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
- 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’s 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!Print
Quick and easy gluten free chicken curry pot pies! Make several mini pot pies or one! A chicken curry filling that will warm the body and soul. Dairy Free, healthy, delicious!
- 2–2 1/2 cups cooked lentils or about 1 cup dry before cooking see notes for cooking lentils. You will need 2 cup broth for cooking lentils
- 3/4 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 1/4 to 1/2 tsp each depending on your preference
- 3 c packed spinach leaves
- 1/2 to 2/3 c coconut milk (lite or regular) depending how much lentils you use.
- 1 tbsp arrowroot or potato starch (any GF flour will work)
- 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.:
- 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 3/4 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.
- 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 1/2 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 1/2 cup water or broth per 1 cup dry.
- Category: main, dinner
- Method: oven
- Cuisine: Thai
- Serving Size: 1 mini pot pie
- Calories: 328
- Sugar: 2.9g
- Sodium: 388.9g
- Fat: 8.8g
- Saturated Fat: 2.8g
- Carbohydrates: 46.3g
- Fiber: 7.8g
- Protein: 16.1g
- Cholesterol: 17.5g
Keywords: gluten free pie crust, easy chicken curry, pot pies recipe, comfort food recipes
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.
But once we do, I’ll invite you over for some cozy gluten free curry chicken pot pies. Deal?
If you visited or currently live in Utah, please tell us some of your favorite outings, festivities, or outdoor adventures! We’f love recommendations. Our first plan is to get some snow shoes. Yup! That is after I find my sanity and all the unpacking, etc.
Favorite home cooked meal from childhood? What’s your go to chicken curry dish?
P.S I CANNOT for the LIFE of me pinch pie crust very well. Haha, but either way, the crust works. Even though it looks like a toddler made it. I”m cool with that.