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Carla Hall's Ground Chicken Pot Pie with Curry Cream Cheese Pastry

About the Recipe

Chicken Pot Pie is one of my favorite dishes since childhood. This version combines the flavors of the American Pot Pie I grew up with, which has its roots in Cornwall, England and the textures and flavorful crust that you may find in a Jamaican beef patty.


Olive oil

1½ pounds ground chicken

salt & freshly cracked black pepper

2 medium carrots, peeled finely chopped

3 celery ribs, finely chopped

2 yellow onions, finely chopped

2 garlic cloves, peeled and minced

2 tablespoons flour

1½ cups chicken stock

1/4 cup heavy cream

1½ tsp ground poultry seasoning 

1 cup frozen green peas

Curry Cream Cheese Dough:

3 cups all-purpose flour

1½ teaspoons salt

1½ teaspoons curry powder

12 ounces cold cream cheese, cut into small cubes

9 ounces cold unsalted butter, cut into small cubes

Eggwash - 1 whole egg + 1 tbsp water


Preheat oven to 400℉.

Make the Dough:

In the mixing bowl of an electric mixer, combine the flour, salt and curry powder. Add the cream cheese and cold cubed butter. Toss the pieces in the flour to separate. With a paddle, beat on medium low speed until the dough forms a loose mass around the paddle.  Form the dough into a 1-inch-thick rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes or until firm. You can refrigerate dough for up to 1 day or freeze for 3 months.

Make the filling:

In the 10-inch skillet, heat a few tablespoons of olive oil over medium heat. Add the ground chicken and season with salt and pepper. Cook, stirring occasionally, until the meat is dark brown, about 10-15 minutes. Using a slotted spoon, remove meat to a bowl. Saute the carrots, celery and onions in the large pot and season with salt. Cook until softened, about 5 minutes and stir in the garlic for about 30 seconds or just until fragrant. Sprinkle in the flour and stir to coat the vegetables.  Cook for 3 minutes before stirring in the chicken and the chicken stock. Add the poultry seasoning and adjust seasoning to taste. Bring the mixture to a boil and reduce to a simmer. Cook for 10-15 minutes or until mixture has reduced and thickened. Almost all of the liquid should be cooked off. Stir the cream and peas into the chicken mixture and remove from heat. Set aside to cool and chill. 

For the individual pies, use a cupcake pan. Use three-quarters of the dough to form 1-ounce balls and place one in each cupcake well. Use the back of a thick wooden spoon or handle, to press the dough ball to make an indentation. Use your fingers to press the dough up the sides and make them uniform in size and thickness. Roll out the other quarter of dough to ⅛-inch thickness. Use a 2¾ -inch cutter to cut out round tops. Fill each dough cupcake with the filling and place a top on each. Brush with eggwash. Place in the oven and bake for 25-30 minutes or until the top is golden brown. 

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