Vietnamese Chicken Curry Pot Pie

The Vietnamese chicken curry pot pie is an east meets west recipe that you can make in just 45 minutes. Filled with a warm, thick Vietnamese chicken curry filling and topped with a flaky puff pastry crust, this yummy pot pie will keep you warm during cold nights. Instructions included for making this with a 14 oz bowl or 10 inch pie dish.

I have always loved the idea of making new takes on classic Vietnamese recipes, and this Vietnamese chicken curry pot pie is no different. It is made with a thick version of my Vietnamese chicken curry recipe (Ca Ri Ga) topped with a flaky puff pastry sheet. This dish is honestly SO SO GOOD! I was just blown away with how Vietnamese this tasted even though it’s not a traditional Vietnamese recipe.

How I developed this Vietnamese chicken curry pot pie

I came up with the idea for this recipe watching Molly Yeh’s show Girl Meets Farm. I love all her cozy Midwest recipes. One episode she started making a pot pie, and honestly, I’d never seen a pot pie made from scratch before. It seemed so easy and like something I could recreate using Vietnamese ingredients, so I instantly thought about doing this Vietnamese chicken curry pot pie. I took my chicken curry recipe, made it thicker by using flour, and tweaked some of the ingredients, so it would fit into a pot pie recipe. And there you go! Honestly, my original curry recipe was so good, I didn’t really even have to test it that much. I made it once, and it was really good already. So why change it?

One tweak I did make was baking these in lions head bowls instead of a pie dish. I saw these lions head dishes at a thrift store, and thought it would be cool for each person to get their own mini pot pie. Of course, this recipe can be made in a regular pie dish, so don’t worry about it if you don’t want to also get lion’s head bowls.

Some deets on key ingredients

• Carrots and potatoes – Carrots and potatoes are both used in traditional Vietnamese chicken curry, so I thought they would work well here! Use any kind of potatoes you can find. I personally used Yukon gold potatoes.
• Olive oil – Use any kind of oil to saute the aromatics. I personally like using olive oil because its one of the healthier oils you can use.
• Shallots and garlic – Adds flavor to the pot pie. Traditionally, sweet yellow onions are used in Vietnamese chicken curry, but I like the sweeter flavor of shallots, so decided to use those instead. You can absolutely use sweet yellow onions as a substitute.
• Lemongrass – Lemongrass is a traditional ingredient in Vietnamese chicken curry. If you can’t find lemongrass, use lemongrass paste or a tablespoon of lime juice Check out my guide on how to use lemongrass for tips on how to cut this ingredient!
• Chicken thighs – I personally like using chicken thighs in most of my chicken recipes because it has more flavor and the texture is the best. Feel free to use chicken breast if that is what you like best!
• Chicken broth – I recommend using low sodium chicken broth, so you can control the amount of salt in the dish. Any kind of chicken broth will work.
• Coconut milk – I highly recommend using Thai coconut milk because it has the best flavor and tends to be thicker than Western produced coconut milk.
• Frozen peas – Peas are not a traditional ingredient, but I like adding them for more color and texture. Feel free to leave it out if you don’t like peas.
• Puff pastry sheet – Pot pie is typically made with a pie crust, but I prefer the texture and flavor of a puff pastry. I bought mine at the store, but you can also make yours at home.

How to make Vietnamese chicken curry pot pie

How do you store this Vietnamese chicken curry pot pie?

This dish is not that great the second day, so I would recommend serving it immediately. If you have to store leftovers, I would cover the lions head bowl and store in the fridge for up to 3 days. To reheat, place it in the oven until the top is crispy again.

Did you make this dish?

If you made this dish, I would love to see!

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