Curried Chicken Pot Pie
There's nothing wrong with a classic, but once in a while a few simple changes of ingredients can liven up a tried and true dish. A few tablespoons of curry powder and a package of puff pastry is all it takes to breathe new life into pot pie. Finishing the curry with a couple tablespoons of cream is optional if you're watching your waistline, but it's encouraged to add richness to the final product. If you do add the cream, make sure to give it another taste for seasoning afterwards.
If you're planning on having a busy Sunday, the filling can be made a day or two ahead (or even made a week or two in advance and frozen) and then simply assembled ad baked. A nice chutney and a green salad alongside and this updated classic makes a satisfying Sunday supper.
Curried Chicken Pot Pie
About This Recipe
|Yield:||serves 4 (makes 4 individual pot pies)|
|Active time:||30 minutes|
|Total time:||1 hour 10 minutes|
|Special equipment:||4 1 1/2-cup baking dishes or ramekins|
|This recipe appears in:||Sunday Supper: Curried Chicken Pot Pie|
- 1 tablespoon butter
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 8 chicken thighs (about 2 pounds) cut into 2 inch pieces
- 2 tablespoons curry powder
- 2 tablespoons flour
- 2 cups chicken stock
- Kosher salt and cracked black pepper
- 2 tablespoons cream (optional)
- 1 pound puff pastry (thawed if frozen)
- 1 egg, beaten
Melt butter in a large skillet over medium high heat, add onion and carrots, and cook until beginning to soften, about 4 minutes. Add chicken thighs to pan and sprinkle with curry powder; using a wooden spoon, toss chicken and vegetables in pan with curry powder until evenly coated. Continue until all sides of chicken have seared, and curry begins to smell toasted, about 6 minutes.
Sprinkle chicken mixture with flour and stir until chicken and vegetables are coated in flour, then add chicken stock and stir until liquid begins to simmer and thicken, about 7 minutes. Season to taste with salt and pepper, and add additional cream if using. Allow chicken to come to room temperature.
Preheat oven to 425°F. Divide chicken curry between baking dishes (allow at least an inch between the filling and the top of the dish; this should ensure that dishes do not overflow when baking). Cut pastry into sections long enough so that it drapes over side of dish by an inch or so, then brush each sheet with beaten egg, covering one side entirely.
Place puff pastry, egg side down, onto a baking dish and repeat with remaining dishes and pastry. Brush each dish with remaining egg, then cut steam vents in top of each pie.
Place pies on a baking sheet then into the oven, bake at 425°F for 20 minutes, then lower the oven to 400°F and bake for an additional 20 minutes, or until pastry is deep golden brown. Allow to cool for 10 minutes before serving; pass chutney alongside.