry = Comfort.
Friends, this is why I am super duper STOKED to share a recipe for easy chicken curry pot pies today.
Easy Chicken Curry Pot Pie Ingredients
It’s like all of my favorite cozy memories baked into a delicious, Indian-inspired savory pie! Gluten free chicken curry pot pies are made with:
- creamy, dairy free curried lentils
- spinach,
- roasted chicken AND
- an easy peasy 3 ingredient gluten free pie crust.
Seriously, it’s flippin easy! Scrappy home chef skills are to be used. All you gotta do is make the lentils (I cooked them in my rice cooker), then add them to a pot with coconut milk, curry, chicken, etc. Cook it up!
Add the creamy curry mix to a mini pot or or larger pie pan.
Fold the gluten free crust on top. Seal it, brush the crust with olive oil or ghee/dairy free butter.
Then bake it for 30 minutes. Really!
The smell is oh so fragrant, and, dare I repeat myself? COZY. COMFORTING. NOURISHING.
I know, I know. We are all thinking about Holiday menu and Christmas Morning bakes, but I must say, this is a dish you stop you from the Holiday hustle. It did for me. Grant it, I am super overwhelmed with ALL THE THINGS in life, so comfort food is needed. But it did force me to slow down ya’ll! There’s just something about a chilly night, a hot meal, and tasty dish that calms the soul.
But don’t worry, if you don’t have time to make a whole gluten free chicken curry pot pie, you can just enjoy Healthy Seasonal Chicken Coconut Curry! Crust free. 😉
Okay, I’ll stop the cozy talk. It might make you too chillaxed! Haha.
Let’s get to the gluten free chicken curry pot pies recipe!
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Gluten Free Curry Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 2 –3 mini to medium pies, 1 large pie, or 6–8 mini muffin pot pies 1x
- Diet: Gluten Free
Description
Quick and easy gluten free chicken curry pot pie! Make several mini pot pies or one regular pie! A chicken curry filling that will warm the body and soul. Dairy Free, healthy, delicious!
Ingredients
- 2–2 ½ cups cooked lentils or about 1 cup dry before cooking see notes for cooking lentils. You will need 2 cup broth for cooking lentils
- ¾ c chopped white onion onion
- 1 tsp minced garlic (about 2 garlic cloves)
- 2 tsp olive oil or ghee
- Add 1 cup shredded roasted chicken (cooked). Best to use leftover chicken or turkey. You can also use precooked chicken sausage.
- 2 tsp curry powder (Each curry powder is different. I used simply organic curry powder which isn’t as hot.
- Sea Salt and pepper about ¼ to ½ teaspoon each depending on your preference
- 3 c packed spinach leaves
- ½ to ⅔ c coconut milk (lite or regular) depending how much lentils you use.
- 1 tbsp arrowroot or cornstarch
- 1 gluten free Pie crust dough (I used my 3 Gluten Free pie crust).
- You can use mini round baking pots (about the size of a large soup bowl) or mini loaf pans work too. *This will also make 1 pot pie if you want to use a pie pan
Instructions
- First rinse your lentils and cook in pot or rice cooker according to directions. I use 1 cup lentils to 2 cup vegetable broth in a rice cooker. Super easy! Or you can cook on stove.
- Remove lentils from pot and place in bowl.
- Make sure you have your gluten free pie crust rolled and ready to go. The pie crust should be able to cover your pots or pie pan.
- Next heat a skillet to medium heat. Add your oil, garlic, onion, and cook until fragrant and onion are starting to brown.
- Next add in your 1 cup of shredded roasted chicken or cooked chicken of choice. Then add in about 2 cups or more of your lentils. Mix together with onion, garlic.
- Add your curry, salt, pepper, potato starch (or flour), and coconut milk. Mix again on medium heat.
- Last add your spinach leaves. Place on top and cover so they steam on top of the coconut curry chicken dish.
- Wait until they start to wilt then mix all together with the chicken, coconut curry.
- All together this should cook up in about 10 -15 minutes or so. Then remove pan from heat while you prepare the dishes.
- Fill each mini pot full with the spinach lentil curry chicken mixture. Place a circular piece of gluten free dough on top of each pot and pinch the crust to the edges. If you are using a pie pan, just fill it ¾ full then place larger piece of dough on top. If you are using mini loaf pans, tuck the dough down the sides of the pan to cover filling.
- Brush olive oil or ghee/butter on of each. Bake at 350F for about 20-30 minutes or until golden brown.
Notes
- Make individual pot pies, one bigger pot pie, or even 6-8 mini chicken curry pot pie muffins. Just adjust the dough size.
- Cooking times will vary depending on the type of crust you use. Baked in my 3-ingredient gluten free pie crust takes about 30 mintues
- To cook lentils – use 1 cup lentils to 2 ½ cup vegetable broth in a rice cooker. Or you can cook on stove. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. About 20 minutes or so. IMPORTANT I found it best to use less broth when cooking lentils for this dish. So they don’t get soggy when cooking again. Use 2 to 2 ½ cup water or broth per 1 cup dry.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: main, dinner
- Method: oven
- Cuisine: Thai
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 328
- Sugar: 2.9 g
- Sodium: 388.9 g
- Fat: 8.8 g
- Saturated Fat: 2.8 g
- Carbohydrates: 46.3 g
- Fiber: 7.8 g
- Protein: 16.1 g
- Cholesterol: 17.5 g
By the way, curry is an anti-inflammatory spice. So you see, taking time to slow down and make these gluten free curry chicken pot pies can improve your blood pressure and fight oxidative stress. Haha! Never thought you’d hear that about a chicken pot pie dish now did you? Yes, health is always mentioned here. And the fact that I got Marie Callender BEAT! Bahaha!
Speaking of home cooked meals and HOME, we will officially be living in Utah, in the mountains, in a NEW HOME, in less than a month. We found an awesome place that has instant access to trails, a cute coffee shop (which is super important), and it has a basement for a HOME GYM! Still waiting on hearing back if we get accepted to rent it first. AHHHHH!!! Send some good vibes and all the prayers friend. Pretty please. This is a huge transition and new start for us. I hope you don’t mind following us on a bumpy ride until we get settled.
Single serve gluten free curry chicken pot pies.
I am wanting to make this for our Sunday dinner. Have you ever made it ahead of time? I would like to have it all ready today (Saturday) and cook it Sunday.
Are you using the 3 ingredient crust or a different premade crust? I would make the crust and then filling ingredients separate. Then just fill the pie and cover with more crust sunday to bake. Does that make sense?
Yes I will use the 3 ingredient crust. And my plan was to make them separate and the combine everything before baking!! Thanks so much. My family loves chicken pot pie and I was searching for a healthier version so this is perfect. Love your recipes thanks!!
We LOVE living in Utah! When the weather is warm we hike every weekend…Silver lake is gorgeous, Bell’s Canyon is another close favorite! My hubby has summited most of the peaks and while some are more challenging they are totally doable! I love Deer Valley Resort all year! Ritch loves skiing DV or Solitude! Downtown is so fun and accessible too. So many great places to explore the outdoors!
OMG i can’t wait to go to all these! and need to visit you, obviously!
Yay!! I”m heading to salt lake city in May for a conference. Idk if you will be nearby but it would be great for the rain check of my trip to Austin haha.
PS. If you get here before January, the lights on Temple Square are amazing.
oh we just left! were were there looking for a place. darn we should have looked at those.
Good vibes coming your way 🙂 I live in Utah County, and while I know that snow sports are pretty big around here, I’m not into them–I’m more of a summer girl–I hunker down in the winter. Southern Utah is pretty awesome. Make some plans to go there! Goblin Valley and Lake Powell are my absolute faves!! There is speed week on the Bonneville Salt Flats in August, and the Sundance Film Festival in January. Good luck with your move! I hope you like it here–the mountains are gorgeous!!
I so love those mountains!
Wow! Congrats on the exciting new move…I cannot believe how soon it’s happening!
The snowy Utah weather must have you in total comfort food mode. There’s nothing better than chicken pot pie on a chilly evening! I’m loving anything curry these days (having some curry soup for dinner tonight!), so this version is calling my name. Incredible that you managed to make a pot pie that’s both GF and dairy free!
haha i feel like I can conquer the Gluten free world now! JK!
Lady, you are speaking my language when you put “creamy spinach, curried lentils, and roasted chicken” in one sentence! 🙂 And then combining those in a pot pie – why that’s sheer brilliance my friend!
Sending you all the prayers and good vibes y’all get that place! I wish I had been to Utah so I could share a whole bunch of places with y’all but I haven’t – though I did buy my tickets for my first trip there in May 2017!
I love the colors of this. It makes me feel warm! I love curry, and anti-inflammatory stuff (since we’re basically always injured).
You’ll love Utah! Tons of great hiking. Plus… you’ll still have wine. 😉
THANK GOD! LOL! 🙂
Have you ever gone cross country skiing? You should try that in Utah. 🙂 And these look like the perfect little dinner for a cold winter night.
yes! we just got some! can’t wait to try them out.
Pinning!!! I love curry and I love pot pie (haven’t had it in years though!) totally making this when I get back to Denver after the holiday 🙂
Oh I just imagine all the steam after I pop through the crust of these beauties!!! Such a great winter meal!
yes! totally steammmmy goodness! you’d love friend
This definitely takes me back! Yum.
Sending you so many good vibes. I remember moving across the country and the organization necessary. Good luck with the Uhaul 😀
ya, we don’t have organization at all at moment. LOL!
Aww so glad you found a place! I’m sure it will all workout. There’s no timeline for unpacking either. Change is good!