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Curry Comfort Chicken Pot Pie

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“I love comfort food, but my husband likes more exotic flavors. So this is a compromise that I came up with recently. It satisfied my craving for something warm and belly-filling while tempting his adventurous palate. This recipe improvises upon three recipes I found here, numbers 100215, 10744 and 51269. You can substitute carrots and cauliflower for the sweet potatoes and parsnips, respectively. I prefer the Bisquick crust, but puff pastry and regular pie crust would also work well.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
  3. Spread them out on a large baking sheet and season with salt and pepper to taste.
  4. Bake for 10-15 minutes, until they just start to brown and turn tender.
  5. In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl.
  6. In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
  7. Add sweet potato and parsnip, and stir to mix vegetables.
  8. Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
  9. Combine chicken broth, half and half and curry powder.
  10. Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
  11. Stir in the chicken.
  12. Pour the mixture into a 9 x 13 Pyrex baking dish.
  13. Combine eggs and Bisquick and pour over the top of pot pie.
  14. Place in center of oven and bake for 25-30 minutes until the top turns golden brown.

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