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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Curry Pot Pie Recipe

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This recipe for Chicken Curry Pot Pie is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Carrots sliced
2 Potatoes diced
1 1/2 cups Chicken Broth
1 Large Boneless Chicken Breast Cut in 1" pieces (or 2 cups cooked chicken)
4 Tbsp. Butter
1 Tbsp. Vegetable Oil
1/4 tsp. Curry Powder
1 Stalk Celery diced
1/2 large Onion diced
1 clove Garlic minced
1 1/2 tsp. Curry Powder
Kosher salt and black pepper
1/4 cup Flour
1/2 cup Milk
1 cup Peas (frozen)
2 Refrigerated Pie Crusts
Directions:
Directions:
Preheat oven to 400ºF. In saucepan, bring carrots, potatoes to a boil in the chicken broth. Cook just until fork tender - careful NOT to overcook. Save water for gravy.
Heat oil and butter in large skillet and add chicken and sprinkle with 1/4 tsp. curry powder. Sauté just until cooked and removed from pan. Add a little oil if necessary and sauté celery, onions, garlic and curry powder until vegetables are softened. Lower heat and add flour. Slowly spoon in all the broth from the potatoes and carrots stirring to prevent lumps. Add milk and cook until thickened. Add in carrots, potatoes, peas and chicken. Sprinkle in salt and pepper. Line a deep dish pie plate with 1 crust, pressing it up the sides. Fill the curst with the chicken mixture then top with the 2nd crust pressing it and trimming any excess. Slice the top with about 4 vent holes. Put on a cookie sheet lined with foil. Bake for about 45 minutes or until golden brown. If edges start getting too brown, cover with a little foil. Let cool slightly before serving.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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