Yeah, how about biscuit dough? That's a common way to do a quick and easy chicken pot pie. It might be a little tricky to actually enclose the curry in the biscuit dough, but it should be doable.
For reference, here are a couple of "pot pie" recipes that use biscuit dough on top of the filling:
Add a Pinch (from scratch)
Bisquick (Using Bisquick brand) Chicken Pot Pie)
I specifically included the Bisquick recipe, because they have a thing they call "impossibly easy" pies. That is a way to use the product that is very much like enclosing a curry or stew in a pie, but really isn't. I don't know if you live in a part of the world where you can get Bisquick (Jiffy is another brand). Check out these recipes:
Impossibly Easy Pies
EDIT: Here's a recipe for making "Bisquick"
Conveniently, just after posting this answer, Cook's Country (America's Test Kitchen's sister show) aired an episode with their version of an "impossibly easy" pie. Instead of using Bisquick, which is made of flour, baking powder, salt and shortening; they used half-and-half and melted butter for the fat in the batter. Their recipe calls for 1/2 cup flour, 3/4 tsp baking powder, 1 cup half-and-half, 1/4 tsp salt, 4 eggs and 2 TBS melted butter for the batter in their "Impossibly Easy Ham and Cheese Pie"(sorry, paywalled) which doesn't have a wet stew or curry filling, it's just ham and cheese. The whole pie is quiche-like. It's not a pastry or dough, it's a batter, but it does show a way to use flour in a recipe that would often call for Bisquick.
I just came across this, which IS enclosing a saucy, stew-like product in biscuits. This uses refrigerator dough biscuits, but homemade would be just the same:
Pillsbury Unsloppy Joes
The relevent instructions are:
Heat oven to 375° F.
Press each biscuit into 6-inch round (a Grands biscuit is 58 grams).
Spoon 1/3 cup meat mixture onto center of each round. Fold dough in half over filling; press to seal.
Place on ungreased cookie sheet.
Bake 9 to 14 minutes or until golden brown.