SALT LAKE CITY, UTAH- (Good Things Utah) A yummy twist to a classic recipe. Chef Charlotte Hancey shares one of her innovative recipes from her cookbook, which can be found on her blog. This curry chicken pot pie is a great mix of from scratch ingredients and convenience crusts. It is filled with rotisserie chicken and frozen mixed vegetables for a quick shortcut! This recipe is comforting and so delicious and will be a big hit for your fam.


  • 2 (9-inch) pie crusts, homemade or store bought
  • 1/3 cup butter
  • 1/3 cup all- purpose flour
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon curry powder
  • 2 heaping teaspoons Better than Bouillon chicken base
  • 1 1/2 cups water
  • 2/3 cup milk
  • 2 cups cooked shredded or diced chicken (rotisserie is my fave)
  • 1 cup frozen mixed vegetables


1-Preheat oven to 425 degrees F.

2-In a large deep saucepan, melt butter over medium heat. Once melted, whisk in flour, garlic, salt, pepper, curry and bouillon base.

3-Increase heat to medium-high then slowly whisk in water and milk until combined well with the flour mixture.

4-Bring to a low boil while whisking constantly. Let boil while whisking for about 2 minutes or until sauce thickens.

5-Remove from heat then stir in chicken and vegetables.

6-Place bottom crust into a 9-inch pie dish. Pour pie filling in. Cover with top crust, seal edges, then cut a few slits in the top.

7-Bake for 30-35 minutes or until top is deep golden brown.