Curry Chicken Potpie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	266%	47%
fat	14%	3%
aromatics	74%	17%
salt	1%	1%
thickener	14%	0%
vegetables and beans	61%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 171 for sauce body
• #4 of 171 for richness
• #169 of 171 for saltiness

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

28 g	2 tablespoons unsalted butter
150 g	1 small onion, chopped
6 g	2 cloves garlic, minced
2 g	1 teaspoon curry powder
2 g	0.25 teaspoon salt
	2 cups chopped cauliflower
128 g	1 cup frozen peas and carrots
30 g	0.25 cup all-purpose flour
79 g	0.333 cup heavy cream, divided
480 g	2 cups low-sodium chicken broth
210 g	1.5 cups shredded cooked chicken or turkey
230 g	1 store-bought pie crust (thawed if frozen)

Method: 5 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This turned out awesome! The family loved it. I used 1/2 tsp more salt, and used a 12oz package of frozen cauliflower instead of fresh but it seemed to work out perfectly. I also added some turmeric to give it more of a yellow color and to get the added anti-i” — a cook, 5★

“This was a big hit with the whole family. If you like curry flavor, you might want to add extra curry powder, especially if you’re using more chicken and veggies than what’s called for. I did double up on the frozen vegetables and it made it a bit runny so won” — a cook, 5★