Chicken Pot Pie with Puff Pastry

If you live in Chicago, you know that the weather took a sudden turn for the cool last night. After a day with temperatures reaching the low 80s, the sudden breeze and temperatures in the 50s felt like an arctic freeze (although I shouldn't be joking about such things, giving the potential of Chiberia 2.0). I think it has officially become the time for comfort foods and hot toddies by the fireplace. Filling

Chicken pot pies are something that I always forget about. They are delicious. They are a definite comfort food, yet I so rarely choose to make it for dinner. Perhaps Fall 2014 will be the "Season of the Pot Pies"...


I made a few adjustments based on what I had in the house. Instead of using coconut milk I used a can of coconut cream. Next, instead of cilantro? Spinach. I can't imagine having chicken pot pie with cilantro in it, it didn't seem like a good fit to me. And finally, I blanched fresh green beans rather than using canned green beans.

Chicken Pot Pie

While hesitant at first about the coconut cream, it turned out being an incredible addition to the pie. This is definitely one of those recipes that you can adjust and change depending on your tastes, what's in season, and what you have in your refrigerator or pantry.

Please share any pot pie favorites! Tomorrow we're back with a SMAK Chicago post on The Bedford, a bank turned restaurant in Chicago's Wicker Park neighborhood.

Chicken Pot Pie with Puff Pastry Makes 2 8-inch pies


2 leeks 1/4 cup butter 2 garlic cloves, minced 2 teaspoons freshly grated root ginger 1 teaspoon salt 1 teaspoon red curry paste, or to taste 1 teaspoon ground cumin 2-3 bay leaves 1 14 ounce can of coconut cream 1 whole free-range roasted chicken, meat removed and chopped roughly 14 ounces green beans, blanched 1 turnip, peeled, blanched, and cut up into small pieces 1 cup freshly chopped spinach 1 package of puff pastry, thawed


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Slice up your leeks using all the whites and just the beginning part of the green. Sauté the leeks in the butter in a large saucepan until soft. Add your minced garlic and cook for a few minutes.
  3. Add the ginger, salt, curry paste, cumin, and bay leaves. Cook for a few more minutes together to distribute the curry paste evenly. Now add coconut cream and let it come to a good simmer for a few minutes.
  4. Add the chicken, turnip, and spinach. Mix together well and then remove from the heat.
  5. Divide the filling between two pie plates. Roll the puff pastry on a lightly floured surface and use it to cover each pie.
  6. Bake in the preheated oven for 25 minutes until the pastry is golden brown.