I love pot pie. I always have; I always will. One of the things that I remember about Thanksgiving time as a child is that often we had pot pie made from the leftovers of the turkey. I loved that pot pie! See, just the memories render me repetitive.
One of the things about a food that you love is that it can be a challenge to try something new with it. You get those ingredients together and know that you have a choice between putting something together that you know that you love or trying something new. Even if you know in your mind that success is likely, it is something else entirely to take a plunge. This is not a euphemism. I am really talking about food here.
I’ve had the idea to make a curry chicken pot pie for some while. Since I had some leftover chicken in the fridge, today seemed like the perfect day. After all, curries come in a variety of textures. It isn’t a stretch to thicken things up so that they can stand up in a pot pie. In terms of the carb component, a pie crust isn’t that much of a stretch. Curries are eaten not just with rice but in roti.
You know that your experiment was a success when you find yourself wondering whether you can hide what you made so you don’t have to share it with your child. Yes. I said that. I am ashamed. But it was so good. And I did share it. Alex devoured his portion. This recipe has to go into the rotation.
Curry Chicken Pot Pie
2013-09-29 14:03:26
1 T olive oil
1 small onion
1/4 t salt
2 T all purpose flour
1 T curry powder
1/2 t cumin
1/2 t black pepper
1 cup milk
2 cups cooked cubed chicken, 1/2 inch cubes
2 cups frozen peas and carrots
1/4 cup dried cranberries
1/2 cup chicken broth
2 pieces pre-made pie crust
1 egg, beaten
Preheat oven to 425°.
Heat olive oil in a heavy-bottomed pot over medium heat.
Add onions to the oil and sprinkle salt over the onions. Stir the onions and cook them until soft, about 4 minutes.
Add flour, curry powder, and pepper to the pot, and stir. Cook 1-2 minutes.
Slowly add the milk to the pot, stirring until you have a smooth, creamy sauce.
Add the chicken, peas and carrots, and dried cranberries and stir.
Add the chicken broth and stir until the mixture has a consistent texture. Cook until the mixture is warmed through, about 5 minutes. Remove from heat and set aside.
Unroll your pie crust.
Place the bottom crust into a pie plate.
Spoon the pot pie filling into the bottom crust
Top the pie with the other crust. Trim away any extra and pinch the top crust and the bottom crusts together.
Make a few slices in the top of the pie dough so that the pie can vent.
Using a pastry brush, apply the egg to the top of the pie.
Bake for 15-20 minutes, until pot pie becomes brown.
You can also vent your pie by using a small cookie cutter to make shapes in the top pie dough.
Sherlonya https://sherlonya.net/blog/
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