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Madrasala Curry Chicken Pot Pies

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  1. Preheat oven to 425° F.
  2. In a heavy bottom sauce pot, combine the butter and the four to make a roux
  3. Slowly incorporate the coconut milk to the cooked roux to make a veloute, strain and reserve
  4. In a heated brazier pot, add the oil. carrots, onions and potato. Cook until the onion starts to caramelize
  5. Add the celery and cook until softened
  6. Turn down the heat and add the chicken, peas and herbs
  7. Pour the veloute over the turkey and vegetable mix
  8. Allow the pot pie filling to cool completely
  9. Portion the pot pie filling into the oven proof ramekins
  10. Place the puff pastry rounds over the ramekins (avoid the dough touching the pie filling)
  11. Crimp the edges to the ramekin and egg wash the top of the puff pastry
  12. Bake the pot pie in the oven on sheet pans until the puff pastry is golden brown
  13. Allow the pot pies to rest before serving

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