Vietnamese Curry Chicken Pot Pie

Vietnamese Curry Chicken Pot Pie

  • 2-4

  • 60 min

Ingredients

  • 2 tbsp oil (for sautéing)
  • 1 onion, diced
  • 2 cups cubed chicken thighs or breast (about 2 chicken thighs)
  • 2 large carrots, chopped
  • 3 medium potatoes, cubed
  • 1 jar Red Boat Lemongrass Curry Sauce (shake before pouring!)
  • 2–3 tbsp cornstarch + 4–6 tbsp water (slurry for thickening)
  • 1 tbsp Red Boat Fish Sauce
  • 1 sheet store-bought puff pastry
  • 1 egg (for egg wash)
  • Salt + pepper to taste

This isn’t your grandma’s pot pie — it’s better 😉. Juicy chicken thighs, hearty veggies, and the bold, fragrant kick of lemongrass curry all tucked under a buttery puff pastry crust. It’s got the cozy, fall vibes of a classic pot pie with the vibrant flavors of Vietnamese comfort food. Perfect for Thanksgiving, Friendsgiving, or whenever you want to impress with a spoonful of pure comfort.

Ingredients

  • 2 tbsp oil (for sautéing)

  • 1 onion, diced

  • 2 cups cubed chicken thighs or breast (about 2 chicken thighs)

  • 2 large carrots, chopped

  • 3 medium potatoes, cubed

  • 1 jar Red Boat Lemongrass Curry Sauce (shake before pouring!)

  • 2–3 tbsp cornstarch + 4–6 tbsp water (slurry for thickening)

  • 1 tbsp Red Boat Fish Sauce

  • 1 sheet store-bought puff pastry

  • 1 egg (for egg wash)

  • Salt + pepper to taste

Directions

  1. Get the oven hot → Preheat to 425°F (220°C).

  2. Build the base → In an oven-safe pan, heat oil over medium and sauté the onion until translucent. Add the chicken and cook until lightly golden. Season with salt + pepper.

  3. Load the veggies → Stir in carrots and potatoes. Season again.

  4. Flavor bomb → Pour in the lemongrass curry sauce (give the jar a shake first). Stir in the cornstarch slurry to thicken, then add fish sauce for that savory depth.

  5. Chill out → Turn off the heat and let the filling cool for 30–60 minutes. (If it’s too hot, your pastry will melt on top.)

  6. Top it off → Lay the puff pastry sheet over the pan, cutting 4 small slits for steam to escape. (Optional: add a bottom crust if you want double the flake.)

  7. Shiny finish → Beat the egg and brush it over the pastry.

  8. Bake to golden glory → 15–25 minutes, until the crust is puffed and beautifully golden.

Why You’ll Love It

This dish wraps all the cozy fall flavors you crave in a buttery puff pastry crust, but with the fragrant kick of Vietnamese lemongrass curry. The puff pastry makes it effortless while still looking impressive, and the one-pan method keeps cleanup easy. It’s the perfect comforting centerpiece for Thanksgiving, Friendsgiving, or any chilly night when you want something hearty, cozy, and a little bit special.

 

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Vietnamese Curry Chicken Pot Pie