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Green-Curry Chicken Potpie

Recipe photo courtesy of Jonathan Lovekin

This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.

Source: Martha Stewart Living, October 2011
Total Time Prep Servings Yield


For the curry paste (makes 1 cup)

For the curry sauce

For the filling

For the topping


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How would you rate this recipe?
  • MS10079797
    14 MAY, 2015
    This is a really delicious recipe. I used only one jalapeno instead of three serrano chilis, as my husband can't tolerate hot stuff, but it was very flavorful. I used half the curry paste, and froze the rest. The crumpled fillo dough top is wonderfully crispy and a perfect complement and contrast to the chicken filling. When I served this to my son-in-law when he came for dinner, he told me this was the best dish I had ever made. How can you beat a compliment like that?
  • CleanFreakA1
    13 JUL, 2012
    This recipe has become a favorite in my house. The curry paste takes some time to make, but the fact that it keeps in the fridge for a couple weeks, and freezes well is a bonus. Once the paste is made, you can pull together a delicious pot pie in half an hour. I have added Yukon Gold potatoes and carrots to the recipe to thicken the sauce and add a bit of sweetness, and they work well with the base recipe. Highly recommend this recipe!
  • zooladytoo
    14 OCT, 2011
    I made this without the pastry (served it over brown rice) and enjoyed it, although I enjoyed it more with shrimp. The real gem is that curry paste! It freezes beautifully and is useful in many other recipes...I even used it in a stir fry.

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