Name: Harissa Chicken Curry Pot Pie
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 3 Wicks pie shells and tops; 3 tbsp olive oil; 1.5 cups (1 medium or 1/2 large) red onion; 3 stalks celery; 1 cup frozen peas; 3 tbsp harissa; 1 tsp garam masala; 3/4 cup coconut milk; 1 egg

Shake up your dinner routine with this Harissa Chicken Curry Pot Pie! The smoky, fiery flair of North African harissa, is combined with aromatic South Asian garam masala and rich coconut milk, and baked inside the absolute best vessel possible: a flaky, golden pie shell.

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If you love comfort food but want to shake up your dinner routine, this Harissa Chicken Curry Pot Pie is for you.

Why This Fusion Pot Pie Works

Traditional pot pie is fantastic, but adding a harissa and garam masala spiced chicken curry as the filling brings a unique spin to it. This is a unique combination of flavors, but it results in a chicken curry filling that is so incredibly delicious

By using pre-made Wick’s pie shells and tops, we get that made-from-scratch pastry texture without spending hours rolling out dough. It is the perfect weeknight shortcut for a delicious dinner.

Ingredients You’ll Need

Wick’s Pie Shells and Tops
Olive Oil
Red Onion
Celery
Chicken Breast or Thighs
Frozen Peas
Powdered Harissa
Garam Masala
Canned Coconut Milk
Egg and a splash of water (for egg wash)
Salt and black pepper to taste

Step-by-Step Cooking Method

Step 1: Prep: 3 minutes.
Peel and chop the onion. Rinse and chop the celery into slices. Use a sharp knife and chop up the chicken into bite-sized pieces.

Step 2: Par-Bake the Pie Shells: 10 minutes.
Preheat your oven to 400°F. Prick the bottom of your Wick’s pie shells with a fork and bake them for 10 minutes. Par-baking prevents a soggy bottom crust and ensures maximum flakiness.

Step 3: Sauté the Aromatics: 8 minutes.
While the crusts are baking, heat the oil in a large pan over medium heat. Add the chopped red onion and celery. Sauté for about 8 minutes until soft and translucent, then transfer them to a separate plate or bowl and set aside.

Step 4: Cook the Chicken: 5minutes.
In the same pan, add the bite-sized chicken pieces and harissa. Stir well so chicken is coated. Sauté over high heat for 5 minutes until the chicken is mostly cooked through. The chicken will be baked in the oven so it will be fully cooked then.

Step 5: Simmer the Curry Filling: 3-4 minutes.
Return the cooked onion and celery to the pan with the chicken. Pour in the coconut milk and add the frozen peas. Stir everything together well. Add the garam masala and stir well. Then, add salt and black pepper to taste. Let this mixture cool a bit.

adding the chicken curry to the pie shells

Step 6: Assemble and Bake: 25 minutes.
Divide the slightly cooled chicken curry evenly among the par-baked Wick’s pie shells. Cut the Wick’s pie tops into strips, and braid them to create a beautiful lattice top over each pie. Brush the tops of the pies with egg wash. Place them back into the oven at 400°F and bake for 25 minutes until the lattice is golden brown and the curry is bubbling.

adding lattice to the top of chicken curry pot pies

Tips for the Best Curry Chicken Pot Pie

Chicken breasts don’t tend to dry out in this recipe (because of the rich curry sauce) but, using chicken thighs makes this one heck of a succulent pot pie.
For a spicier pie, stir in an extra tbsp of harissa or add a teaspoon of cayenne.
Let the filling cool slightly before assembling to help keep the crust flaky.
Add some chicken broth or vegetable broth to thin the curry out if it is too chick.

Substitutions and Variations

Add diced carrots or potatoes for extra veggies.
Add some peeled and diced garlic and ginger with the onion and celery for even more flavor.
For a spicier pie, stir in an extra tbsp of harissa or add a teaspoon of cayenne.
Use puff pastry instead of pie shells.
Use rotisserie chicken if you’re short on time. Or, if you have any shredded chicken on hand, use that as well.
Unsalted butter, avocado oil, or cooking oil can be used instead of olive oil.

Storage

While I would not advise storing leftover pies, leftovers can be stored covered in the refrigerator for up to 4 days.

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To reheat, bake at 350°F for 15–20 minutes or until heated through. Avoid heating in the microwave if possible to keep the crust crisp.

What I do is to store any extra chicken curry in an airtight container in the fridge. Then, when the hankering for a pot pie with a unique spin hits, I usually have Wick’s Pie Shells and tops in the freezer so I quickly par bake a shell or two, fill them up, add a top and bake.

Is this recipe very spicy?

The heat level depends on your harissa. The brand I use in this harissa chicken curry provides a warm, medium spice that balances perfectly with the coconut milk.

Can I Make This Ahead of Time?

Yes! You can easily prepare the harissa chicken curry filling a day in advance and store it in the fridge. When you’re ready to eat, just par-bake your Wick’s shells, fill them up, add the top crust, and bake. You may just need to add 5 minutes to the final baking time if the filling is cold straight from the refrigerator.

This Harissa Chicken Curry Pot Pie is the perfect fusion of comforting homemade pot pie and fragrant curry flavors. The combination of flaky pastry with a harissa and garam masala spiced chicken curry creates an unforgettable dinner that’s ideal for cool evenings, family gatherings, or whenever you’re craving comfort food with a little extra spice.

If you make this recipe, serve it with a crisp green salad or roasted vegetables for a complete, satisfying meal everyone will love.