Crockpot Coconut Curry Chicken Pot Pie Stew

So you’re craving something cozy, creamy, a little fancy-sounding… but you also don’t want to spend three hours chopping veggies like you’re prepping for a cooking show, huh? SAME.

That’s exactly why this Crockpot Coconut Curry Chicken Pot Pie Stew exists. It’s warm, it’s flavorful, it’s lazy-chef approved, and honestly—I wish I could high-five the version of me who first threw it together.

If a Thai curry and a pot pie had a baby (a very delicious baby), this would be it. And before you ask: yes, it tastes just as magical as it sounds.

Why This Recipe Is Awesome

Listen, this stew is basically the food equivalent of a big cozy blanket. Except you can’t eat a blanket… I hope.

But here’s why this recipe deserves a spot in your weekly lineup:

• It’s ridiculously easy. Like, “set it and forget it without ruining dinner” easy.
• The flavors? Chef’s kiss. You get creamy coconut milk, warm spices, tender slow-cooked chicken—everything soul-comforting but with zero effort.
• It’s secretly kind of healthy. Not “I only eat kale at sunrise” healthy, but balanced and nourishing.
• It’s idiot-proof. Seriously, even I didn’t mess it up. And I once burned water. Let’s leave it at that.
• You can top it with puff pastry, biscuits, naan, or just a spoon. No rules here.

Ingredients You’ll Need

AKA: everything delicious you’re about to toss into a pot while feeling like a culinary genius.

• 2 lbs chicken breasts or thighs (use thighs if you want extra tenderness—IMO the superior choice)
• 1 can (13.5 oz) coconut milk (full-fat because we’re adults and we deserve richness)
• 1 cup chicken broth (or vegetable broth if you’re feeling rebellious)
• 2 cups diced potatoes
• 1 cup sliced carrots
• 1 cup frozen peas (yes, frozen—don’t overthink it)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon red or yellow curry paste (adjust heat depending on how spicy you like life)
• 1 tablespoon curry powder
• 1 teaspoon turmeric (for color and ~health vibes~)
• 1 teaspoon salt (more to taste)
• ½ teaspoon black pepper
• 2 tablespoons flour (helps thicken the stew)
• 2 tablespoons butter (just trust me)
• Puff pastry sheets or biscuits, baked separately, for topping

Step-by-Step Instructions

1. Dump all the ingredients except the peas, butter, and flour into your crockpot. Yes, literally dump. No need to be precious—your crockpot has seen worse.
2. Give it a quick mix so the spices and coconut milk don’t just sit awkwardly on top. You want everyone in the pot to become friends early on.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. The goal is fall-apart chicken, not “still chewing after 2 minutes” chicken.
4. When it’s cooked, remove the chicken, shred it with two forks, and place it back in the pot. This is your moment to feel like a professional chef. Enjoy it.
5. In a small pan, melt the butter and whisk in the flour to make a roux. This sounds fancy, but it’s literally just stirring. Add this thickener into the crockpot.
6. Stir in the frozen peas. They’ll heat up in minutes and won’t turn to mush like fresh ones might.
7. Let everything simmer (still in the crockpot) for 10–15 minutes to thicken into a creamy, luscious stew.
8. Serve hot with crispy puff pastry or biscuits on top. You’ve officially elevated slow-cooker food to “comfort-gourmet.”

Nutritional Facts

Nutrient	Per Serving (approx.)
Calories	480
Protein	36g
Fat	23g
Carbohydrates	32g
Fiber	4g
Sodium	780mg
Sugar	5g

This stew offers a beautiful balance of protein, healthy fats from coconut milk, and carbs from potatoes and veggies. It’s satisfying without sending you into a food coma—unless you add five biscuits on top (which I fully support). I love that it’s hearty but doesn’t feel heavy, and it reheats like a dream. Leftovers? More like next-day victory.

Common Mistakes to Avoid

• Thinking you don’t have to stir the spices in. Don’t just plop curry paste on top and hope for the best—that’s how you get a flavor surprise you did not sign up for.
• Adding peas early. They’ll turn sad, pale, and mushy. Save them for the end.
• Using low-fat coconut milk. Why? Just why? The whole point is creaminess.
• Overcooking the chicken to cardboard texture. Crockpots are forgiving, but they’re not magical.

Alternatives & Substitutions

• Chicken thighs → Chicken breasts or turkey: Use what you have. Thighs are tastier IMO, but breasts work great.
• Coconut milk → Heavy cream: If you’re allergic or coconut-averse, cream steps in like a hero.
• Curry paste → Curry powder only: The flavor will be milder but still delicious.
• Potatoes → Sweet potatoes: Adds a subtle sweetness and makes you feel fancy.
• Puff pastry → Biscuits, naan, rice, or nothing: I won’t judge (much).

Substitutions are basically your chance to play kitchen scientist. Just don’t go replacing coconut milk with water unless you want sadness.

FAQ (Frequently Asked Questions)

1. Can I make this dairy-free?

Yep—just skip the butter in the roux and use a slurry of cornstarch + water instead. Easy fix.

2. Can I freeze this stew?

Absolutely. Just freeze without the pastry. Future-you will thank you.

3. Is this spicy?

Only as spicy as you make it. Add more curry paste if you’re feeling bold—or none if you cry at the sight of jalapeños.

4. Can I use frozen chicken?

Technically yes, but the texture isn’t as great. Also, thawing is free and takes like… effort, but minimal effort.

5. Can I cook this overnight?

Sure, but waking up to curry aromas at 7AM might confuse your brain. You’ve been warned.

6. Do I have to shred the chicken?

Nope. You can cube it, chunk it, or aggressively tear it apart with your hands like a Viking. Your stew, your rules.

7. Can I skip the thickener?

You can, but then it’s soup—not stew. And the pot pie topping wants stew.

Final Thoughts

And there you go—your new favorite comfort-meets-creativity crockpot recipe. It’s warm, flavorful, surprisingly easy, and just fancy enough that people will think you tried. Spoiler: you didn’t.

Now go impress someone (or just treat yourself) with this cozy coconut curry pot pie masterpiece. You earned it.