Chicken Pot Pie With A Hint Of Thai Red Curry Recipes

CURRIED CHICKEN POT PIE

Steps:

• Preheat the oven to 180°C/350°F.
• Season chicken breasts with Garam Masala and salt.
• Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
• Remove the chicken breasts from the pan and set aside to rest.
• In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
• Add the garlic and spices and cook for 1 minute.
• Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
• Bring to a simmer and allow to cook until thickened.
• Cube the chicken and stir into the sauce with the lemon juice then season to taste.
• Top the pie with thawed puff pastry.
• Brush with beaten egg then place in the oven.
• Bake for 20-25 minutes until the pastry is golden and puffed.
• Remove from the oven and serve.

CHICKEN POT PIE WITH A HINT OF THAI RED CURRY

Steps:

• 1. In a medium skillet, melt butter and then add carrots and shallots. Cook until tender, stirring occasionally.
• 2. Add garlic, curry paste, and salt to the veggies - cook approx. 2 minutes to bring out the flavor. Stir in the flour and coat the veggie mixture well - cook 1 minute and then add the chicken broth. Bring to a boil, stirring constantly until thickened approx. 2 minutes.
• 3. Stir in the chicken, peas and cream. Remove from heat and let cool completely.
• 4. Unroll the pie crust and fit it in a 9 inch pie plate. Spoon chicken mixture into the pie plate. Cut remaining pie crust in half. Cut first half into three 1 1/2 inch wide strips. Cut second half into seven 1/2 inch strips. Arrange strips vertically over the filling and then weave the 1/2 inch strips through the vertical strips in a lattice pattern. Press the ends of strips to edge of the bottom piecrust to seal them. Brush strips and rim of pie with egg mixture.
• 5. Place pie plate on a baking sheet and bake at 350 to 375 degrees F until crust is browned and mixture is bubbly - approx. 1 hour. Let the pie rest for approximately 20 minutes - then serve.